Vol. 9, Issue 7, Part L (2025)

With over 10,000 years of cultivation and domestication, millets are a significant component of the grain family. Recent studies have shown that millets are currently the most nutrient-dense and healthful food. In many households, large quantities of these millets are consumed, which helps to lower food insecurity. With their distinct nutritional compositions, quinoa (Chenopodium quinoa) and amaranth (Amaranthus spp.) are great suppliers of macronutrients and energy. They provide protein, lipids rich in unsaturated fatty acids, and high-quality dietary fiber. They are known as pseudo cereals. The gluten-free grains quinoa and amaranth are both rich in vitamins, minerals, and other biological components. Quinoa and amaranth have higher protein contents than other millets, with 13.1 and 14.5 g per 100 g, respectively. It provides a complete amount of plant-based protein, is suitable for gluten-free diets, and is abundant in vital vitamins and minerals. In order to create value-added products (muffins, pizza base, idli, and handvo) and their instant mixes, the aforementioned study intends to create a protein-rich flour employing millets amaranth (25%) and quinoa (25%), along with additional components (Bengali gram flour 20% and soy flour 30%). The purpose of this study is to help "adolescent boys and girls" meet their daily protein needs. Due to their quick development, greater muscle mass, and improved athletic ability. During this stage of life, there is a strong need for protein. Protein is necessary for the development and repair of tissues, including muscles, bones, skin, and organs. Adolescents who consume adequate protein are protected against muscular atrophy or stunted growth, and they also support appropriate physical development, cell growth, enzyme and hormone production, immune function, and energy supply. Customers may use the protein-rich flour as an extra protein source in their diet. The physical properties of the protein-rich flour made from millet and the quick mixes were examined. Solubility ranged from 11.3% to 13.1%, wettability was 25 to 29 seconds, hydration capacity was 1.6 to 1.9 ml/g, hydration index was 1.3 to 1.5, bulk densities ranged from 0.71 to 0.75 g/ml, swelling capacity was 2.1 to 2.3 ml/g, and swelling index values were 1.2 to 1.4 ml/g. The maximum protein content was found in protein-rich flour (20.8±1.04%), followed by idli mix (20.5±1.09%), muffins (20.5±1.03%), handvo (20.4±1.03%), and pizza base (20.6±1.06%), according to the proximate results. The high protein content is caused by both soy flour and quinoa, which are known for having rich amino acid profiles. The main sources of the fat content, which ranged from 5.2% to 5.4%, were amaranth and soy. Throughout the storage term, the moisture content remained below 10%, indicating excellent shelf stability. As a gauge of mineral composition, the ash content ranged from 2.1% to 2.4%. The crude fibre content was raised from 3.0% to 3.4%, increasing the amount of dietary fibre consumed. The calorie content ranged from 365 to 370 kcal/100 g. The study's conclusion affirms that these nutrient-dense ingredients can be combined to make fast mixes that are health-conscious. The goods demonstrated positive outcomes in terms of shelf life, consumer acceptance, and nutritional quality. Therefore, they can be effectively promoted as functional convenience meals in the present food market setting, supporting public health goals of enhancing food security and nutritional well-being.