Standardisation and quality evaluation of millet-based Chikki using Quinoa and Bajra

Millet Chikki is a nutritionally enriched snack crafted from millet grains, an ancient gluten-free staple. This innovative take on traditional Chikki blends the goodness of millets with essential nutrients, catering to modern health-conscious consumers. Since, millets are known to be rich in proteins, fibre, vitamins, and minerals, it provides a sustainable source of energy. This study focuses on the standardization and quality evaluation of millet-based Chikki incorporating quinoa and bajra, with jaggery syrup as a sweetener. Three different formulations of Chikki were prepared: Sample-A (60% roasted quinoa, 30% jaggery syrup, 10% other ingredients), Sample-B (60% roasted bajra, 30% jaggery syrup, 10% other ingredients), and Sample-C (30% roasted quinoa, 30% roasted bajra, 30% jaggery syrup, 10% other ingredients). Sensory evaluation revealed that Sample-A had superior sensory attributes, including aroma, appearance, texture, taste, and overall acceptability, compared to Sample-B and Sample-C. Nutritional analysis showed that Sample-A had the highest energy content (699 kcal/100g) and a balanced nutrient profile. Antioxidant assays demonstrated significant free radical scavenging and reducing capabilities in Sample-A, while microbiological analysis confirmed its safety with low microbial load and absence of harmful pathogens. These findings highlight that the inclusion of roasted quinoa enhances both the sensory appeal and nutritional value of millet-based Chikki, making Sample-A the optimal formulation.