Asian Food Science Journal

This study developed and evaluated a protein-enriched millet wafer bar using millet flour combined with roasted Bengal gram flour, green gram flour, defatted soy flour and pea protein powder. Six formulations, comprising a control (C) and five treatments (T1–T5), were prepared with progressively increasing proportions of millet and plant-protein ingredients. The raw materials and developed wafer bars were assessed for proximate composition, physicochemical characteristics, texture, colour and sensory acceptability, while the selected formulation was evaluated during 90 days of storage. Protein content increased from 8.10% in the control to 18.65% in T5, with concurrent increases in ash and crude fibre and a reduction in carbohydrate. Hardness increased from 18.40 N in C to 25.10 N in T5, whereas the reported crispness score decreased from 8.10 to 7.05. T4 contained 17.20% protein and retained an overall acceptability score of 8.06, compared with 7.43 for T5. During storage, moisture increased from 4.28% to 5.32% and hardness from 22.40 to 27.20 N, while overall acceptability decreased from 8.06 to 7.15. The findings indicate that combining millet with complementary pulse and plant-protein ingredients can increase protein density, although higher enrichment may adversely affect texture, colour and sensory quality. Formulation optimisation and appropriate moisture-barrier packaging are therefore important for maintaining product quality.