Optimization of organoleptically acceptable and Nutritious instant Finger millet (Ragi) cake for menopausal women

Abstract

Optimization of organoleptically acceptable and Nutritious instant Finger
millet (Ragi) cake for menopausal women

Full text

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) ISSN: 2663-2187
https://doi.org/10.48047/AFJBS.6.14.2024.12631-12645
Optimization of organoleptically acceptable and Nutritious instant Finger
millet (Ragi) cake for menopausal women
Mridula Pandey1, Sadhna Singh2, Pratibha Singh3, Namita Joshi4, Manish Kumar5,
Aman Rathaur6
1 Department of Food and Nutrition, College of Community Science, ANDUA&T, Ayodhya-224229,
Uttar Pradesh, India
2 Department of Food and Nutrition, College of Community Science, ANDUA&T, Ayodhya-224229,
Uttar Pradesh, India
3 Department of Agriculture Biochemistry, College of Agriculture, ANDUA&T, Ayodhya-224229,
Uttar Pradesh, India
4 Department of Veterinary Public Health & Epidemiology, ANDUA&T, Ayodhya-224229, Uttar
Pradesh, India
5 Department of Agriculture Statistics, College of Agriculture, ANDUA&T, Ayodhya-224229, Uttar
Pradesh, India
6 School of Advanced Agriculture Sciences & Technology, C.S.J.M. Kanpur-208012, Uttar Pradesh,
India
Corresponding author-profsadhnasingh@org.in Email-Mridulapandey10@gmail.com

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12632 to 10
Volume 6, Issue 14, Sep 2024
Received: 15 July 2024
Accepted: 25 Aug 2024
Published: 05 Sep 2024
doi: 10.48047/AFJBS.6.14.2024.12631-12645
Introduction
Menopause remains a largely mysterious and often overlooked aspect of human existence. It
marks the end of a woman's reproductive years and is a step in the continuum of life stages. Except
in rare cases involving specialized fertility treatments, pregnancy is not possible after menopause
(World Health Organization, 2022).Research indicates that 60% of women experience mild
symptoms, 20% experience severe symptoms, and 20% experience no symptoms at all. (Tumbull
Abstract
Back ground: Menopause is associated with a decline in
estrogen levels, which can lead to a decrease in bone density and
increase the risk of osteoporosis.
Objective: This study aimed to standardized develop millet-
based sponge cakes from finger mille for postmenopausal
women, ages 45 to 65, from rural and urban area of Ayodhya
district. Nutritional and sensory qualities of product was done in
in department of food science and nutrition, ANDUAT,
Kumarganj, Ayodhya.
Methods: Four distinct cake formulations were made with
different percentages of wheat and finger millet flour, along with
a control sample made entirely of wheat flour. Furthermore,
highest acceptable cake was also formulated with different
sources of sugar such as; dates, jaggery, sugar free and table
sugar. Proximate and sensory evaluations were conducted with
semi-trained panel participants. The findings showed that there
were discernible variations between these items in terms of visual
puffiness, appearance, texture/mouth feel, moistness, odour,
overall acceptability. Based on the panel's sensory assessments
of the products using a 9-point hedonic rating scale, every
product received a score higher than 6, indicating that the panel
found all sensory aspects to be at least somewhat pleasing. The
panel's overall assessment of the samples' appeal suggested that
all of the goods were respectable, with Sample T2 (Dates flavour)
being the most favoured.
Results: The proximate analysis of the formulations indicated an
improvement in the nutritional content (Protein, carbohydrate,
fat, ash, energy) with mean increases of 2.3±0.2% for ash and
25.05±2.32% for fat compared to 5.53% and 30.96% for the
control sample, respectively. There was no discernible variation
in the protein composition (7.1±0.92% versus 7.25%). In contrast
to the control sample, which had a carbohydrate content of
76.43%, there was a decrease (74.1±7.38%).
Conclusion: In an attempt to provide a healthy option to post-
menopausal women substitution of refined wheat flour with
whole wheat flour and ragi flour in cake preparation was found
successful. Cake containing wheat flour: ragi flour (25:75) was
found superior to control in term of sensory acceptability and
nutritional quality like calcium, iron, fibre.
Key words: Post-menopause, millets, ragi cake, sensory
evaluation, proximate analysis

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12633 to 10
S., 2010). Age of menopause differs from women to women however, generally menopause occurs
at 45-55 years of age (Deva, 2021). There are three phases of menopause- pre-menopause, peri-
menopause and post- menopause.
Women going through menopause frequently report symptoms such as hot flushes, night
sweats (Amruthavalli and Venkataramana ,2015) heart discomfort, sleep problems, joint or muscle
pain(Poomalar & Arounassalame, 2013), hormonal imbalances, sore breasts, mood swings,
irritability, anxiety, headaches, weight gain, hair loss, physical or mental fatigue, sexual issues,
bladder problems, vaginal dryness, urinary incontinence, and sexual dysfunction (Dennerstein L. et
al., 2009). However, longitudinal studies, even when controlling for age and other factors,
consistently link only vasomotor symptoms, vaginal symptoms, and sleep disturbances with the
menopausal transition (Digumarti L., 2013).
The dietary habits and preferences of menopausal women are influenced by the changes
associated with menopause. Proper nutrition can significantly help prevent and manage
changes in body composition. Essential nutrients, which are crucial for human life but cannot
be synthesized by the body, must be obtained through food and drink. Hence, it is important to
develop nutritious food products that can alleviate menopausal symptoms (Fouad S, 2018).
Functional foods, defined as those enhanced with new ingredients or increased levels of
existing ones to provide additional health benefits or disease prevention, contain numerous
bioactive phytochemicals that have been shown to positively impact health.
Casper RF and Yen SS. 1985). study examines the usage of a newly developed product that
treats menopausal symptoms and provides women with vital nutrients by using millet, often
known as ragi. The following signs are being emphasised:Warm Baths: Hot flashes, which
typically last two to thirty minutes, are sudden, intense sensations of heat accompanied by
perspiration and a racing heartbeat. Apples, bananas, broccoli, soy products, berries, pears,
cucumbers, fennel, licorice, shatavari, black cohosh, brahmi, and other foods fight disease.
Night Sweats: The frequent occurrence of profuse sweating while you sleep is known as night
sweats. Sage herbs, fenugreek, black cumin, oats, berries, panax ginseng, fennel, shatavari,
Brahmi, etc. are foods that fight (Aiello EJ., 2004). Hormonal imbalance: An endocrine
disorder that develops when the body produces too many or too few hormones (Ray S and
Dasgupta A., 2012). To develop a new food product specifically designed for menopausal
women experiencing symptoms such as hot flashes, night sweats, insomnia, anxiety, and mood
swings due to hormonal imbalances, various ingredients that help alleviate these symptoms
have been researched. The selected ingredients for this recipe are as follows:

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12634 to 10
Material Methods:
2.1 Treatment Details:
The Ragi cake experimental formulations consisted of composite flour containing varying
proportions of Ragi flour and wheat flours in the ratios of 100:0, 75:25, 50:50 and, 0:100
respectively. The control sample was prepared using 100 per-cent wheat flour. The incorporation
of Ragi was intended to enhance the protein, fiber and mineral content as well as antioxidant
properties.
Table: 1 Treatment Details of Products
The physical, chemical and sensory attributes were analysed to determine the effects of
incorporating different levels of Ragi and wheat flour pancake quality parameters. On the basis of
sensory evaluation 50:50 (T2) treatment was overall accepted and liked by semi – panellist.
Furthermore 50:50 treatment was prepared in 3 treatments with different source of sweeteners i.e.
Date, Jaggery, Sugar free. The Control sample was prepared using Common Sugar.
Table:2 Treatment details on the basis of various sources of sweeteners
Treatments
Wheat flour : Ragi flour
C
100:0,
T1
50:50,
T2
25:75
T3
0:100

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12635 to 10
2.2 Development of Ragi Cake
The preparation of finger millet flour, commonly known as ragi flour, prepare with the
selection of raw ragi seeds. These seeds are first sorted to remove impurities or damaged grains,
ensuring that only high-quality seeds are used. Following sorting, the seeds are washed
thoroughly to eliminate dirt and contaminants. After washing, the seeds undergo sun drying,
which removes any remaining moisture and prepares them for milling. Once dried, the seeds
are milled into a fine powder, resulting in the final product: ragi flour, ready for use in various
culinary dishes.
2.2 Flow diagram: Preparation of finger millet flour
2.3 Sensory evaluation
Ingredients
Quantity
Wheat flour : Ragi flour (50:50)
100 g
Sweeteners
Control
Sugar
45g
Treatment 1
Dates
75g
Treatment 2
Jaggery
75g
Treatment 3
Sugar free
75g
Refined oil
60 g
Baking powder
1 tsp.
Vanilla essence
2 drops
Milk
80 ml
Coco Powder
30 g
Finger Millet Flour Preparation
Ragi (Finger millet) Seeds
Sorting
Washing of Seeds
Sun drying
Milling
Ragi flour

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12636 to 10
Trained, semi- untrained panelists were chosen for the sensory analysis after their consent was
obtained and their demographic details collected using the Cape Coast Polytechnic Research
Consent and Sample Survey Form. The panelists were given coded for tasting each sample.
Each panelist evaluated every samples based on visual puffiness, appearance/color,
smell/aroma, taste, overall texture/ mouthfeel, moistness, and overall liking using a 9-point
hedonic scale (1=dislike extremely, 5=neither like nor dislike, 9=like extremely). Their
evaluations were recorded on Sensory Analysis Forms. Sensory evaluation has been defined as
the sensory attributes of colour, appearance, texture, flavour, taste and overall acceptability by
using nine-point hedonic scale score and scientific discipline used to evoke, measure, analyze
and interpret those responses to products as perceived through the senses of sight, smell, touch
and hearing Sipos, L et al., 2021.
2.4. Proximate Analysis of cake
The cake was evaluated for protein content (calculated as 6.25 times the Nitrogen
percentage), as well as for fats, ash, and moisture content, using standard AOAC methods. The
carbohydrate content was determined by subtracting these values from the total weight. The
measurements for different cake samples were also carried out using standard AOAC, 2000
methods.
Formula for calculating Nutrients
1. Moisture
  󰇛󰇜  󰇛󰇜
 
2. Crude Fat
  󰇛󰇜
󰇛󰇜 
3. Crude Fibre
󰇛󰇜 

󰇛󰇜󰇛󰇜󰇛󰇜󰇛󰇜
󰇛󰇜 
4. Carbohydrates

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12637 to 10
Total Carbohydrate (%) = 100–[(Moisture % + Crude Protein %+ Crude Fat % +
Crude Fiber % + Total Ash %)]
5. Ash
  󰇛󰇜
󰇛󰇜 
Results and Discussion
Study Population
Table: 1 presents demographic data concerning individuals residing in rural and urban areas,
with each group comprising 150 individuals. The data is segmented into four age groups: 45-
50, 51-55, 56-60, and 61-65. In the age group 45-50, there are 47.9% menopausal women,
while in urban areas, 52.1% of women. the age group 51-55, rural areas have 51.4%, whereas
urban areas reported 48.6%. Similarly, in the age group 56-60, rural areas host (48.9%), and
urban areas consist of (51.1%). Lastly, in the age group 61-65, rural and urban areas
accommodate (56.8%), (43.2%) respectively. χ² value is given as 0.801, it suggests that there
is a weak association between the age group among rural and urban area.
The marital status of post -menopausal women living in rural and urban areas. In rural
areas, 71.3%, are married, while in urban areas, 63.3%, are married. unmarried in rural and
urban areas representing 1.3%, 4.7%. As for widowed, constituting 20.7% and urban areas
have 17.3%. Regarding divorced rural areas has reported 6.7%, while urban areas have 8.7%.
0.302 χ² value suggests that there is little evidence to conclude a significant relationship
between the distribution of age groups and whether individuals reside in rural or urban areas.
Significant associations were found between socio-demographic factors such as marital
status, education level, parity, exercise habits, chronic disease status, and both higher MRS
scores and poor quality of life Alsaleem,et al, (2016)
Table:1 Socio-demographic profile of post- menopausal women
Rural
N=150
Urban
N=150
X2

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12638 to 10
Monthly income distribution among post-menopausal women residing in rural and
urban areas. In rural areas, comprising 20.7%, earn less than 15,000, whereas in urban areas,
accounting for 12.7%, fall into this income .Next 15,000-30,000 income range, rural areas
having 34%, while urban areas it was 24%. In the 31,000- 50,000 income rural areas
representing 32%, whereas urban area, accounting for 37.3%. Lastly, in the income exceeding
50,000 to 1,00,000, rural and urban areas accounting 13.3%, 26%.respectively Overall data has
conclude that most of the rural post -menopausal women have earn less than 15,000 while in
urban area women are functional and shelf dependent 37.3%. accounting for the 31,000-50,000
income and income exceeding 50,000 to 1,00,000 in urban area while urban areas constituting
26% while it was reported in rural women i.e. 13.3%.
2. Mean Sensory Score of Ragi cake on Nine Point Hedonic Rating Scale
The table compares different mixtures of wheat flour and ragi flour (100:0, 50:50, 25:75, and
0:100) based on sensory attributes such as appearance, colour, texture, flavour, and overall
acceptability. The 25:75 wheat-to-ragi ratio (T2) consistently received the highest scores across
Age Group
45-50
n
69
75
0.801NS
%
47.9
52.1
50-55
n
38
36
%
51.4
48.6
55-60
n
22
23
%
48.9
51.1
60-65
n
21
16
%
56.8
43.2
Marital
Status
Married
n
107
104
0.302NS
%
71.3
69.3
Unmarried
n
2
7
%
1.3
4.7
Widow
n
31
26
%
20.7
17.3
Divorce
n
10
13
%
6.7
8.7
Monthly
Income
<15000
n
31
19
0.008
%
20.7
12.7
15000-30000
n
51
36
%
34
24
31000-50000
n
48
56
%
32
37.3
> 50000
1,000,00
n
20
39
%
13.3
26

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12639 to 10
most attributes, particularly in appearance, colour, texture, and flavour, making it the most
preferred blend. The 100% wheat flour mix (C) generally scored the lowest, except in texture,
where it performed better than the 0:100 ratio. The data also shows that as the proportion of
ragi flour increases, the overall sensory attributes improve.
Table 2. Mean Sensory Score of Ragi cake on Nine Point Hedonic Rating Scale
Treatments
Wheat flour : Ragi flour
C
100:0
T1
50:50
T2
25:75
T3
0:100
CD (0.5)
Appearance
6.25
7.75
8.75
6.75
0.20
Colour
7.25
8
9
7.75
0.30
Texture
7.5
7.5
8.75
8
0.03
Flavour
6.5
8.75
9
7
0.20
Overall Acceptability
7.38
7.69
8.62
7.88
0.30
*Cake containing wheat flour: ragi flour (25:75) scored highest for sensory
acceptability
3. Mean Sensory Score of Ragi cake with different source of sweeteners on Nine Point
Hedonic Rating Scale
The table presents sensory evaluation scores for a wheat-ragi flour blend (25:75) sweetened
with table sugar, dates, jaggery, or a sugar-free alternative. Across all attributes—appearance,
colour, texture, flavour, and overall acceptability—the date-sweetened product scored highest,
followed by jaggery. Table sugar had moderate scores, and the sugar-free option scored lowest.
The mean scores with standard deviations (Mean± SD) indicate general satisfaction, with the
highest variability seen in flavour and texture. The critical difference (CD at 0.5) values suggest
the significance threshold for these sensory differences.
Table: 3 Mean Sensory Score of Ragi cake with different source of sweeteners on Nine
Point Hedonic Rating Scale
Treatments/
Source of Sweetness
Wheat flour : Ragi flour
(25:75)

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12640 to 10
Table
sugar
Dates
Jaggery
Sugar
free
Mean±SD
CD (0.05)
Appearance
7.25
8.75
9.0
6.75
7.94±0.96
0.35
Colour
7.25
8.0
9.0
6.75
7.75±0.85
0.31
Texture
7.5
7. 5
8.75
6.0
7.42±1.12
0.21
Flavour
6.5
8.0
8.75
5.75
7.25±1.19
0.41
Overall Acceptability
7.88
8.0
9.0
6.0
7.72±1.08
0.53
Figure: 1 Mean Sensory Score of Ragi cake with different source of sweeteners on Nine
Point Hedonic Rating Scale
4. Proximate Analysis of cake
4.1 Proximate Composition of Ragi Cake per 100g
The table examines the nutritional composition of various wheat and ragi flour blends (100:0,
50:50, 25:75, and 0:100). As the proportion of ragi flour increases, moisture content decreases,
with the 0:100 ratio having the lowest moisture level. Protein content rises, reaching its peak
in the 25:75 blend. Fat content is highest in the 100% wheat flour mix and declines as more
ragi is added. Fiber content varies slightly, with the 50:50 blend showing the highest fibre. Ash
content, indicating mineral presence, is highest in the 25:75 mixes. Carbohydrate content
increases with more ragi, peaking at the 0:100 ratio. Energy levels are also highest in the 25:75
0
1
2
3
4
5
6
7
8
9
Appearance Colour Texture Flavour Overall
Acceptability
Table sugar
Dates
Jaggery
Sugar free

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12641 to 10
blends. Overall, increasing the ragi proportion enhances protein, carbohydrate, and ash content
while reducing moisture and fat.
Sharma and Yamer (2022) developed value-added products using finger millet
and evaluated their nutritional value. research highlights the potential of finger millet in
improving the flavor, texture, appearance, and nutrition of existing food products, benefiting a
wide range of consumers.
Table:4.1 Proximate Composition of Ragi Cake per 100g
Treatments
Wheat flour: Ragi Flour
100:00
50:50
25:75
00:100
Mean± SD
CD (0.05)
Moisture (g)
16.32
16.13
14.79
11.5
15.4±5.2
0.32
Protein (g)
6.21
6.78
7.81
7.45
6.2±0.6
0.31
Fat (g)
32.5
19.2
18.82
18.6
23.5±5.5
0.77
Fibre (g)
5.2
6.1
5.46
5.82
5.6±0.4
0.25
Ash (g)
1.76
1.45
2.55
1.52
1.3±0.2
0.07
Carbohydrate (g)
66.87
69.78
76.11
77.35
70.1±3.7
2.4
Energy (kcal)
425
393
434
413
417.3±17.7
2.25

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12642 to 10
Figure:2 Proximate Composition of Ragi Cake per 100g
Table: 4.2 Proximate composition of Ragi cake with different source of sweeteners
The table compares the nutritional content of a product sweetened with different sources: table
sugar, dates, jaggery, and a sugar-free alternative. Moisture content varied across the
sweeteners, with dates having the highest (17.1 g) and the sugar-free option the lowest (11.5
g). Protein content was slightly higher in products sweetened with dates, jaggery, and the sugar-
free option (ranging from 7.4 to 7.7 g) compared to table sugar (6.2 g). Fat content was
relatively consistent across all sweeteners, with values ranging from 26.2 g to 28.6 g. Fiber
content was highest in products with dates (7.1 g) and lowest with table sugar (5.2 g). The ash
content, representing the mineral content, was highest in products with dates (2.5 g) and lowest
in those sweetened with the sugar-free alternative (1.5 g).
Table:3 Proximate composition of Ragi cake with different source of sweeteners
Treatments
Sources of sweeteners
Table sugar
Dates
Jaggery
Sugar free
CD (0.05)
Moisture (g)
16.3
17.1
15.0
11.5
0.32
Protein (g)
6.2
7.5
7.7
7.4
0.31
Fat (g)
28.5
26.2
27.8
28.6
0.77
Fibre (g)
5.2
7.1
6.4
5.8
0.25
Ash (g)
1.7
2.5
2.0
1.5
0.07
Carbohydrate (g)
66.8
69.7
76.1
77.3
2.4
Energy (kcal)
425
393
434
413
22.25
0
50
100
150
200
250
300
350
400
450
500
Moisture (g) Protein (g) Fat (g) Fibre (g) Ash (g) Carbohydrate
(g)
Energy (kcal)
C
T1
T2
T3

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12643 to 10
Carbohydrate levels were highest in products sweetened with jaggery (76.1 g) and sugar-free
alternatives (77.3 g), and lowest in those sweetened with table sugar (66.8 g). The energy
content was highest in jaggery-sweetened products (434 kcal) and lowest in those sweetened
with dates (393 kcal). The critical difference (CD) at the 0.05 significance level indicates that
moisture, protein, fat, fiber, ash, carbohydrate, and energy vary significantly depending on the
sweetener used. A ready-to-eat popped pearl millet bar was developed by Singh, Singh, and
Nain (2021).
Figure:2 Proximate Composition of Ragi Cake with different source of sweeteners per 100g
Discussions
In an attempt to provide a healthy options to post-menopausal women substitution of refined
wheat flour with whole wheat flour and ragi flour in cake preparation was found successful.
Cake containing wheat flour : ragi flour (25:75) was found superior to control in term of sensory
acceptability and nutritional quality like calcium, iron, fibre. No egg was used in the
preparation of this cake therefore it is healthy option for vegetarian. Different sources of
sweeteners was used so as to provide different option as per the choice of the consumer and
cake containing jaggery as a source of sweetness scored highest in term of sensory acceptability
therefore healthy vegetarian cakes containing wheat flour and ragi flour and jaggery can be
recommended not only post-menopausal women but also for children and pregnant and
lactating mother.
Reference:
0
200
400
600
800
1000
1200
1400
1600
1800
Sugar
free
Jaggery
Dates
Table
sugar

Mridula Pandey/Afr.J.Bio.Sc. 6(14) (2024) Page 12644 to 10
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