Asian Food Science Journal

Micronutrient deficiency — particularly of iron, zinc, and calcium — remains a persistent public health challenge in India, disproportionately affecting women of reproductive age and children under five years. Conventional refined-wheat noodles, among the most widely consumed processed staple foods in the country, contribute negligibly to these critical micronutrients, and, to the best of the authors’ knowledge, no published study has characterised a primarily millet-based noodle formulation incorporating Spirulina as a co-ingredient, or directly compared ragi-based and bajra-based Spirulina-fortified variants under a unified experimental protocol. This study evaluated the proximate nutritional composition and sensory acceptability of two such formulations: Sample A (ragi, Eleusine coracana) and Sample B (bajra, Pennisetum glaucum), prepared by dry blending, kneading, extrusion, steaming, and cabinet drying at 50–60°C. Sensory evaluation was conducted with a 20-member hedonic panel (n = 20; 9-point scale). Sample A achieved significantly higher scores for Taste (7.60 ± 0.75 vs 7.10 ± 0.79; p = 0.047), Mouthfeel (7.75 ± 0.72 vs 7.00 ± 1.17; p = 0.019), and Overall Acceptability (7.85 ± 0.59 vs 7.30 ± 0.73; p = 0.013). Proximate analysis by AOAC (2019) methods (n = 3 replicates) confirmed that both formulations surpassed conventional wheat noodles in crude protein (14.76–15.24%), dietary fibre (5.94–6.62%), and total ash (2.56–2.80%). Moisture content (8.32–8.95%) fell within the FSSAI permissible limit of 14%, and energy density matched conventional noodles at 347–351 kcal per 100 g. Ingredient-level cost analysis estimated ₹27.75 and ₹24.16 per 100 g for Samples A and B, respectively, representing a premium over commercial wheat noodles (₹14–18 per 100 g) attributable primarily to Spirulina ingredient cost. Sample A was identified as the preferred formulation owing to its higher sensory performance and nutritional profile. These findings suggest that millet–Spirulina noodle products may have potential as a food-based approach to addressing micronutrient deficiency in vulnerable population groups.