The Formulation of Nutritious Vegan Burger Patty Incorporating Millet: A better Plant-Based Substitute

¹ PG Scholar, Nutrition & Dietetics Department, Chandigarh University
² Professor, Nutrition & Dietetics Department, Chandigarh University

^* Correspondence author: praptymallick12@gmail.com

Abstract

The purpose of this research is to formulate a healthy vegan burger patty from foxtail millet, proso millet, and sweet potato. Four formulations (S1–S4) were made with different ratios and compared with a conventional potato control. Sensory analysis on a 9-point hedonic scale revealed that the highest acceptability (7.85 ± 0.25) was exhibited by sample S3 (15% foxtail millet, 15% proso millet, 70% sweet potato), which closely resembled the control. The nutritional evaluation indicated S3 had a much higher content of protein (13.40 ± 0.20 g), fiber (10.70 ± 0.20 g), and mineral composition—iron (2.50 ± 0.05 mg), calcium (74.50 ± 1.25 mg), zinc (9.16 ± 0.15 mg), and potassium (70.90 ± 0.75 mg)—with p < 0.001. Vitamin A was much higher (43.00 ± 1.00 IU) than the control value (12.00 ± 1.00 IU). The findings emphasize the ability of millet and sweet potato to enhance the sensory and nutritional attributes of plant-derived vegan patties.