Abstract
Finger Millet (Eleusine coracana), or ragi, is a nutrient-dense millet, rich in calcium, iron, dietary fibre, & antioxidants. This study aimed to develop a novel functional confection, “Ragi Choco Treats”, by combining the nutritional merits of ragi with its sensory appeal of chocolate. Three formulations (T1, T2, T3) were developed with various proportions of ragi flour, cocoa powder, jiggery, and ghee. The standardized formulation (T2) was analyzed for its proximate composition and subjected to sensory evaluation using a 9-point hedonic scale. The results indicated that the final product contained 483.8 kcal energy, 10.7g protein, 14.2g fat, 78g carbohydrate, and 4.74g dietary fibre per 100g. Sensory analysis revealed significant differences (p<0.0001) among treatments for colour, taste, flavour, and overall acceptability. Treatment with Balanced Composition of ingredients, received the highest sensory scores for taste (8.4), flavour (9.5), and overall acceptability (8.5). It was concluded that Ragi Choco Treats, particularly the T2 Variant, represent a successful innovation: a sensory acceptable and nutritious snack that leverages the functional properties of finger millet and cocoa.