Nutritional and sensory quality of millet fortified energy bar

Micronutrient deficiencies, particularly nutritional anaemia, iodine deficiency illnesses, and vitamin A insufficiency, have been a problem in developing countries. In order to tackle malnutrition and hidden hunger in developing nations, micronutrient fortification is the most effective method. Micronutrients viz. vitamins, minerals (including trace minerals) are intentionally added to the food for increasing their nutritional content, improving the nutritional quality of food, and providing a public health with minimal risk to health.The present study was undertaken on the formulation of fortified food products using blends of foxtail and barnyard millet flour. Standardization of the fortified food products were on the basis of quality parameters. In the present study, four different types of food products were prepared using blends of foxtail and barnyard millet flour. The developed fortified food products were fortified energy bar respectively. The nutritional characteristics viz. proximate composition, and minerals content of fortified food products were analysed. Consumer acceptability of the fortified food products were also assessed. Fortified food products viz. energy bar were found liked very much as comparison to the control (non-fortified) food samples of the products. The nutritional content of the fortified food products was also higher than the control (non-fortified) food samples. It can be interpreted from the current study that fortification of the foxtail and barnyard millet flour in food products (energy bar) increased their nutritional value. Blend s of foxtail millet and barnyard millet flour enhance the iron, and zinc content in the fortified food products (energy bar). Food products (energy bar) fortified with foxtail and barnyard millet flour was more nutritious than control (non-fortified) food samples prepared from maket value.