Development and quality evaluation of a finger millet (Eleusine coracana (L.) Gaertn.) flour incorporated set yoghurt.

This article focuses on the development and evaluation of a set yoghurt incorporated with finger millet flour to enhance its nutritional and therapeutic properties. Among yoghurts formulated with 1% to 10% finger millet flour, the 7% incorporation was identified as the most preferable based on physicochemical, microbiological, and sensory analyses, complying with the Sri Lanka Standard (SLS) specifications for yoghurts. The 7% finger millet flour yoghurt showed increased dietary fiber, total phenolic and flavonoid contents, and enhanced antioxidant activities without compromising sensory qualities, and was suitable for lacto-vegetarians due to the absence of gelatine. Shelf life assessment indicated that this yoghurt could be stored satisfactorily for four weeks at 4 °C, offering a ready-to-eat functional food option that delivers the inherent health benefits of finger millet while meeting consumer demand for diversified yoghurt products.