Development of ready-to-eat snacks from composite flour of millets and legumes

Abstract:

Food scientists have long argued that underused crops like finger millet and sorghum could anchor a new generation of affordable, nutrient-dense snacks—yet commercial products remain scarce in East African markets. This research developed and evaluated ready-to-eat snack bars and puffed crisps from composite flours blending millets (finger millet and sorghum) with legumes (cowpea and green gram) at four ratios. Products were assessed for proximate composition, mineral content, and sensory acceptability at Central Kenya College of Agriculture, Nyeri, between August 2022 and June 2024. The 50:50 millet-to-legume formulation (F3) achieved the highest protein content (19.6%) and iron level (7.2 mg/100 g), roughly double the values in a wheat-based control. Sensory panels rated F2 (60:40) highest overall (7.4/9), followed closely by F3 (7.2/9). All composite formulations exceeded the wheat control on protein, fibre, and iron, confirming the nutritional advantage of millet-legume blending for snack product development.