Nutritional and Shelf-Life Analysis of the Ba...

Nutritional and Shelf-Life Analysis of the Barnyard Millet

Author Name : Shreya Arya, Priyanka Shankar

ABSTRACT The objective of this study was to examine the practicality of using barnyard millet in the production of muffins and evaluate the sensory and nutritional characteristics of the resulting product. Barnyard millet, a very nutritious pseudo-cereal abundant in dietary fibre, minerals, and antioxidants, was selected as a promising component to augment the nutritional composition of muffins. In addition, the inclusion of barnyard millet flour resulted in a higher amount of dietary fibre and minerals in the muffins, thereby improving their nutritional quality. In summary, the results indicate that barnyard millet can be effectively used in muffin production to provide healthy and delicious baked foods that offer enhanced health advantages. Future study should prioritise the optimisation of formulation parameters and the investigation of the functional qualities of barnyard millet in baked goods to improve their quality and attract health-conscious consumers looking for healthier options.