Formulation and Evaluation of Multi-millet Pancake Premix: A Plant-based Functional Food

Background: Rising global health concerns and diet-related non-communicable diseases have intensified interest in functional foods. Finger millet [Eleusine coracana (L.) Gaertn.] and barnyard millet (Echinochloa frumentacea) offer high dietary fiber and micronutrients, while moong dal (Vigna radiata (L) provides plant-based protein. This study aimed to develop a multi-millet pancake premix from finger millet, barnyard millet, moong dal, blended with flax seeds, pumpkin seeds, sunflower seeds, milk powder, cocoa powder and sugar for nutritionally enhanced products. Methods: Three preliminary flour combinations were optimized using sensory analysis with a 9-point hedonic scale. The resulting multi-millet premix was analyzed for nutritional properties. Accelerated shelf-life testing was conducted at 40±2°C and 75±5% relative humidity for sixty days. Result: The optimized multi-millet premix contained per 100 g: 13.04 g protein, 78.05 g carbohydrates, 3.35 g fat, 3.24 g ash, 2.24 g crude fiber, 0.02% saturated fatty acid, 1.28% monounsaturated fatty acid and 0.96% polyunsaturated fatty acid. Total energy was 394.5 kcal. Stability testing under recommended cool, dry storage conditions demonstrated a shelf life of 6 months, with all critical quality parameters remaining within acceptable specifications throughout this period. The formulated multi-millet premix demonstrated a favorable nutritional profile and sensory acceptability, with confirmed stability. Characterized by high protein content and supplemented with PUFAs from oilseeds, it represents a healthier nutritional alternative to conventional carbohydrate-based staple foods.