Development of Millet Based Multigrain Functional Bakery Products Development and Analysis of Millet Based Multigrain Functional Bakery Products

The main objectives of the current study were to developed muffins from bajara and sorghum to check its acceptability, shelf life, moisture content and the microbial count of the accepted formulated muffin with its constituent ingredients. For the development of muffins, the ingredients were made into five different formulations in different proportions. The qualities taken into consideration were colour, appearance, taste, texture, flavour and overall acceptability of food products. The current study proves that the Jowar and Bajra can be utilized in the bakery industry without blending with refined wheat flour to obtain high degree of sensory acceptability in addition to their nutritional and health benefits. These products can be commercialized for the benefit of human health.