Summary
This laboratory study describes the development and optimisation of three millet-based powder formulations (finger millet and pearl millet variants) designed specifically for elderly consumers. The formulations were tailored to address age-related nutritional needs and swallowing difficulties, with texture refined using viscosity analysis. The optimised products demonstrated high calcium content and achieved consumer acceptability scores exceeding 7 on a 9-point hedonic scale.
Regional applicability
Whilst the study was conducted in India with millet varieties commonly cultivated in South Asia, the nutritional fortification approach and texture-adaptation methodology for dysphagia management in elderly populations are transferable to United Kingdom geriatric nutrition policy and practice. However, acceptability and commercial viability would require sensory evaluation with UK elderly consumers and alignment with UK food regulations for fortified products.
Key measures
Nutrient composition (calcium content), viscosity, solubility, swallowing properties, 9-point hedonic scale acceptability scores
Outcomes reported
Three millet-based powder formulations were developed and optimised for elderly consumers, with calcium content exceeding three times that of milk and hedonic acceptability scores above 7/9. The products addressed age-related swallowing difficulties through texture optimisation.
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