Asian Food Science Journal

The present study was undertaken to develop and standardize a nutritionally enhanced Ready-To-Cook (RTC) Millet Khichdi premix, incorporating green gram splits, oats, and soy chunks, aimed at offering a convenient and wholesome meal solution. Key ingredients for the premix included Foxtail Millet (Setaria italica), Dehulled Green Gram Splits (Vigna radiata L.), Oats (Avena sativa), Soy Chunks, dehydrated vegetables (carrot and peas), and a distinct Peri-Peri spice blend, alongside salt and tomato powder. To optimize the formulation, an experimental study involving four variations (Control, Sample A, Sample B, Sample C) with differing ingredient ratios was conducted. The premix was designed to cook in approximately 10 minutes, and final samples were served warm to 30 semi-trained panelists for sensory evaluation using a 9-point Hedonic scale to assess attributes such as color, taste, texture, flavor, and overall acceptability and a Just-About-Right scale to evaluate saltiness and spiciness.

Among the developed formulations, Sample C, comprising Foxtail Millet (40%), Dehulled Green Gram Splits (20%), Oats (10%), and Soy Chunks (10%), was identified as the optimized premix due to its superior sensory scores and was selected for further detailed analysis. The optimized RTC Khichdi premix (Sample C) exhibited a strong nutritional profile per 100g: moisture 5.00 ± 0.2%, crude protein 18.72 ± 0.3g, crude fat 4.19 ± 0.1g, crude fibre 8.16 ± 0.2g, and ash 7.30 ± 0.2g. Its energy content was found to be 352 kcal per 100g. Hedonic scale ratings for Sample C were consistently high, with overall acceptability at 8.4 ± 0.5. JAR scale analysis indicated well-balanced attributes for saltiness (2.6 ± 0.3) and spiciness (2.8 ± 0.2). Furthermore, microbiological analysis confirmed the product's safety, with a Total Plate Count of <1 CFU/g and coliforms being absent. This research successfully yielded a nutritionally superior, highly palatable, and microbiologically safe RTC Millet Khichdi premix.