Formulation and Quality Assessment of Little Millet-Moringa Fortified Dosa Premix

Abstract

Background: The development of functional foods increasingly focuses on nutrient-dense products prepared from millets and plant bioactives. Little millet is rich in dietary fibre and minerals, while moringa leaves provide protein, iron, calcium, and antioxidants. Objective: This study aimed to formulate and evaluate a little millet–moringa fortified dosa premix with respect to nutritional quality, sensory acceptability, and functional characteristics. Materials and Methods: This study formulated the dosa premix using carefully standardised proportions of little millet flour, urad dal, chana dal, fenugreek seeds, and moringa leaf powder. Three formulations with varying levels of moringa were developed. Sensory attributes were evaluated using a 5-point hedonic scale. Nutritional composition and phytochemical properties were analysed using standard analytical methods. Results: The optimised formulation exhibited the highest sensory scores for colour, texture, taste, and overall acceptability. Nutritional analysis showed higher carbohydrate (76.7%), fat (11.2%), energy (411.68 kcal/100 g), and iron content (3.66 mg/100 g). Phytochemical screening confirmed the presence of flavonoids and saponins, indicating antioxidant potential. Conclusion: The developed little millet–moringa dosa premix is nutritionally enriched, sensory acceptable, and convenient. The product may support dietary diversification and improved micronutrient intake.