Vol. 7, Issue 8, Part E (2025)

The growing demand for nutritious and convenient snack foods underscores the need for healthier alternatives to conventional refined flour-based products. This study focused on the development of a millet-based finger food ‘sticks’ formulated using a composite flour blend of sorghum, buckwheat and cornflour in a ratio of 50:25:25. The product was evaluated through sensory analysis and shelf-life studies. Organoleptic assessment by a panel of ten trained members revealed high acceptability across parameters including color (8.0), flavor (8.2), taste (8.1), texture (7.8) and appearance (8.1), with an overall acceptability score of 8.4 on a nine-point hedonic scale. The sticks maintained sensory quality over 30 days of storage at ambient temperature, with only minimal, statistically non-significant changes observed. The findings demonstrate the feasibility of incorporating underutilized millet grains into popular snack formats, offering both nutritional benefits and consumer appeal. The study highlights the potential of millets in promoting sustainable, health-oriented and shelf-stable snack innovations.