Exploring the Physico-Chemical, Functional, and Sensorial Attributes of Foxtail Millet (Setaria italica) Soup Mix, Including Shelf Life Assessment

Abstract

The present study evaluated the physico-chemical, functional, sensory and storage characteristics of foxtail millet flour and a foxtail millet-based soup mix. Foxtail millet flour was blended with dehydrated peas, carrot, corn, green chilli and selected spices to prepare the soup mix. The product was packed in high-density polyethylene and aluminium-laminated polyethylene pouches and stored under ambient conditions (30 °C ± 2 °C) for 180 days. Functional properties, proximate composition, dietary fibre, minerals, antioxidant properties, colour, amino acid profile, sensory acceptability, moisture, free fatty acid content and microbial quality were determined using standard methods. The foxtail millet soup mix contained 15.00% protein, 7.80% fat, 4.60% crude fibre, 9.33% ash, 63.37% total carbohydrates, 383 kcal energy and 15.87% total dietary fibre. It also showed 186.05 mg GAE/g total phenolic content, 94.88 mg/100 g tannin content and 86.70% DPPH radical-scavenging activity. Water absorption capacity, oil absorption capacity, swelling power and solubility were higher in the soup mix than in foxtail millet flour. The freshly prepared soup obtained acceptable sensory scores for appearance, colour, flavour, taste, consistency and overall acceptability. During storage, moisture content increased from 4.5% to 9.3% in HDPE and 9.2% in ALP, while free fatty acid content increased from 0.08% to 0.21% and 0.22%, respectively. Sensory scores declined slightly but remained acceptable up to 180 days. Bacterial counts remained low, and yeast, mould and E. coli were not detected at the end of storage. The results indicate that foxtail millet can be used to prepare an acceptable shelf-stable soup mix for convenience food use.