Formulation, Nutritional Analysis and Sensory Evaluation of a Millet- and Legume-Based Health Mix for Elderly Nutrition: A Study

Abstract

Background: Population ageing in India is accompanied by a high burden of protein–energy undernutrition and micronutrient deficiency among older adults, compounded by poor dentition, reduced appetite and swallowing difficulty. Millets and legumes are inexpensive, locally available, climate-smart foods whose complementary amino acid profiles make them attractive as the basis of an energy- and nutrient-dense health mix suited to elderly nutrition in South India. Objective: To formulate four millet- and legume-based health-mix formulations, to characterise their proximate composition, mineral content and functional properties, and to compare their sensory acceptability among elderly panelists in order to identify the optimal formulation. Methods: Four formulations (F1–F4) combining finger millet, pearl millet, green gram, chickpea, soybean, skim milk powder, flaxseed, jaggery and cardamom were developed and analysed in four batches each by AOAC methods (protein, fat, ash, crude fibre, carbohydrate by difference, energy), with calcium and iron by atomic absorption spectrometry, and functional properties (bulk density, water absorption, reconstitution time, viscosity). Fifty elderly panelists (mean age 70.7 years, SD 6.5) rated each formulation on a 9-point hedonic scale, yielding 200 ratings. Data were summarised as mean ± SD and compared by one-way ANOVA with eta-squared effect sizes (p<0.05).  Results: Protein rose from 14.53 g/100 g (F1) to 19.80 g/100 g (F4); crude fibre, calcium (244–273 mg/100 g), iron (5.56–6.96 mg/100 g) and energy increased in parallel as legume and soybean content rose. Formulation F3 achieved the highest overall acceptability (8.08), taste (8.29) and ease of swallowing (8.20) and the highest willingness to consume regularly (84%). Differences across formulations were statistically significant with large effect sizes for overall acceptability (F=32.98, df 3,196, p<0.001, eta²=0.335), taste (F=30.52, p<0.001, eta²=0.318) and ease of swallowing (F=31.53, p<0.001, eta²=0.326). Conclusion: A balanced millet–legume health mix (F3) with moderate finger and pearl millet, higher green gram, chickpea and soybean and reduced jaggery delivered a nutrient-dense, protein- and calcium-rich, easy-to-swallow product with the strongest elderly acceptance, supporting its potential for elderly nutrition in South India.