Abstract:
This study aimed to identify the optimal combination of chocolate-coated millet balls
that enhances both nutritional and sensory value. Various formulations incorporating
sorghum, finger millet, and kodo millet were tested alongside date paste and chopped
peanuts. Through extensive sensory evaluations and nutritional analysis, the blend
containing 40% millets, 40% date paste, and 20% chopped peanuts emerged as the
most balanced and acceptable option. Millet balls were prepared with chosen ratios
(40% millets, 40% date paste, and 20% chopped peanuts) and coated with chocolate,
such as sorghum (T1), finger millet (T2), and kodo millet (T3), and control formulation
(T4). A control treatment comprising 60% chopped peanuts and 40% date paste was
used for baseline comparison, but lacked the same nutritional and sensory balance.
These formulations demonstrated superior performance in terms of healthy fats,
dietary fibre, and essential minerals. Moisture content, ash content, fibre levels, and
mineral composition further validated its nutritional quality. Among the millet types,
the chocolate-coated kodo millet ball (T3) received the highest sensory ratings,
offering a well-rounded and appealing profile. Sorghum and finger millet variants also
showed promise, though minor improvements in flavour and aroma were
recommended. Overall, the findings suggest that combining millets with date paste and
chopped peanuts yields a nutritious and enjoyable snack, with kodo millet as the most
favourable base. This formulation holds potential for health-conscious consumers
seeking functional and culturally resonant snack options. Kodo millet balls (T3)
recorded the highest sensory acceptability (texture 3.83 ± 0.12, overall p < 0.05) and a
balanced nutritional profile with 15.43% sugar, 10.8% fat, 4.42% fibre, and high
potassium (333.58 mg/100 g) and magnesium (120.21 mg/100 g), confirming their
functional value.
