European Journal of Nutrition & Food Safety

The growing demand for functional foods and plant-based dietary options has encouraged the incorporation of underutilized millets and bioactive ingredients in staple food products. Noodles are a popular food consumed worldwide and represent a rapidly growing sector due to their convenience, affordability, ease of preparation, and relatively long shelf life. In many Asian countries, noodles have been a staple for thousands of years. This study aimed to formulate and characterise noodles with foxtail millet and sorghum millet noodles. Here, functional noodles were developed by partially replacing refined wheat flour with sorghum and foxtail millet flours, and by incorporating plant-derived hydrocolloids (guar gum and xanthan gum). Six formulations (T0 to T5) were prepared to evaluate the effect of varying millet and functional ingredient proportions on the nutritional, sensory, microbial, and economic attributes of the noodles. Nutritional analysis revealed a significant improvement in protein, dietary fiber, ash, and antioxidant activity across the composite formulations compared to the control (T0). Total carbohydrate content decreased with increasing millet substitution, reflecting the higher dietary fiber and lower glycaemic index of millets. T5 (35% foxtail millet, 15% sorghum) emerged as the most nutritionally superior formulation, showing optimal levels of protein (10.10%), crude fiber (4.5%), ash (4.20%), and antioxidant activity (9.3% DPPH inhibition). The addition of guar and xanthan gum improved dough elasticity and structure. Sensory evaluation revealed that T5 achieved the highest panel scores in taste, flavour, texture, and overall acceptability (9/10), indicating that appropriate millet blending and the use of functional ingredients can enhance both health benefits and consumer appeal. This study confirms the potential of millet-based noodles as a nutritionally enriched, sensory acceptable, and shelf-stable functional food product.