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VOL. 12, ISSUE 11 (2025)
Formulation and Standardization of Nutritious Biscuits Using finger millet (Ragi)
Authors
Sheela Dihingia1, Swati Nakhale2, Ankita Sengupta3, Enakshi Raychowdhury4, Sampa Chowdhury5*
Abstract
Finger millet (Eleusine coracana), commonly known as ragi, is a
nutrient-dense cereal rich in calcium, dietary fibre, polyphenols, and
essential amino acids. Its incorporation into bakery products offers an
effective strategy for developing functional foods targeting malnutrition,
micronutrient deficiencies, and lifestyle disorders. The present study aimed to
formulate and standardize nutritious biscuits using varying proportions of
finger millet flour and evaluate their physicochemical, nutritional, and
sensory characteristics. Three formulations were prepared by substituting
refined wheat flour with 30%, 40%, and 50% ragi flour, respectively. Sensory
evaluation was conducted using a nine-point hedonic scale, while
physicochemical parameters included moisture, ash, crude fibre, fat, protein,
carbohydrate, and energy value. Results showed that increasing ragi
incorporation improved dietary fibre, ash, and mineral content, with slight
increases in hardness due to its coarse texture. Sensory scores indicated that
the 40% ragi formulation received the highest acceptance for taste, texture,
colour, and overall acceptability. The study concludes that ragi-based biscuits
offer a nutrient-rich alternative to conventional biscuits and can contribute
significantly to dietary diversification and nutritional security.
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Pages:79-82
How to cite this article:
Sheela Dihingia1, Swati Nakhale2, Ankita Sengupta3, Enakshi Raychowdhury4, Sampa Chowdhury5* "Formulation and Standardization of Nutritious Biscuits Using finger millet (Ragi)". International Journal of Multidisciplinary Research and Development, Vol 12, Issue 11, 2025, Pages 79-82
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