European Journal of Nutrition & Food Safety

This study set out to create and test a millet-based Nutri bar that includes ragi (finger millet) along with other nutrient-rich ingredients like wheat, jaggery, peanuts, oats, chia seeds, flaxseeds, and figs.  Five different Nutri bars were made by changing the amount of ragi to wheat flour (0–100%) and checking their acceptability and nutritional content. A 9-point scale was used to measure taste and a detailed food analysis. The T3 mix (75% ragi, 25% wheat) turned out to have a high score of 7.8 for overall liking. When looking at the nutrients, T3 had a higher nutrient composition than the control (100% wheat) with more protein (24.25%) fibre (16.88%), and key minerals like calcium (142.4%), iron (2.67%), and potassium (124%). It also had many more vitamins B9, B6 A, E, and K. Adding ragi made the bar work better for the body helping digestion keeping blood sugar steady, and lowering the chance of long-term health problems. On top of that, T3 had less fat (14.7%) and carbs (51.1%) than the control making it a healthier snack choice. This research highlights the potential use of such bars to combat lifestyle diseases and improve the overall well-being of an individual. This study shows that millet-based nutri-bars could be a handy, nutrient-rich food option. They meet the growing need for wholesome, easy-to-eat snacks and help bring back old-school millets into today's diets.