Urbanization drives a dietary transition from conventional, nutritious foods to contemporary alternatives characterized by high energy density, high fat content, simple sugars and high sodium levels (Obilana and Manyasa, 2002). Consequently, there is a critical need for novel, nutrient-dense whole-grain foods that are compatible with current lifestyles and require minimal preparation time (Premavalli et al., 1987). While whole grains offer established benefits, multigrain breakfast blends take it a step further by synergistically combining diverse grains, leveraging their unique nutritional, sensory and functional properties for enhanced health and diet quality. Reflecting a global trend, consumers, particularly in India, prioritize convenience, favoring ready-made foods that need minimal cooking time or skill. Ready-to-eat multigrain blends offer a solution, boosting both the nutritional value and convenience of such staples (Pradeep et al., 2014). Pancakes are a globally popular snack, typically consumed at breakfast and characterized by high carbohydrate and low fiber content. Substituting traditional, predominantly millet-based ingredients in such recipes with bio-functional alternatives has been demonstrated to enhance the nutritional profile of various food products and reduce their environmental impact (Sahu et al., 2015).
       
Millets, pulses and oilseeds are ideal for functional foods because they deliver concentrated nutrition (proteins, amino acids, fiber, vitamins, minerals), beneficial bioactive compounds (especially antioxidants) and sustainable cultivation, fulfilling key requirements for functional ingredients (Amadou, 2022; Tripathi et al., 2021). Millet refers to a variety of small-seeded, short-growing plants valued for their nutritious, high-yield seeds consumed by humans and livestock. Known for its high nutritional value, this crop thrives in hot, dry conditions and is particularly suited to semi-arid regions (Paschapur et al., 2021). Gaining recognition as versatile, emerging food ingredients, millets produce whole grain flours characterized by distinct chemical compositions, starch digestibility and physicochemical properties (Tomar et al., 2022). Compared to staple cereals like wheat and rice, which can lead to deficiencies in various nutrients, dietary fiber and antioxidants (Ritchie et al., 2018; Kumar and Kumar, 2020), millets are recognized for their nutritional density and abundance of health-promoting functional compounds (Saleh et al., 2013). Their high concentrations of micronutrients, dietary fiber, vitamins and phytochemicals with wide therapeutic applications (Kumar et al., 2018) position them as crucial alternative grains for enhancing food and nutritional security worldwide. Millets possess significant potential to aid in achieving Sustainable Development Goals (SDGs) due to their exceptional nutrient and bioactive content. This potential includes supplying nutritious alternatives for Zero Hunger (SDG 2), contributing to Good Health and Well-being (SDG 3) and promoting sustainable food systems for Responsible Consumption and Production (SDG 12) (Cernev and Fenner, 2020).
       
Finger millet is rich in essential nutrients, consisting of approximately 65-75% carbohydrates, 5-8% protein, 1-2% fat, 15-20% dietary fiber and 2.5-3.5% minerals (Devi et al., 2014). With an energy content of 300-350 kcal, finger millet is rich in phytochemicals, including polyphenols, flavonoids and tannins, contributing to its value in foods and nutraceuticals (Chandra et al., 2016). Barnyard millet, a nutrient-dense minor cereal, provides higher protein (10.5%), fat (3.6-3.8%), carbohydrates (51.5-62 g/100 g) and energy (398 kcal/100 g) than major cereals (Shanmugapriya and Nazni, 2020). It contains significant crude fiber (5.41-6.8%) and total dietary fiber (12.6%: 4.2% soluble, 8.4% insoluble) (Ugare et al., 2014). Rich in essential fatty acids (linoleic, palmitic, oleic) and minerals (iron, calcium, magnesium, zinc), its magnesium and niacin (B3) content helps lower cholesterol, while phosphorus aids metabolic energy conversion (Bharati et al., 2005; Chandel et al., 2014).
       
To improve the nutritional profile, incorporating a pancake premix along with additional ingredients like moong dal, flax seeds, sunflower seeds and pumpkin seeds offers significant potential. Flaxseeds contribute proteins, dietary fiber, fatty acids (especially á-linolenic acid), vitamins, minerals, phenolics, flavonoids, lignans and other bioactive components that collectively help prevent cardiovascular disease, cancer and diabetes (Kauser et al., 2024). Sunflower seeds are highly nutritious, containing 20% protein, healthy fats, fiber, vitamin E and essential minerals like selenium, copper, zinc and iron (Rehman et al., 2021). Pumpkin seeds are also densely packed with amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacin’s and valuable minerals. Together, these nutrient-dense seeds provide a comprehensive array of bioactive compounds that are essential for maintaining optimal health and overall well-being, making this premix an excellent choice for nutritional enhancement (Dotto and Chacha, 2020). The objective of the study was to develop a premix using finger millet, barnyard millet, moong dal, flax seeds, pumpkin seeds and sunflower seeds and to evaluate their efficacy in terms of value addition. Premixes were incorporated into pancakes and analyzed for nutritional and sensory quality. This mix offers a health-promoting alternative that can be easily incorporated into regular diets without major calorie increases. It bridges tradition and modernity, providing convenient access to the grain’s benefits through familiar formats. The millet mix aligns with growing consumer demand for plant-based, gluten-free options and minimally processed, functional foods.

This research was conducted from January to December 2024. Formulation development and premix preparation occurred at the Department of Food technology, MIT ADT University, Pune, Maharashtra, India. Analytical testing was performed at Kulkarni Laboratories (NABL-accredited), Pune.
 
Ingredient procurement and preparation
 
Commercial-grade finger millet [Eleusine coracana (L.) Gaertn.], barnyard millet (Echinochloa frumentacea), green gram (Vigna radiata L.) and a seed mix comprising flax seeds (Linum usitatissimum), sunflower seeds (Helianthus annuus) and pumpkin seeds (Cucurbita pepo) were procured from certified suppliers in the local market of Satara, Maharashtra, India. Milk powder, cocoa powder (Theobroma cacao), food-grade xanthan gum and sodium bicarbonate (baking soda) were obtained from standard commercial sources. All ingredients were verified for quality parameters and stored under appropriate conditions before processing.
 
Formulation development
 
Three multi-millet mix (MMM) variants with varying ingredient compositions were developed through systematic optimization. Formulation employed structured experimental design evaluating different combinations of millet flours, legume flour and seed blends to achieve optimal nutritional profiles and functional properties (Geetha et al., 2023). Three samples (Table 2) were developed and evaluated using nine-point hedonic scale sensory analysis. The formulation with highest overall acceptability was selected for comprehensive nutritional analysis.
 
Preparation of premixes
 
The selected grains, including barnyard millet (Echinochloa esculenta), finger millet (Eleusine coracana), green gram (Vigna radiata) and seeds comprising flax (Linum usitatissimum), sunflower (Helianthus annuus) and pumpkin (Cucurbita pepo), were subjected to systematic processing. Initial cleaning involved manual sorting to remove foreign matter, stones and damaged grains, followed by thorough washing with potable water until the rinse water remained clear. The cleaned materials were soaked in distilled water at a 1:3 (w/v) ratio for 12 hours at ambient temperature to facilitate hydration and improve subsequent processing efficiency.
       
Following soaking, the hydrated grains and legumes were drained and dried. After drying, materials were ground using a hammer mill fitted with a 100-mesh screen to achieve a uniform particle size distribution, following standard millet processing protocols (Pawase et al., 2019). The resulting flours were sieved through an 80-mesh sieve to ensure particle size consistency and remove any coarse fragments. Seeds were processed separately through dry roasting before grinding to enhance the flavor profile and reduce anti-nutritional factors. Three formulations (S1, S2, S3) were developed based on preliminary trials evaluating binding properties, moisture retention, texture and fluffiness, with ingredient proportions determined from nutritional targets established through a literature review. Formulation S1 represented a balanced composition with 22% barnyard millet, 18% finger millet, 18% green gram, 8% seed mix, 22% milk powder, 8% cocoa powder, 2% baking soda and 2% xanthan gum. Formulation S2 featured elevated millet content (30% barnyard millet, 25% finger millet) with reduced milk powder (12%), while S3 employed moderate enrichment levels as detailed in Table 1.


       
The dry blending process followed a sequential mixing protocol where millet flours were combined first, followed by gradual incorporation of legume flour, processed seed mix and functional ingredients, including milk powder, cocoa powder, baking soda and xanthan gum. Uniform blending was achieved through manual mixing for approximately 20-30 minutes, using thorough hand-stirring techniques to ensure complete distribution of all ingredients. The prepared multi-millet pancake premix samples were packaged in 25-micron aluminum laminate pouches under controlled atmospheric conditions and stored at ambient temperature (25±2°C) with relative humidity below 65% for immediate analysis (Fig 1).


 
Preparation of pancakes
 
Premix (100 g) was reconstituted with water (95 ml) through vigorous whisking for 2-3 minutes. Batter was distributed onto preheated non-stick surface and cooked at 180°C for approximately 1.5 minutes per side until golden brown (Fig 2).


 
Sensory evaluation
 
Consumer acceptance was evaluated by 15 untrained panelists at Dr. D.Y. Patil College of Ayurveda and Research Centre. Pancakes were prepared from 5 g premix with 25ml water, cooked until golden brown and served warm. Panelists assessed appearance, color, aroma, texture, taste, aftertaste and overall acceptability using standardized 9-point hedonic scale ranging from 9 (‘Like extremely’) to 1 (‘Dislike extremely’). Mean scores with standard deviations were calculated and statistically analyzed.
 
Proximate analysis
 
All proximate analyses were conducted at Kulkarni Laboratories (NABL-accredited) following standard methods. Moisture content was determined using gravimetric method (FSSAI 03.006:2023) at 105°C until constant weight. Total ash was measured following FSSAI 03.011:2023 at 550°C for 4-6 hours. Fat content was analyzed using Soxhlet extraction with petroleum ether. Protein content was determined using Kjeldahl method (IS 7219). Carbohydrates were calculated by difference: 100 - (Protein% + Fat% + Ash% + Moisture%) (AOAC, 2005).Total sugar was determined using Lane-Eynon method. Sodium content was analyzed using flame photometry at 589nm wavelength.
 
Fatty acid profile analysis
 
Fatty acid analysis was performed according to AOAC Official Method 996.06 (AOAC, 2000). Total lipids were extracted using modified Folch method with chloroform: methanol (2:1, v/v). Fatty acid methyl esters were prepared by transesterification using boron trifluoride-methanol reagent at 100°C for 30 minutes.
 
Cholesterol analysis
 
Cholesterol content was determined using AOAC Official Method 994.10 involving saponification with ethanolic potassium hydroxide, followed by petroleum ether extraction and gas chromatography quantification.
 
Crude fiber determination
 
Crude fiber was analyzed by sequential digestion with dilute sulfuric acid (1.25%) and sodium hydroxide (1.25%) solutions. The insoluble residue was filtered, dried, weighed and ashed to determine crude fiber content gravimetrically.
 
Antioxidant activity
 
DPPH radical scavenging activity was evaluated using Mensor et al., (2001) method. Sample solutions (0.5mL) were mixed with 4.5 mL of 0.002% DPPH in alcohol. Following 30-minute incubation in darkness at room temperature, absorbance was measured at 517 nm.
 
Shelf life
 
Multigrain premix packaged in 25-micron aluminum laminate pouches underwent accelerated shelf-life testing in Environmental Chamber (Ocean Life Science Corp., Model OLSC-116E) at 40±2°C and 75±5% relative humidity.
 
Statistical analysis
 
Descriptive statistical analysis evaluated sensory characteristics. Mean values and standard deviations were calculated for each sensory parameter.

Optimization of multi-millet premix
 
Three distinct formulations (MMM S1, S2 and S3) were systematically developed with varying ingredient proportions to evaluate their influence on product quality and consumer acceptance. Following a comprehensive sensory evaluation, the S1 formulation demonstrated superior performance and was selected as the optimal combination. The finalized S1 formulation consisted of barnyard millet (Echinochloa esculenta) 25%, finger millet (Eleusine coracana) 20%, green gram (Vigna radiata) 15%, seed mixture comprising flax seeds (Linum usitatissimum), sunflower seeds (Helianthus annuus) and pumpkin seeds (Cucurbita pepo) 10%, milk powder 20%, cocoa powder (Theobroma cacao) 5%, sodium bicarbonate 2% and xanthan gum 3%. The optimized S1 formulation was subsequently analyzed for physicochemical properties and nutritional composition.
       
The formulation success stemmed from strategic ingredient balancing. The 45% combined millet content represented a critical balance point. Previous research has established that millet incorporation beyond 50% in composite flour products often compromises sensory acceptability due to the accumulation of phenolic compounds that impart astringency (Saleh et al., 2013). Green gram incorporation at 15% proved strategically important for protein enhancement. Pulse addition exceeding 20% in cereal-based products increases batter viscosity and prolongs cooking time due to modified starch-protein interactions and altered water absorption properties (Bresciani et al., 2022). The 10% oilseed mixture served nutritional enhancement and functional improvement. This proportion falls within the range reported as optimal for omega-3 enrichment (Kajla et al., 2015), particularly á-linolenic acid from flax seeds. Overall, S1 formulation achieved the essential balance between nutritional enhancement and organoleptic acceptability that determines consumer adoption of functional foods (Bigliardi and Galati, 2013).
 
Sensory evaluation
 
Sensory characteristics of pancakes from three multi-millet premix formulations were evaluated using 9-point hedonic scale (Table 2). All formulations demonstrated high consumer acceptability with mean scores exceeding 8.0 across all attributes (Fig 3,4). Sample S1 exhibited superior sensory performance, achieving highest scores for taste/flavor (9.0±0.64), color (9.07±0.64), texture/mouthfeel (8.87±0.62) and overall acceptability (8.87±0.46). Based on comprehensive sensory assessment, Sample S1 was identified as optimal formulation with superior organoleptic properties and highest consumer preference.







Proximate composition analysis
 
The proximate composition analysis of the food sample revealed significant nutritional characteristics (Table 3). The moisture content was determined to be 2.32%, indicating a relatively dry product with good storage stability. This low moisture level is consistent with processed food products designed for extended shelf life and reduced risk of microbial growth. The total ash content of 3.24% represents the mineral content of the sample, it falls within the typical range for processed food products, indicating moderate mineral density. The relatively low ash content suggests that the product is not heavily fortified with mineral supplements.


       
The total carbohydrate content of 78.05% indicates that this product is predominantly carbohydrate-based, characteristic of cereal or grain-derived foods. This high carbohydrate percentage suggests the product could serve as a significant energy source in dietary applications. The sugar content analysis revealed 6.35% total sugar as sucrose, indicating moderate sweetness levels that may enhance palatability without excessive sugar loading. Protein content (13.04%) represented a substantial enhancement over conventional wheat-based pancake mixes (typically 5-7%), derived from synergistic contributions of barnyard millet (10.5%), finger millet (7-8%), green gram (24%), milk powder (26%) and oilseeds (18-25%). The enhanced protein content aligns with findings from similar millet-based composite mixes reported in the literature (Baruah, 2024). This multi-source protein approach provides improved amino acid balance through complementarity, where green gram supplies lysine (6.8-7.2 g/100 g protein) deficient in cereals, while millets contribute sulfur-containing amino acids lacking in legumes (Shukla and Srivastava, 2014).
 
Fat content and fatty acid profile
 
The total fat content (3.35%) indicates a low-fat formulation with health-promoting lipid composition (Table 3): monounsaturated fatty acids 1.28% (38% of total fat), polyunsaturated fatty acids 0.96% (29%), saturated fatty acids 0.72% (21%) and trans fatty acids <0.1% (undetectable). This yields an unsaturated: saturated ratio of 3.1:1 and a PUFA:SFA ratio of 1.33:1, substantially exceeding cardiovascular disease prevention recommendations. The predominance of unsaturated fats stems from the strategic oilseed blend, with flax seeds providing α-linolenic acid (estimated at 0.15-0.25% ALA), which is rare in cereal-based foods (Goyal et al., 2014). The resulting omega-6:omega-3 ratio approximates 3.2:1, approaching the recommended 1-4:1 for optimal health outcomes, whereas Western diets typically exceed 10:1 (Simopoulos, 2016).
       
The absence of detectable trans fats represents a significant nutritional advantage, as each 2% energy increase from trans-fat is associated with 23% increased coronary heart disease risk (Mozaffarian et al., 2010). The strategic inclusion of oilseeds not only enriches the fatty acid profile but also contributes to the overall functional properties of the premix, enhancing texture and mouthfeel while providing essential fatty acids that support cardiovascular health and reduce inflammation.
 
Energy content
 
The calculated energy value of 394.5 kcal per 100 g indicates high-energy-density product, primarily from substantial carbohydrate content. The high energy density makes this premix particularly relevant for addressing energy-protein malnutrition in vulnerable populations. From nutritional security perspective, energy-dense millet-based foods provide sustained energy through complex carbohydrates while delivering essential micronutrients often deficient in energy-dense processed foods.
 
Fiber content
 
Crude fiber content of 2.24% represents moderate dietary fiber contribution, consistent with processed millet-based products. While not exceptionally high, this fiber level provides meaningful health benefits when contextualized within total dietary intake patterns. A 50 g serving would contribute approximately 1.12 g (4-5% of daily 25-30 g requirements), complementing fiber from other dietary sources.
 
Cholesterol and sodium analysis
 
Cholesterol content was below detectable limits (<5 mg per 100 g), indicating suitability for cholesterol-restricted diets. However, sodium content of 358 mg per 100 g is relatively high and should be considered in context of daily sodium intake recommendations, particularly for individuals with hypertension or cardiovascular concerns.
 
Antioxidant activity
 
Antioxidant activity analysis (1.85 PPM) indicates presence of bioactive compounds at moderate levels. Recent reports indicate that millets contain significant  antimicrobial, anti-inflammatory, antiviral and anticancer properties (Khan et al., 2025). Total phenolic content in minor millets ranges from 53.28 to 110.42 mg GAE/g with corresponding antioxidant activities (Jenipher et al., 2024).

Shelf Stability and commercial viability
 
Accelerated shelf-life testing at 40±2°C and 75±5% relative humidity revealed projected shelf life of 6 months when stored in cool and dry conditions (Table 3). Quality parameters including moisture content, water activity and microbial count remained within acceptable limits throughout testing. The 6-month shelf life is commercially viable for distribution, retail and consumer use while ensuring product safety and quality maintenance.
 
Implications for food security
 
Millets are recognized for their climate resilience, thriving in arid and semi-arid conditions, this agricultural advantage, combined with their superior nutritional profile, positions millets as crucial for achieving Sustainable Development Goals, particularly SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being) and SDG 12 (Responsible Consumption and Production) (Kumar et al., 2024). Urbanization has driven a dietary transition toward high-energy, nutrient-poor convenience foods (Agregán  et al., 2023). Products like this premix offer a health-promoting alternative.
 
Limitations
 
Several limitations warrant acknowledgment. The study did not quantify specific bioactive compounds. Also, glycemic index is required for empirical determination through clinical trials. This, long-term consumer acceptance studies across diverse demographic groups would strengthen market viability assessments.

The ready-to-cook pancake premix, formulated from millets, pulses and oilseeds, constitutes a convenient and nutritious enhancement for daily diets. Characterized by high protein content and supplemented with PUFAs from oilseeds, it presents a healthier pancake option. This product facilitates maintenance of balanced diet and assists in addressing lifestyle-related health issues, including obesity. Furthermore, its antioxidant properties and promotion of healthy gut microbiota contribute significantly to overall health, enabling improved dietary habits with retained palatability and convenience.

The authors express their heartfelt gratitude to the faculty and staff of the Department of Swasthavritta, Dr. D. Y. Patil College of Ayurved and Research Centre, Pune, for their continuous support, guidance and encouragement throughout this study. The authors also extend their sincere thanks to the laboratory staff for their assistance and cooperation during the evaluation procedures. The authors declare that no external funding was received for the conduct of this research.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
 
Informed consent
 
No animal procedures and experiments were done.

The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.