Revolutionizing nutrition: Exploring the transformative impact of amaranth integration on composite millet flakes.

This study focuses on the development and comparative analysis of multi-millet flakes comprising amaranth,
finger millet, and foxtail millet. Two drying methods, baking and dehydration, were employed to produce the
flakes. Physicochemical, structural, and thermal properties were evaluated, along with changes observed during
soaking in various media. Baked flakes exhibited larger dimensions and a more porous internal structure
compared to dried flakes. Baking induced gelatinization and protein denaturation, enhancing water holding
capacity and resulting in lower water activity (0.24) conducive to long-term storage. Dehydrated flakes had
slightly higher water activity (0.41) and exhibited higher color values with a glossy outer surface. Flakes soaked
in hot milk, milk, and water displayed distinct structural properties, crystallinity shifts, and thermal degradation
patterns. The nutritional analysis revealed a significant carbohydrate content (55 %), moderate protein (11 %),
and notable levels of fat (4.4 %) and total dietary fiber (6.88 %). Fatty acid profiling indicated low levels of
saturated, monounsaturated, and polyunsaturated fats, with no trans-fat or cholesterol. Sensory evaluation
favored baked flakes, indicating higher acceptability. This research underscores the potential of multi-millet
flakes as a nutritious and palatable food option.