Formulation and Characterization of Millet-Based Functional Foods Fortified with Butterfly Pea Flower Extract

¹ Department of Food Processing and Technology, Gautam Buddha University, Greater Noida, U.P. India
² College of Dairy Technology, Etawah, U.P., affiliated to Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, U.P., India

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Globally the consumer demand increases for natural, health-promoting foods which enhance the interest of researcher in functional food development using traditional cereals and bioactive-rich plant sources. Millets, recognized for essential minerals, low glycemic index, and high dietary fiber which serve as excellent bases for functional food formulations. Clitoria ternatea flowers are rich source of flavonoids, anthocyanins, and antioxidants having nutritional benefits and natural coloring compounds. The present study aimed for formulation and characterization of the millet-based functional food products fortified with butterfly pea flower extract to enhance their nutritional, functional, and antioxidant properties. Butterfly pea flower extract was prepared using a green extraction technique and incorporated into selected millet-based food matrices at varying concentrations. The millet- based products were estimated for physico-chemical properties, proximate composition, dietary fiber content, total phenolic content, anthocyanin concentration, antioxidant activity, functional attributes and sensory analysis. Results demonstrated that fortification with butterfly pea flower extract significantly improved the antioxidant potential (36.2 ±0.5%), phenolic content (65.2±2.8 GAE/g), Anthocyanin content (36.9 ±2.8 mg cyaniding-3-glucoside equivalent per g) and visual appeal of millet-based products without affecting sensory quality. Therefore, Clitoria ternatea flower extract can be potential alternative for natural bioactive agent and supports the utilization of millets for the development of sustainable and functional foods.