Development and evaluation of millet-fortified steamed cake (Khaman)

Abstract

The present study was undertaken to develop and evaluate a millet-fortified steamed cake (khaman) by incorporating pearl millet and barnyard millet flours in various proportions with chickpea flour. Six treatments (T1–T6) were formulated using different combinations of pearl millet and barnyard millet and were analysed for physical, biochemical and sensory attributes. Key quality parameters including expansion, moisture content, protein content, total carbohydrate content and overall acceptability were assessed. Among the formulations, Treatment T5 (10 g pearl millet and 30 g barnyard millet per 100 g gram flour) exhibited the highest overall acceptability (8.3), along with favourable expansion (1.97 cm) and moisture (49.51%) and the lowest carbohydrate content (19.62%). Treatment T1 (20 g of each millet) also performed well across all quality parameters. In contrast, T2 (40 g pearl millet) showed the lowest expansion and acceptability, indicating that higher levels of pearl millet may negatively impact product texture and appeal. The study highlights the nutritional potential and functional value of millet-based formulations in improving traditional foods. It concludes that barnyard millet, when optimally blended with pearl millet and chickpea flour, can enhance both nutritional quality and consumer acceptability of steamed cakes like khaman, thereby promoting the utilization of underexploited millets in mainstream diets.