• Priya Dharshini
• Ms.Sneha S
• Dr. Prathibha P.S

The demand for gluten-free food products is increasing due to the rise in celiac disease cases and growing awareness of gluten-free food in the management of such disease conditions. The gluten-free diet is a complicated and expensive one, and might also result in deficiency of certain nutrients. The development of gluten-free products is a significant challenge for manufacturers who aim to create baked goods with a similar composition to their gluten-containing counterparts. This study focused on developing a gluten-free Ready to Eat (RTE) breakfast millet by adding a standardized proportion of finger millet and sweet potato flour. The value-added ingredient used in this study is senna auriculata which has numerous health benefits, including antioxidant, anti-inflammatory, and antibacterial properties. Organoleptic evaluation of the two-finger millet-based breakfast cereal formulations was undertaken based on sensory characteristics such as appearance, taste, flavor, texture, and overall acceptability. Two variants named sample A and sample B were developed by incorporating finger millets each at, 60% and 50% respectively. The sample A was highly acceptable. Based on the findings of this study, it is evident that the product garnered high levels of acceptance across various parameters such as its visual appeal, taste, aroma, flavor, and texture. These results suggest a promising market potential among consumers interested in acquiring such products. This breakfast millet could offer substantial advantages for individuals affected with coeliac disease and gluten sensitivity due to its health-promoting attributes and nutritional composition.

Coeliac Disease, Gluten-free, Breakfast cereal, Finger millet, Sweet potato, Senna flower.

"Formulation Of Value-Added Millet-Based Alternative To Breakfast Cereal For Coeliac Disease Management", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 3, page no.i173-i177, March-2024, Available :http://www.jetir.org/papers/JETIR2403823.pdf

"Formulation Of Value-Added Millet-Based Alternative To Breakfast Cereal For Coeliac Disease Management", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 3, page no. ppi173-i177, March-2024, Available at : http://www.jetir.org/papers/JETIR2403823.pdf