Development of fibre, protein and essential nutrient rich traditional snack from incorporation of barnyard millet and soy flour
DOI:
https://doi.org/10.21839/jfna.2025.v8.9471Keywords:
Barnyard millet, Soy flour, Fiber, Protein and Mineral enriched nutria chikkiAbstract
Chikki, a traditional Indian confectionery made using groundnut and jaggery, is popular across all age groups. This study aimed to enhance its nutritional profile by developing a multigrain Nutri-chikki enriched with barnyard millet, soy flour, sesame seeds, puffed barnyard millet, dry black dates powder (iron source), desiccated carrot, coconut, sweet potato, and pumpkin and flax seeds. The nutritional content and storage stability of the Nutri-chikki were assessed. The multigrain Nutri-chikki was organoleptically evaluated using a nine-point hedonic scale with a sensory panel of 20 trained members. The results revealed that the Nutri-chikki formulations (T1, T2, T3) contained significant amounts of protein (14.78 g), fat (16.6 g), fiber (4.1 g), and minerals, including iron (9.67 mg), calcium (269.9 mg), potassium (839.75 mg), phosphorus (565.1 mg), and magnesium (462.92 mg) per 100 g, which were nutritionally superior to the control (groundnut chikki). While there were minor variations across the treatments (T1, T2, T3), the values were comparable, indicating uniformity in nutritional enhancement. The Nutri-chikki showed an overall sensory acceptability score of 8.3, outperforming the control (7.8). Storage studies at ambient (25-30 °C) and cold (4-8 °C) conditions demonstrated that the Nutri-chikki retained acceptable sensory qualities for up to 120 days, as evaluated at 30-day intervals. The findings highlight the potential of Nutri-chikki as a nutritious and shelf-stable alternative to traditional chikki, suitable for wider consumer acceptance.
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