Development of Ready-to-Cook Idli Premix from Biofortified Pearl Millet Formulation, Processing, and Nutritional Analysis

Abstract

The present research investigates the formulation, processing, and nutritional evaluation of millet-based ready-to-cook idli premix. Biofortified pearl millet (Dhanshakti variety) was incorporated in varying proportions (55%, 60%, and 70%) along with rice and black gram to develop the premix. For enhancement of the nutritional value of the idli as a rich source of protein, fibre, and minerals. future the premix was organoleptically evaluated and the premix (T3 sample) with 55% pearl millet showed the highest overall acceptability (8.1) in terms of taste, flavour, and texture compared to the control and other formulations. Nutritional analysis of the selected sample (T3) indicated a significant improvement in protein (13.08%), fibre (5.4%), and ash (1.64%) content compared to the control premix. The energy content of the selected premix was found to be 367.39 kcal/100g, while mineral analysis revealed a higher concentration of essential micronutrients like iron (48.70 mg/kg), calcium (290 mg/kg), and magnesium (925 mg/kg) in the millet-based premix. The premix was stored in different packaging materials (HDPE, LDPE, and aluminium laminated pouches) for a shelf-life study over 90 days, and findings suggest that the formulation retains its nutritional properties and quality under room temperature conditions up to without any incident of spoilage. This research highlights the potential of utilizing biofortified pearl millet to improve the nutritional profile of traditional idli, promoting food security and supporting climate-resilient agriculture through the use of millet.