Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual’s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/ Kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.

Millets are good source of nutrients such as fiber, minerals and b-complex vitamins and their regular consumption helps in reducing non communicable diseases. Hence, millets were used in the preparation of diabetic mix and a study was conducted to evaluate the shelf life of millet based diabetic mix.  Parameters such as moisture, free fatty acid, peroxide value and microbial load were assessed for a period of 90 days. Significant increase in moisture, free fatty acid and peroxide value was observed at different storage period, however free fatty acid and peroxide values were in the acceptable range. Bacterial count throughout the storage period was within the safe level, whereas presence of mold and E-coli was not detected during storage period. Above findings revealed that the developed diabetic mix can be stored up to 90 days.

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