Asian Journal of Current Research

The present study aimed to develop ready-to-eat ragi (finger millet) based cupcakes and mathri fortified with flaxseed and curry leaf powder to enhance nutritional profile, with potential applications in the prevention and management of protein-energy malnutrition (PEM) and micronutrient deficiencies in vulnerable populations, including children, women, and the elderly. Sensory evaluation of the developed cupcakes and mathri was conducted by a semi trained panel, assessing the attributes such as colour, odour, flavour, texture, and overall acceptability. The optimized formulation incorporated a wheat flour to finger millet flour ratio of 25:10 (w/w). Proximate composition analysis revealed the following values (cupcake and mathri, respectively): moisture content, 11.75% and 5.68%; ash, 1.84% and 1.90%; crude protein, 12.64% and 7.97%; crude fat, 13.72% and 14.80%; crude fibre, 8.75% and 11.53%; and carbohydrate (by difference), 59.83% and 69.63%. Mineral analysis via spectrophotometry indicated potassium contents of 139.22 mg/100 g and 81.98 mg/100 g, calcium contents of 80.18 mg/100 g and 78.63 mg/100 g, and iron contents of 1.69 mg/100 g and 2.19 mg/100 g for cupcakes and mathri, respectively. Microbial shelf-life assessment under ambient storage conditions showed progressive increases in microbial load. For the optimized cupcake formulation (T1), counts were 1.1 × 10² cfu/g at 10 days, 2 × 10³ cfu/g at 30 days, and 3.5 × 10³ cfu/g at 60 days. The mathri formulation (T1) exhibited acceptable microbial stability over 60 days, with a final load of 4.1 × 10⁴ cfu/g on the 60th day, remaining within permissible limits for sensory and safety acceptability.