Nutritional Optimization and Sensory Characterization of Cookies Via Pearl Millet (Pennisetum glaucum) Flour Substitution: A Multivariate Analytical Approach Awaiting Galley Proofs; In Production

Abstract

Background: Given the escalating prevalence of malnutrition and diet-related non-communicable diseases, there is a urgent demand for nutritious, affordable, and sustainable food vehicles. The integration of underutilized, climate-resilient cereals—such as pearl millet—into widely consumed bakery products represents a strategic intervention to address food security and improve public health nutrition.

Objectives: This study aimed to evaluate the impact of substituting wheat flour with graded levels of pearl millet flour (PMF) on the physicochemical composition and sensory attributes of functional cookies.

Methods: Pearl millet flour was incorporated as a partial-to-total replacement for wheat flour at levels of 0% (control), 20%, 40%, 60%, 80%, and 100%. The resulting formulations were analyzed for nutritional composition using AOAC standardized protocols and for sensory attributes employing a nine-point hedonic scale. Statistical significance was determined via ANOVA and post-hoc mean separation tests (p < 0.05), while Principal Component Analysis (PCA) was applied to characterize multivariate nutritional patterns across the experimental groups.

Results: Increasing PMF inclusion led to significant linear improvements in crude protein, ash, dietary fiber, and essential mineral content (p < 0.05). Specifically, the 40% PMF substitution exhibited a significant nutritional fortification compared to the control without compromising overall sensory acceptability. While sensory evaluation confirmed that formulations containing 20–40% PMF were acceptable comparable to the wheat-based control, higher substitution levels (≥ 60%) resulted in significantly lower scores for texture and visual appearance. Multivariate PCA demonstrated a distinct clustering of nutrient-dense profiles associated with increasing PMF levels, confirming a coordinated enhancement of the mineral and protein matrices.

Conclusion: The partial substitution of wheat flour with 20–40% pearl millet flour offers a viable approach for developing nutritionally superior cookies with high consumer acceptance. These findings support the broader application of PMF in the commercial bakery sector, school feeding programs, and therapeutic food formulation, contributing to both dietary diversity and agricultural sustainability.

Keywords: Pearl Millet Floor; Nutritional Fortification; Proximate Composition; Sensory Evaluation; Principal Component Analysis (PCA).