Author(s): Nikita Dawande and Kalpana Jadhav

Abstract:
Sanwa millet (Panicum sumatrense), known for its nutritional richness and environmental resilience, has immense potential in culinary applications. This study aimed to evaluate the palatability and nutritional impact of three savory recipes Paratha, Dhokla, and Cutlets prepared using Sanwa millet as a substitute for conventional cereal grains. The experimental recipes were standardized and subjected to sensory evaluation, comparing them with control versions prepared with traditional grains. Sensory attributes, including appearance, texture, flavor, and overall acceptability, were assessed by a panel of six judges over three trials. The results revealed that the experimental recipes were comparable to, and in some cases surpassed, the control recipes in sensory appeal. Nutritional analysis indicated that the inclusion of Sanwa millet significantly increased the dietary fiber, protein, and micronutrient content, particularly iron and calcium, compared to control recipes. The experimental Paratha and Dhokla exhibited high scores in sensory evaluation and nutritional value, suggesting that Sanwa millet could enhance both the healthfulness and palatability of these traditional dishes. Statistical analysis using the Student’s t-test confirmed that differences in sensory scores between control and experimental recipes were statistically significant for some attributes, validating the impact of Sanwa millet on recipe quality. This study highlights the potential of Sanwa millet to enrich savory recipes, promoting its adoption as a sustainable and health-promoting grain in culinary applications. The findings contribute to the growing recognition of millet-based foods as an essential component of nutritionally secure and diverse diets.