Formulation and Characterization of Millet-Enriched Chocolate with an Enhanced Nutritional Profile

This study developed a millet-enriched chocolate by incorporating finger millet (Eleusine coracana), foxtail millet (Setaria italica), and kodo millet (Paspalum scrobiculatum) along with nutrient-dense dry fruits. Four formulations (T1, T2, T3, and T4) were prepared by fixing total millet addition at 20 g/100 g and varying the relative millet ratios, while keeping dark compound chocolate (60 g), butter (10 g), and mixed dry fruits (10 g) constant. All formulations were evaluated for sensory acceptability using a 9-point hedonic scale. Based on sensory analysis and statistical comparison (p < 0.05), T2 was selected as the sensory-optimised formulation, showing higher scores for taste (8.6 ± 0.29), texture (8.6 ± 0.28), and aroma (8.0 ± 0.26). The optimised formulation (T2) was further characterised for proximate composition, micronutrients, microbiological quality, and cost structure. T2 contained 5.90 g protein, 59.85 g carbohydrates (including 21.19 g sugars), 29.48 g fat, and 3.70 g dietary fibre per 100 g, with iron (4.90 mg/100 g) and calcium (110.24 mg/100 g). Microbiological testing showed a total plate count of 750 cfu/g, while coliforms, yeast, and moulds were not detected (