Vol. 7, Issue 5, Part B (2025)

This study aimed to evaluate the proximate composition of extruded product prepared using a formulation containing pearl millet (50%), sorghum (10%), rice (30%), and corn (10%). The formulation was optimized through extrusion technology to enhance its nutritional and functional properties. The extruded product was analyzed for moisture, crude protein, crude fat, crude fiber, ash, carbohydrate content, and energy value. The results indicated that the extruded product had an optimal macronutrient profile, with increased protein (10.42%) and fiber (4.70%) content compared to conventional snacks. The moisture content (2.26%) was within acceptable limits for extended shelf life, while the fat content (1.83%) remained moderate to ensure product palatability. Carbohydrate content (78.53%) and ash content (2.26%) contributed to its overall nutritional profile, providing an energy value of 372.20 kcal per 100g. Sensory evaluation confirmed high consumer acceptability, indicating a balance between nutrition and taste. These findings suggest that the millet-based extruded product can serve as a healthier alternative to commercial snacks while addressing dietary fiber and protein intake requirements. Further research can explore fortification with micronutrients and long-term storage stability to enhance commercial viability.