2024, Vol. 9, Special Issue 2

The study is aimed to develop multi-millets bakery products based on the multiple health benefits of the rarely used millets like pearl millet (Bajra), finger and sorghum (Jowar). In the present study, an attempt has been made to standardize “Multi Millet Bakery Products” with selected millets are pearl millet flour, sorghum flour, whole wheat flour. The product were organoleptically evaluated for the colour, appearance, texture, taste flavour and overall acceptability using Nine point Hedonic scale. Sensory evaluation revealed highest score for Overall acceptability for the treatment T2 that is at 30 percent enrichment. It can be therefore concluded that Multi millets flour can be suitably incorporated in various bakery products. With increase in the percentage of millets flour the increase in the proximate composition, minerals and nutrients were observed. Millets improved the chemical properties of the millet flour and increase in the mineral content of millet flour as compared to Wheat flour was recorded. Resulting gluten free millets cookies and bread could not only contribute to celiac patients but also to the growing health conscious population.