Background: Eleusine indica (Paragis) is an underutilized medicinal grass widely distributed in tropical regions and traditionally recognized for its bioactive phytochemical constituents. Despite its reported therapeutic potential, its application in food product development remains limited. This study aimed to develop Paragis-enriched Filipino traditional puto (steamed cake) and evaluate its phytochemical profile, proximate composition, mineral content and sensory acceptability to determine its potential as a functional food. 
 
Methods: Qualitative phytochemical screening of Paragis extract was conducted using standard chemical tests to detect alkaloids, saponins, tannins, flavonoids and steroidal compounds. Four formulations were prepared, including a control (T0: plain puto without Paragis) and three Paragis-enriched variants: plain (T1), salted egg (T2) and leche flan (T3). Proximate composition and mineral content were analyzed using standard AOAC methods, including gravimetric analysis for moisture and ash, Kjeldahl method for crude protein, Soxhlet extraction for crude fat and dry ashing with ICP and AAS for mineral determination. Sensory evaluation was performed using a 9-point hedonic scale. Data were expressed as mean &plusmn; standard deviation (SD) and statistical differences were determined using one-way ANOVA followed by Tukey&rsquo;s HSD test at p&lt;0.05 using IBM SPSS Statistics (Version 25). 
 
Result: Phytochemical screening confirmed the presence of alkaloids, saponins, condensed tannins and cardiac glycosides, while leucoanthocyanins and unsaturated steroids were not detected. Proximate analysis showed moisture content ranging from 43.9 to 49.0 g/100 g, ash from 1.0 to 1.2 g/100 g, crude protein from 4.5 to 4.8 g/100 g and crude fat from 3.2 to 6.3 g/100 g across formulations. Mineral content varied significantly (p&lt;0.05), with calcium (15.0-26.5 mg/100 g), magnesium (7.0-12.1 mg/100 g), iron (2.0-2.36 mg/100 g), zinc (0.24-0.56 mg/100 g), sodium (39.5-67.6 mg/100 g) and potassium (45.0-73.8 mg/100 g). Sensory evaluation indicated that all formulations were acceptable (7.40-8.40), with the leche flan variant (T3) receiving the highest ratings in all attributes. Significant differences (p&lt;0.05) were observed among treatments for both nutritional and sensory parameters.

Development and Nutritional Evaluation of Paragis (Eleusine indica) Enriched Filipino Traditional Puto (Steamed Cake): Phytochemical and Proximate Composition