Formulation of nutrient-rich nachos using little millet (Panicum sumatrense) Flour

Abstract

: Nachos, originating from northern Mexico, are traditionally made using maize flour and commonly served as appetizers or snacks. Little millet, a nutritious alternative to maize, boosts high levels of iron, phosphorous, and protein, making it gluten-free and suitable for those with celiac disease.: This research was conducted to develop a value-based product with a lower gluten and carbohydrate content than standard nachos. : The study involved preparation of Nachos by replacing a portion of wheat flour with Little Millet flour in various ratios. The sensory quality of the developed Nachos was then assessed, and the proximate composition of both the modified version and traditionally prepared Nachos was estimated for comparison. The product, formulated by substituting little millet flour for whole wheat flour in six variations, including a control group, was evaluated for its sensory attributes.: The developed product was a nutritionally superior and health-promoting product when compared to the standard Nachos.: Among the variations, the 30% substitution of wheat flour with Little Millet flour was notably well-received by semi-trained sensory panelists. Proximate analysis of this chosen variation revealed lower carbohydrates but higher fiber and iron content. The iron levels evidently increased, while phosphorus levels showed no significant difference.