Techno-Functional and Sensory Attributes of Gluten-Free Bread Prepared from Foxtail Millet Flour and Composite Banana Pulp

The present study, focused on preparation of millet based bread with the addition of blueberry and banana pulp thereby increasing the quality of bread with enhanced properties of fiber, iron, antioxidants texture, appearance and overall acceptance. Three formulations were prepared and named as S0, S1, S2, with different proportions of foxtail millet flour along with Banana & Blue berry pulp.The samples were analyzed for sensory and proximate. The results of sensory analysis showed that sample S2 (8.5) had more consumer preference and recorded highest acceptability compared to control and other samples . Proximate analysis shows that increasing the proportion of foxtail millet resulted increase in ash, fat, fibre, protein and sugar and decrease in moisture content .As sample S2 showed highest values for protein (14.02%) and fat (14.1%),fiber (17.6%) , ash(7.9%),sugar(15.8%) As improved nutritional quality was observed from the results it can be concluded that the S2 was the optimized product had effective and enhanced properties compared to other formulations along with consumer acceptability . This study highlights foxtail millet , Banana and blueberry pulp as a nutritionally dense and health-enhancing product with potential for advanced processing techniques and extended trials to maximize consumer health benefits.