Biochemical and nutritional evaluation of a finger millet (Eleusine coracana)-based instant Laddu mix

Abstract

Millets are increasingly recognized as climate-resilient and nutrient-dense cereals capable of addressing emerging nutritional and lifestyle-related health challenges. Finger millet (Eleusine coracana L.), popularly known as ragi, is distinguished by its exceptionally high calcium content, dietary fibre and rich in phenolic compounds. However, its utilization in modern diets has declined due to changing food habits and limited availability of convenient ready-to-use products. The present study aimed to develop and evaluate a finger millet-based instant laddu mix formulated with value-added ingredients. Two formulations were prepared using finger millet flour with either roasted groundnut or roasted sesame seed as the major fortifying ingredient. The mixes were analysed for proximate composition and selected mineral content, and sensory acceptability was assessed using a nine-point hedonic scale. The results indicated that both formulations possessed low moisture content (5.95-6.56 g/100 g), moderate fat (6.63-6.70 g/100 g) and appreciable levels of dietary fibre (3.14-5.44 g/100 g), protein (5.66-6.72 g/100 g) and iron (9.27-10.71 mg/100 g). The sesame-based formulation showed higher protein and mineral content, while the groundnut-based formulation exhibited superior dietary fibre. Sensory evaluation revealed good ooverall acceptability for both products, with a marginal preference for the sesame-based mix. From a functional perspective, the product offers potential benefits related to glycaemic moderation, mineral bioavailability and antioxidant intake. In addition, the simplicity of processing and use of locally available raw materials provide opportunities for rural entrepreneurship and women-led self-help groups. Thus, product can serve as a culturally acceptable functional food while contributing to nutritional security and livelihood generation.