Abstract
Momos, a delicacy that originated in the Himalayas, have succeeded in crossing cultural barriers and becoming a favourite all over the world. Traditional momos, on the other hand, are made predominantly with refined wheat flour, which is deficient in terms of nutritional richness. The purpose of this article is to investigate the possibility of developing millet-enriched momos by including millet flour into the dough in order to improve in terms of both nutrition and sustainability. In this research, the practicality and consumer acceptability of millet-enriched momos are evaluated via rigorous experimental and sensory analysis. Additionally, insights into the nutritional advantages and ecological implications of these momos are provided. Keywords: Momos, Millets, Nutrition, Sustainability, Culinary Innovation, Sensory Analysis, Nutritional Analysis
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