Development of Ragi Hot Chocolate

Abstract

This study focuses on developing a nutritious and indulgent chocolate food product using ragi (finger millet) as a key ingredient. Recognizing the challenges faced by individuals with gluten intolerance, the aim is to create a gluten-free alternative that seamlessly blends taste and health benefits. The chocolate food product is formulated with a unique combination of ragi and other wholesome ingredients to strike a perfect balance bet\veen palatability and nutritional value. The goal is to cater to consumers who seek convenient yet healthy snack options. This paper deals with the development, sensory evaluation, nutrient Proximate analysis like Moisture Content, Ph, Solubility and Wettability ofRagi hot chocolate. The finger millet (Ragi) is picked to develop calcium rich products as they are rich in calcium and ecologically sustainable while being abundantly climate resilient. The study underscores the potential of ragi as a gluten-free and nutritionally rich alternative, aligning with the demand for convenient, flavourful, and health-conscious snack choices in the contemporaty food market.