Background: Consumption of unhealthy processed foods viz., refined wheat flour based
bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition
giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum)
can find potential application in bakery products.
Objective: The objective of the present study was to prepare healthy muffins by partial replacement of
refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP).
Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant
activity and sensory properties.
Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49-
5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin
with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin
with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that
products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory
quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins.
Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery
products to improve the nutritional quality without affecting sensorial palatability.