Sensory Evaluation of a Dairy-Based Millet Nutri-Mix: A Preliminary Consumer Study

Abstract

The increasing interest in functional foods with enhanced nutritional benefits has prompted the exploration of traditional grains and dairy products as foundational ingredients. This study focuses on developing a millet-enriched, milk-based nutri-mix designed to offer a nutrient-dense beverage suitable for consumers of all age groups. Minor millets, such as Kodo (Paspalum scrobiculatum) and little millet (Panicum sumatrense), are rich in dietary fiber, protein, and minerals, contributing to improved digestion, glycemic control, and cardiovascular health. Jaggery provides natural sweetness along with iron, while milk powder—high in calcium and protein—supports bone health and overall growth. The formulation was developed using germinated Kodo (P. scrobiculatum) and little millets (P. sumatrense), which were dehydrated and milled under controlled conditions. The resulting malt was combined with milk powder to prepare the nutri-mix. Three variations were tested, each containing 20% Kodo millet (P. scrobiculatum) malt, 20% little millet (P. sumatrense), malt, 30% milk powder, 10% flavouring, and 20% jaggery powder. Flavor types included flaxseed (T1), cocoa (T2), and almond (T3). Sensory evaluation was conducted through a 9-point hedonic scale by a panel of 10 semi-trained members. Treatments T1 and T3 received overall acceptability scores of 5.96 ± 0.50 and 6.00 ± 0.40, respectively, while T2 (cocoa) achieved the highest score of 7.26 ± 0.33 and was statistically distinct from the other samples (p < 0.001). These findings suggest that the cocoa-flavored nutri-mix (T2) was the most preferred among consumers, highlighting its potential as an appetizing and nutritionally augmented health beverage.