Formulation and optimization of nutrient rich functional food products fortified with garlic (allium sativum l.) And ginger (zingiber officinale)

Abstract

The fortification of food products with bioactive compounds is an effective strategy to enhance nutritional quality and confer health benefits.  This study aimed to develop and optimize millet-based functional snacks millet cracker and millet chakli enriched with garlic (Allium sativum L. var. Shweta) and ginger (Zingiber officinale var. Nadia) to improve their antioxidant capacity, antimicrobial activity, and nutritional profile.  Four millet varieties finger millet (Eleusine coracana), barnyard millet (Echinochloa frumentacea), foxtail millet (Setaria italica), and proso millet (Panicum miliaceum) were utilized in combination with varying levels of garlic (5-20%) and ginger (2.5-10%).  Sensory evaluation identified the T3 formulation for crackers and T1 formulation for chakli as optimal based on taste, texture, and overall acceptability.  Proximate analysis revealed significant enhancements in protein, dietary fiber, ash content, and essential minerals, while antioxidant assays demonstrated increased phenolic content and free radical scavenging activity.  The incorporation of bioactive ingredients not only improved the nutritional composition but also enhanced functional properties, suggesting that these millet-based snacks have potential as nutraceutical foods for preventive nutrition and health promotion.