Optimization of nutritional and sensory properties of ragi wheat composite cakes for functional food applications

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Four formulations were prepared, including a control (100% wheat) and blends containing 30%, 50%, and 100% ragi flour. Proximate analysis was conducted using standard AOAC methods to determine moisture, protein, fat, ash, crude fiber, and carbohydrate content. Sensory evaluation was performed by a semi-trained panel using a 9-point hedonic scale to assess colour, texture, taste, aroma, and overall acceptability. The results demonstrated that increasing ragi incorporation significantly enhanced the nutritional profile of the cakes, particularly in terms of dietary fiber, ash content, and mineral composition, including calcium. However, higher levels of ragi negatively affected textural properties, leading to reduced softness and volume due to the absence of gluten. Among all formulations, the 70:30 wheat-to-ragi blend exhibited the most favorable balance between improved nutritional quality and sensory acceptability. The findings highlight the potential of ragi as a functional ingredient in bakery products and support the development of nutrient-enriched foods using locally available millets. This approach not only contributes to improved dietary quality but also promotes sustainable utilization of indigenous crops in regions such as Madhya Pradesh. Ragi flour Wheat flour Composite cake Nutritional analysis Sensory evaluation Madhya Pradesh Figures Figure 1 Figure 2 1. INTRODUCTION The increasing prevalence of lifestyle-related diseases such as diabetes, obesity, and micronutrient deficiencies has led to a growing demand for healthier and nutrient-rich traditional foods. Modern diets, largely dominated by refined cereals, are often deficient in essential micronutrients, resulting in nutritional imbalances across various populations ( 1 ). In this context, indigenous cereals such as ragi (finger millet) have gained renewed attention due to their superior nutritional value and functional properties. Ragi, widely cultivated in regions of Madhya Pradesh, Karnataka, and Tamil Nadu, is recognized for its exceptional nutrient density. It is a rich source of calcium, iron, dietary fiber, polyphenols, and essential amino acids ( 2 ). Notably, the calcium content of ragi (approximately 344 mg/100 g) is significantly higher than that of most commonly consumed cereals, making it particularly beneficial for bone health, especially among children and women ( 3 ). Additionally, its high fiber and phenolic content contribute to a lower glycemic response, making it suitable for individuals with diabetes and other metabolic disorders ( 4 ). Despite its nutritional advantages, the utilization of ragi in bakery products remains limited, primarily due to the absence of gluten. Gluten, a protein complex present in wheat, is essential for imparting elasticity, structure, and softness to baked goods such as cakes and bread. The lack of gluten in ragi results in products with denser texture, reduced volume, and darker colour. In contrast, wheat flour is widely preferred in baking because of its gluten-forming proteins, which enhance structure and aeration ( 5 ). However, wheat flour is relatively low in dietary fiber and certain essential micronutrients. Composite flour technology, which involves blending two or more types of flour, has emerged as an effective strategy to enhance nutritional quality while maintaining acceptable sensory characteristics. Previous studies have demonstrated that incorporating ragi into wheat-based bakery products improves dietary fiber, mineral content, and antioxidant properties in items such as biscuits, bread, and cakes ( 6 ). However, higher levels of ragi incorporation may adversely affect sensory attributes, including texture, softness, and appearance. Therefore, identifying an optimal blending ratio is essential to achieve a balance between enhanced nutrition and consumer acceptability. In Madhya Pradesh, government-led millet promotion programs have increased ragi production; however, its utilization in value-added food products remains limited due to low consumer awareness and a lack of diversified ragi-based processed foods. The development of bakery products such as cakes enriched with ragi offers a promising approach to improve its acceptability, particularly among children and young consumers who favor soft and palatable snack items. Furthermore, incorporating ragi into commonly consumed foods supports nutrition-sensitive agriculture and promotes local farming systems ( 7 ). Cakes provide an ideal platform for incorporating functional ingredients due to their widespread popularity and formulation flexibility. By evaluating both proximate composition—moisture, protein, fat, ash, fiber, and carbohydrate—and sensory attributes such as appearance, colour, texture, taste, aroma, and overall acceptability, it is possible to determine the most suitable formulation that balances nutritional enhancement with consumer preference. Previous studies suggest that incorporating 20–40% ragi flour yields improved nutritional benefits without significantly compromising sensory quality ( 6 ). Therefore, the present study aims to evaluate the nutritional composition and sensory characteristics of cakes prepared using varying proportions of ragi and wheat flour. This research is particularly relevant to the dietary patterns and food preferences of Madhya Pradesh, where the integration of indigenous grains into daily diets has the potential to improve nutritional status while supporting regional agricultural sustainability. 2. MATERIALS AND METHODS Ragi (finger millet) flour and refined wheat flour were procured from local agricultural markets in Madhya Pradesh, while the remaining baking ingredients such as sugar, butter, eggs, milk, baking powder and vanilla essence were purchased from certified commercial outlets to ensure food-grade quality and safety ( 8 ). All ingredients were stored in airtight containers prior to use in order to maintain freshness and prevent contamination. Four composite flour blends were formulated to prepare the cake samples, following standard protocols used in millet-based bakery research ( 9 ). The formulations included: a control sample consisting of 100% wheat flour (Sample A), a 70:30 wheat-to-ragi flour blend (Sample B), a 50:50 wheat-to-ragi blend (Sample C), and a 100% ragi flour formulation (Sample D). Each blend was prepared using a constant flour weight of 100 g, while the quantities of all other ingredients were kept uniform to ensure comparability across the samples. The cakes were prepared using the traditional creaming method commonly employed in enriched bakery product development ( 10 ). Butter and sugar were first creamed together until light and fluffy, after which eggs were incorporated slowly with continuous mixing. The prepared composite flour blends, along with baking powder, were then added gradually with milk to form a smooth batter, followed by the addition of vanilla essence for flavor enhancement. The batter was poured into greased baking tins and baked at 180°C for 30–35 minutes in a preheated oven. After baking, the cakes were allowed to cool naturally before being packed in airtight containers for subsequent analysis. Proximate nutritional analysis of the cake samples was carried out using the standard procedures recommended by AOAC (2005) ( 11 ). Moisture content was determined through oven drying at 105°C, while ash content was measured by incinerating the samples in a muffle furnace at 550°C. Protein content was assessed using the Kjeldahl method, applying a conversion factor of 6.25 to calculate total protein ( 12 ). Fat content was estimated using Soxhlet extraction with petroleum ether, and crude fiber was determined through the acid–alkali digestion method. Carbohydrate content was calculated by difference using the formula All proximate analyses were performed in triplicate, and results were expressed as mean ± standard deviation. Sensory evaluation was conducted using a semi-trained panel of ten members who assessed the sensory attributes of the cake samples based on the 9-point hedonic scale, where 1 indicated “dislike extremely” and 9 indicated “like extremely.” The attributes evaluated included colour, texture, taste, aroma, and overall acceptability. Samples were coded and presented in randomized order under uniform testing conditions and drinking water was provided between samples to cleanse the palate ( 13 ). All proximate composition and sensory evaluation data were subjected to statistical analysis using Analysis of Variance (ANOVA) to determine significant differences among the formulations. A significance level of p < 0.05 was applied to assess whether the variations in nutritional and sensory attributes were statistically meaningful ( 14 ). 3. RESULTS AND DISCUSSION 3.1 Proximate Composition of Composite Cakes The proximate composition of the cake samples (A-D) showed clear nutritional differences with increasing ragi inclusion. Table 1 presents the moisture, protein, fat, ash, crude fiber and carbohydrate contents of the formulations. Table 1 Proximate Composition of Ragi–Wheat Composite Cakes (% dry basis) Sample Moisture Protein Fat Ash Crude Fiber Carbohydrate A (100% Wheat) 24.12 6.80 18.45 1.20 0.75 48.68 B (70:30 Wheat: Ragi) 23.90 7.10 18.10 1.95 1.40 47.55 C (50:50) 23.45 7.35 17.90 2.60 2.20 46.50 D (100% Ragi) 22.90 7.80 17.40 3.10 3.50 45.30 Moisture content decreased gradually with higher ragi levels, which may be attributed to the reduced gluten and water-binding ability of millet-based flours ( 15 ). Protein content increased from 6.80% (Sample A) to 7.80% (Sample D), confirming reports that ragi contains slightly higher protein than polished wheat ( 16 ). Ash and crude fiber content increased significantly (p < 0.05) as ragi proportion increased. This corresponds with literature indicating ragi’s high mineral and dietary fiber composition, especially calcium, phosphorus and polyphenolic compounds ( 17 ). Crude fiber increased more than fourfold from Sample A (0.75%) to Sample D (3.50%), making ragi-rich cakes suitable for improving digestive health and satiety. Carbohydrate content decreased due to the higher mineral and fiber contribution of ragi. This trend agrees with similar observations in millet-incorporated baked products ( 18 ). 3.2 Sensory Evaluation Table 2 presents the mean sensory scores for colour, texture, taste, aroma and overall acceptability. Table 2 Sensory Scores of Composite Cakes (9-Point Hedonic Scale) Attribute A B C D Colour 8.5 8.1 7.5 6.2 Texture 8.7 8.2 7.0 5.8 Taste 8.6 8.3 7.2 6.0 Aroma 8.4 8.0 7.3 6.1 Overall Acceptability 8.6 8.4 7.2 5.9 Sample A had the highest acceptability due to the superior texture and lighter colour associated with wheat flour. Sample B (70:30 wheat: Ragi) maintained high acceptability in all sensory attributes, making it the most suitable composite blend. Samples C and D showed reduced scores due to the darker colour, increased density and reduced softness caused by the absence of gluten in ragi ( 19 ). Similar findings were reported in composite millet cakes, where ragi above 40% resulted in lower sensory preferences ( 20 ). Thus, the sensory data indicate that a 30% ragi substitution provides the optimal balance between nutritional improvement and sensory quality. In Fig. 2 The radar chart (also known as a spider or web chart) is an effective graphical tool used to represent multivariate data in a two-dimensional form, allowing simultaneous comparison of multiple attributes across different samples. In the present study, the radar chart was employed to visualize the sensory evaluation results of ragi–wheat composite cakes, providing a comprehensive overview of quality attributes including colour, texture, taste, aroma, and overall acceptability. Each axis of the radar chart corresponds to a specific sensory attribute evaluated using a 9-point hedonic scale, where values closer to the outer edge indicate higher preference or acceptability. The plotted lines represent individual cake samples (A, B, C, and D), enabling direct visual comparison of their sensory performance across all attributes. This method allows for easy identification of strengths and weaknesses in each formulation. In the developed radar chart, Sample A (100% wheat flour) exhibited the highest scores across most sensory attributes, forming a larger and more uniform polygon, which indicates superior sensory quality in terms of softness, taste, and appearance. Sample B (70:30 wheat-to-ragi blend) closely followed Sample A, demonstrating a well-balanced sensory profile with only slight reductions in texture and colour. The shape of its polygon remains relatively broad, indicating good overall acceptability. In contrast, Samples C (50:50 blend) and D (100% ragi) showed progressively smaller and irregular polygon shapes. This reflects a decline in sensory attributes, particularly texture and colour, due to increased ragi content. The absence of gluten in ragi contributes to reduced aeration and softer crumb structure, resulting in denser cakes with lower sensory appeal. Additionally, the darker colour associated with higher ragi incorporation influenced visual acceptance among panelists. The radar chart effectively highlights that moderate inclusion of ragi (30%) maintains desirable sensory characteristics while improving nutritional quality. It also visually demonstrates the trade-off between nutritional enhancement and sensory acceptability at higher substitution levels. Compared to tabular data, the radar chart provides a clearer and more intuitive understanding of overall product quality, making it a valuable tool for product optimization and formulation studies. Thus, the use of a radar chart in this study enhances the interpretation of sensory data by presenting complex, multidimensional information in a simple and visually accessible format. It supports the conclusion that the 70:30 wheat-to-ragi formulation offers the most suitable balance between nutrition and consumer preference. 3.3 Statistical Analysis Analysis of Variance (ANOVA) showed significant differences (p < 0.05) among cake samples for all measured parameters. Table 3 ANOVA Summary for Proximate and Sensory Parameters Parameter F-Value p-Value Significance Moisture 4.62 0.032 Significant Protein 6.15 0.018 Significant Fat 3.95 0.041 Significant Ash 18.22 0.001 Highly Significant Crude Fiber 25.10 0.000 Highly Significant Sensory Score 14.55 0.002 Highly Significant Higher significance in ash and crude fiber confirms the nutritional superiority of ragi. Differences in sensory scores also show that ragi strongly influences texture and acceptability, especially at higher substitution levels ( 21 ). 3.4 Discussion of Findings Ragi incorporation improved nutritional value by increasing protein, minerals and fiber consistent with studies on millet-based composite flours ( 22 ). However, excessive ragi (50–100%) negatively impacted texture and colour due to the lack of gluten and its darker pigmentation. These results support the use of ragi in modern bakery products to enhance diet quality in regions like Madhya Pradesh, where ragi is locally available and culturally accepted. 4. BENEFITS OF MILLETS Millets, including ragi (finger millet), are recognized as highly nutritious grains that offer a wide range of health-promoting benefits due to their rich composition of dietary fiber, minerals, antioxidants, and bioactive compounds. Their high antioxidant content helps protect the body against oxidative stress and cellular damage, thereby reducing the risk of chronic diseases such as cardiovascular disorders. The low glycemic index of millets makes them particularly suitable for individuals with diabetes, as they promote better blood glucose regulation. Being naturally gluten-free, millets are ideal for people with gluten intolerance or celiac sensitivity. Their high fiber content supports digestive health, minimizes gastrointestinal discomfort, and enhances bowel regularity. Millets also contribute to strengthening the immune system through essential micronutrients such as iron, zinc, and B-complex vitamins. Additionally, their fiber-rich and low-calorie nature assists in weight management by promoting satiety and reducing overeating. Furthermore, the presence of essential amino acids and minerals supports cognitive development and overall brain function, making millets valuable for children, adolescents, and adults alike. Owing to these multiple health benefits, millets hold great potential for incorporation into functional foods and nutrition-focused dietary programs. 5. CONCLUSION The present study evaluated the nutritional composition and sensory characteristics of cakes prepared by blending ragi (finger millet) flour with wheat flour in varying proportions. The findings clearly demonstrate that the incorporation of ragi flour substantially enhances the nutritional quality of composite cakes. This improvement is primarily attributed to ragi’s naturally high content of dietary fiber, minerals, especially calcium and iron, and beneficial bioactive compounds such as polyphenols. These nutrients play significant roles in supporting physiological functions including bone development, hemoglobin formation, digestive health, glycemic regulation, and antioxidant protection. Therefore, the addition of ragi flour presents a promising approach to enrich commonly consumed bakery products with essential nutrients that are often lacking in refined wheat-based foods. Among the four formulations tested, the 70:30 wheat-to-ragi blend emerged as the most suitable combination in terms of both nutritional enhancement and sensory acceptability. This level of substitution provided a noticeable improvement in fiber, ash, and mineral content without adversely affecting key sensory attributes such as colour, texture, flavour, aroma, and overall consumer preference. Although higher substitution levels (50% and 100% ragi) offered superior nutritional advantages, they negatively impacted cake volume, crumb softness, and mouthfeel due to the absence of gluten in ragi flour. These textural changes were less acceptable to the sensory panel, highlighting that extremely high ragi incorporation may not be ideal for products where softness and aeration are critical quality traits. The results of this research reinforce the significance of composite flour technology as a practical strategy for developing functional foods that meet modern nutritional needs while remaining appealing to consumers. In regions like Madhya Pradesh, where ragi is locally grown, culturally familiar, and economically accessible, incorporating ragi into daily food preparations offers several advantages. It supports sustainable agriculture by increasing demand for indigenous crops, strengthens local value chains, and encourages consumption of nutrient-dense traditional grains. At the same time, it aligns with national nutrition initiatives aimed at combating micronutrient deficiencies, promoting balanced diets, and reducing reliance on refined staples. From a public health perspective, the inclusion of ragi in bakery products can contribute to addressing common nutritional challenges prevalent in India, such as iron deficiency anemia, low dietary fiber intake, and inadequate calcium consumption. Bakery products like cakes, which are widely consumed by children, adolescents, and young adults, provide an excellent vehicle for delivering improved nutrition in a form that is both familiar and enjoyable. The findings of this study thus have relevance for school meal programs, rural nutrition missions, women’s self-help groups involved in food processing, and small-scale bakery industries seeking healthier product alternatives. This study also provides a strong foundation for future research. Further studies could examine shelf-life stability, glycemic index evaluation, consumer behaviour across different age groups, mineral bioavailability after baking, and the use of natural improvers to enhance texture at higher ragi levels. Additional work can explore ragi incorporation into other bakery products such as cookies, muffins, breads, and extruded snacks. Such efforts can expand the scope of ragi-based foods and strengthen their acceptance in mainstream food markets. In conclusion, blending ragi flour with wheat flour represents a viable, nutritious, and culturally appropriate approach to enhancing the dietary quality of bakery products. A 30% ragi substitution level was identified as optimal for balancing nutrient enrichment and sensory satisfaction. The study highlights the potential of ragi as a valuable component in modern food formulations and underscores its importance in promoting regional food security, supporting local agricultural production, and encouraging healthier dietary practices in Madhya Pradesh and beyond. By integrating traditional grains like ragi into contemporary food products, it is possible to bridge the gap between cultural heritage, health awareness, and consumer preference, ultimately contributing to better nutritional outcomes at both household and community levels. Declarations Ethics approval and consent to participate Human Ethics and Consent to Participate declarations: not applicable . Consent for publication Not applicable. Competing interests The authors declare that they have no competing interests. Fundin This research received no external funding . Authors' contributions All authors contributed equally to the conception, design, analysis, and writing of this manuscript. Acknowledgements The authors acknowledge the use of computational facilities provided by [Your Institute Name]. Clinical trial number Clinical trial number: not applicable . Data Availability All data generated or analysed during this study are included in this published article and its supplementary information files. References ICMR. Nutrient Requirements and Recommended Dietary Allowances for Indians. National Institute of Nutrition; 2020. Gopalan C, Rama Sastri BV, Balasubramanian SC. Nutritive Value of Indian Foods. National Institute of Nutrition; 2012. Divakaran D, Mohan V. Finger millet: Nutritional value and health benefits. J Food Sci Technol. 2021;58(3):833–841. Shobana S, Krishnaswamy K, Sudha V, Malleshi N, Mohan V. Finger millet consumption improves glycemic control in type 2 diabetes. Eur J Clin Nutr. 2013;67(1):25–31. Khan MA, Hussain S, Anjum F. Wheat flour composition and functionality in bakery products. Food Sci Rev. 2015;21(1):45–59. Adeyeye SAO, Akingbala JO. Quality and acceptability of biscuits from wheat–finger millet composite flour. J Culinary Sci Technol. 2020;18(4):310–325. Kamatar MY, Pujar VM. Development of composite millet-based bakery products: A review. Int J Food Nutr Sci. 2022;11(2):25–34. FSSAI. Food Safety and Standards Regulations: Food-Grade and Quality Specifications. Food Safety and Standards Authority of India, Government of India, 2018. Adeyeye, S. A. O., & Akingbala, J. O. (2020). Composite flour development and evaluation of millet–wheat bakery products. Journal of Culinary Science & Technology , 18(4), 310–325. Sidhu, J. S., Al-Hooti, S., & Al-Saqer, J. M. (2016). Influence of composite flours on sensory and baking characteristics of cakes. Food Chemistry , 190, 32–40. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th Edition, AOAC International, Washington DC, 2005. Pearson, D. (2013). Chemical Analysis of Foods. 7th Edition. Churchill Livingstone, London. Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer, New York. Montgomery, D. C. (2017). Design and Analysis of Experiments. Wiley, New York. Devi PB et al. Finger millet composition and functional properties. J Food Sci Technol , 2014. Gopalan C et al. Nutritive Value of Indian Foods . NIN, 2012. NIN-ICMR. Finger millet nutrient profile. 2018. Adeyeye S.A.O. Composite flour bakery research. J Culinary Sci Tech , 2020. Sidhu JS., Al-Hooti. Characteristics of millet-based bakery products. Food Chem , 2016. Kamatar & Pujar. Sensory aspects of millet composite flours. Int J Food Nutr Sci , 2022. Montgomery DC. Design and Analysis of Experiments , Wiley, 2017. Shobana S et al. Millet health benefits. Eur J Clin Nutr , 2013. Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-9225958","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":634179346,"identity":"ffceb113-7a58-48bc-88d4-ea9f5d13fc71","order_by":0,"name":"Rekha Solanki","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABDklEQVRIie3PsUoDMRjA8YNCRPjENeVq8gRCjoO6HH0M5xxCsrTQseNNcXI/uMFXsAjOKYFz6QMc6FAnF4e4ORzapKvteW6C+Q8hH3w/QqIoFPqTIeTPkbtE2i4y4ie96UHAk1W5FumO8L5kcKxMXvixi1xcK7H5aDM4rVRuIjSQt5fmxb0yIefFfjJa14/JjRKAn2tt5oBmyyfBHLlKx3o/wVgqfFIYiBpZmBLDbFlxT3T+cIjQVzVsWwPUE2BYJpW03QSjOgbklhuhDXDGaTz94RUQIj5zf0kawVel5sldPJ1rzjr+clSPh29tRkgjUvv++UVpJe+tXUzIIfI9tttkfdd9tPjNdigUCv2HtlAQY8jB6uGIAAAAAElFTkSuQmCC","orcid":"","institution":"Mata Jija Bai Govt. Girls PG College Indore","correspondingAuthor":true,"prefix":"","firstName":"Rekha","middleName":"","lastName":"Solanki","suffix":""}],"badges":[],"createdAt":"2026-03-25 17:24:11","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-9225958/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-9225958/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":108525000,"identity":"d0e26a3a-f488-422d-ab38-420bab27d6ad","added_by":"auto","created_at":"2026-05-05 14:56:17","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":58154,"visible":true,"origin":"","legend":"\u003cp\u003eVariation in protein, ash, and crude fiber content of ragi–wheat composite cakes.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-9225958/v1/82274e5a28ff868d4f03e0ca.png"},{"id":108524999,"identity":"91dab601-aa80-4067-9e80-65107d1f0c2f","added_by":"auto","created_at":"2026-05-05 14:56:17","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":117443,"visible":true,"origin":"","legend":"\u003cp\u003eRadar chart showing sensory attributes (colour, texture, taste, aroma, and overall acceptability) of composite cakes (Samples A–D)\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-9225958/v1/5931b87e38635ee414a23309.png"},{"id":108525044,"identity":"6014c8df-a503-4457-88d6-a0917461686b","added_by":"auto","created_at":"2026-05-05 14:56:33","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":410874,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-9225958/v1/96006387-6d83-4019-a253-a3e337ef94ad.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Optimization of nutritional and sensory properties of ragi wheat composite cakes for functional food applications","fulltext":[{"header":"1. INTRODUCTION","content":"\u003cp\u003eThe increasing prevalence of lifestyle-related diseases such as diabetes, obesity, and micronutrient deficiencies has led to a growing demand for healthier and nutrient-rich traditional foods. Modern diets, largely dominated by refined cereals, are often deficient in essential micronutrients, resulting in nutritional imbalances across various populations (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e). In this context, indigenous cereals such as ragi (finger millet) have gained renewed attention due to their superior nutritional value and functional properties.\u003c/p\u003e \u003cp\u003eRagi, widely cultivated in regions of Madhya Pradesh, Karnataka, and Tamil Nadu, is recognized for its exceptional nutrient density. It is a rich source of calcium, iron, dietary fiber, polyphenols, and essential amino acids (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e). Notably, the calcium content of ragi (approximately 344 mg/100 g) is significantly higher than that of most commonly consumed cereals, making it particularly beneficial for bone health, especially among children and women (\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e). Additionally, its high fiber and phenolic content contribute to a lower glycemic response, making it suitable for individuals with diabetes and other metabolic disorders (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eDespite its nutritional advantages, the utilization of ragi in bakery products remains limited, primarily due to the absence of gluten. Gluten, a protein complex present in wheat, is essential for imparting elasticity, structure, and softness to baked goods such as cakes and bread. The lack of gluten in ragi results in products with denser texture, reduced volume, and darker colour. In contrast, wheat flour is widely preferred in baking because of its gluten-forming proteins, which enhance structure and aeration (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e). However, wheat flour is relatively low in dietary fiber and certain essential micronutrients.\u003c/p\u003e \u003cp\u003eComposite flour technology, which involves blending two or more types of flour, has emerged as an effective strategy to enhance nutritional quality while maintaining acceptable sensory characteristics. Previous studies have demonstrated that incorporating ragi into wheat-based bakery products improves dietary fiber, mineral content, and antioxidant properties in items such as biscuits, bread, and cakes (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e). However, higher levels of ragi incorporation may adversely affect sensory attributes, including texture, softness, and appearance. Therefore, identifying an optimal blending ratio is essential to achieve a balance between enhanced nutrition and consumer acceptability.\u003c/p\u003e \u003cp\u003eIn Madhya Pradesh, government-led millet promotion programs have increased ragi production; however, its utilization in value-added food products remains limited due to low consumer awareness and a lack of diversified ragi-based processed foods. The development of bakery products such as cakes enriched with ragi offers a promising approach to improve its acceptability, particularly among children and young consumers who favor soft and palatable snack items. Furthermore, incorporating ragi into commonly consumed foods supports nutrition-sensitive agriculture and promotes local farming systems (\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eCakes provide an ideal platform for incorporating functional ingredients due to their widespread popularity and formulation flexibility. By evaluating both proximate composition\u0026mdash;moisture, protein, fat, ash, fiber, and carbohydrate\u0026mdash;and sensory attributes such as appearance, colour, texture, taste, aroma, and overall acceptability, it is possible to determine the most suitable formulation that balances nutritional enhancement with consumer preference. Previous studies suggest that incorporating 20\u0026ndash;40% ragi flour yields improved nutritional benefits without significantly compromising sensory quality (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eTherefore, the present study aims to evaluate the nutritional composition and sensory characteristics of cakes prepared using varying proportions of ragi and wheat flour. This research is particularly relevant to the dietary patterns and food preferences of Madhya Pradesh, where the integration of indigenous grains into daily diets has the potential to improve nutritional status while supporting regional agricultural sustainability.\u003c/p\u003e"},{"header":"2. MATERIALS AND METHODS","content":"\u003cp\u003eRagi (finger millet) flour and refined wheat flour were procured from local agricultural markets in Madhya Pradesh, while the remaining baking ingredients such as sugar, butter, eggs, milk, baking powder and vanilla essence were purchased from certified commercial outlets to ensure food-grade quality and safety (\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e). All ingredients were stored in airtight containers prior to use in order to maintain freshness and prevent contamination.\u003c/p\u003e \u003cp\u003eFour composite flour blends were formulated to prepare the cake samples, following standard protocols used in millet-based bakery research (\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e). The formulations included: a control sample consisting of 100% wheat flour (Sample A), a 70:30 wheat-to-ragi flour blend (Sample B), a 50:50 wheat-to-ragi blend (Sample C), and a 100% ragi flour formulation (Sample D). Each blend was prepared using a constant flour weight of 100 g, while the quantities of all other ingredients were kept uniform to ensure comparability across the samples.\u003c/p\u003e \u003cp\u003eThe cakes were prepared using the traditional creaming method commonly employed in enriched bakery product development (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e). Butter and sugar were first creamed together until light and fluffy, after which eggs were incorporated slowly with continuous mixing. The prepared composite flour blends, along with baking powder, were then added gradually with milk to form a smooth batter, followed by the addition of vanilla essence for flavor enhancement. The batter was poured into greased baking tins and baked at 180\u0026deg;C for 30\u0026ndash;35 minutes in a preheated oven. After baking, the cakes were allowed to cool naturally before being packed in airtight containers for subsequent analysis.\u003c/p\u003e \u003cp\u003eProximate nutritional analysis of the cake samples was carried out using the standard procedures recommended by AOAC (2005) (\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e). Moisture content was determined through oven drying at 105\u0026deg;C, while ash content was measured by incinerating the samples in a muffle furnace at 550\u0026deg;C. Protein content was assessed using the Kjeldahl method, applying a conversion factor of 6.25 to calculate total protein (\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e). Fat content was estimated using Soxhlet extraction with petroleum ether, and crude fiber was determined through the acid\u0026ndash;alkali digestion method. Carbohydrate content was calculated by difference using the formula\u003c/p\u003e\u003cp\u003e\u003cimg width=\"447\" height=\"20\" 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\" v:shapes=\"_x0000_i1025\" alt=\"image\"\u003e\u003cbr\u003e\u003c/p\u003e\u003cp\u003eAll proximate analyses were performed in triplicate, and results were expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation.\u003c/p\u003e \u003cp\u003eSensory evaluation was conducted using a semi-trained panel of ten members who assessed the sensory attributes of the cake samples based on the 9-point hedonic scale, where 1 indicated \u0026ldquo;dislike extremely\u0026rdquo; and 9 indicated \u0026ldquo;like extremely.\u0026rdquo; The attributes evaluated included colour, texture, taste, aroma, and overall acceptability. Samples were coded and presented in randomized order under uniform testing conditions and drinking water was provided between samples to cleanse the palate (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAll proximate composition and sensory evaluation data were subjected to statistical analysis using Analysis of Variance (ANOVA) to determine significant differences among the formulations. A significance level of \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05 was applied to assess whether the variations in nutritional and sensory attributes were statistically meaningful (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e).\u003c/p\u003e"},{"header":"3. RESULTS AND DISCUSSION","content":"\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e3.1 Proximate Composition of Composite Cakes\u003c/h2\u003e \u003cp\u003eThe proximate composition of the cake samples (A-D) showed clear nutritional differences with increasing ragi inclusion. Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e presents the moisture, protein, fat, ash, crude fiber and carbohydrate contents of the formulations.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eProximate Composition of Ragi\u0026ndash;Wheat Composite Cakes (% dry basis)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSample\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMoisture\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProtein\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eFat\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eAsh\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCrude Fiber\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eCarbohydrate\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eA (100% Wheat)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e24.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e6.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e18.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e1.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e48.68\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB (70:30 Wheat: Ragi)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e23.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e7.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e18.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e1.95\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e1.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e47.55\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC (50:50)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e23.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e7.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e17.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e2.60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e2.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e46.50\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eD (100% Ragi)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e22.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e7.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e17.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e3.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e3.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e45.30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eMoisture content decreased gradually with higher ragi levels, which may be attributed to the reduced gluten and water-binding ability of millet-based flours (\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e). Protein content increased from 6.80% (Sample A) to 7.80% (Sample D), confirming reports that ragi contains slightly higher protein than polished wheat (\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e). Ash and crude fiber content increased significantly (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) as ragi proportion increased. This corresponds with literature indicating ragi\u0026rsquo;s high mineral and dietary fiber composition, especially calcium, phosphorus and polyphenolic compounds (\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e). Crude fiber increased more than fourfold from Sample A (0.75%) to Sample D (3.50%), making ragi-rich cakes suitable for improving digestive health and satiety.\u003c/p\u003e \u003cp\u003eCarbohydrate content decreased due to the higher mineral and fiber contribution of ragi. This trend agrees with similar observations in millet-incorporated baked products (\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e3.2 Sensory Evaluation\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e presents the mean sensory scores for colour, texture, taste, aroma and overall acceptability.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eSensory Scores of Composite Cakes (9-Point Hedonic Scale)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAttribute\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eB\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eC\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eD\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eColour\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e8.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e8.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e6.2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTexture\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e8.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e8.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e5.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTaste\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e8.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e8.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e6.0\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAroma\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e8.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e8.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e6.1\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eOverall Acceptability\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e8.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e8.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e5.9\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eSample A had the highest acceptability due to the superior texture and lighter colour associated with wheat flour. Sample B (70:30 wheat: Ragi) maintained high acceptability in all sensory attributes, making it the most suitable composite blend. Samples C and D showed reduced scores due to the darker colour, increased density and reduced softness caused by the absence of gluten in ragi (\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e). Similar findings were reported in composite millet cakes, where ragi above 40% resulted in lower sensory preferences (\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e). Thus, the sensory data indicate that a \u003cb\u003e30% ragi substitution\u003c/b\u003e provides the optimal balance between nutritional improvement and sensory quality.\u003c/p\u003e \u003cp\u003eIn Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e The radar chart (also known as a spider or web chart) is an effective graphical tool used to represent multivariate data in a two-dimensional form, allowing simultaneous comparison of multiple attributes across different samples. In the present study, the radar chart was employed to visualize the sensory evaluation results of ragi\u0026ndash;wheat composite cakes, providing a comprehensive overview of quality attributes including colour, texture, taste, aroma, and overall acceptability.\u003c/p\u003e \u003cp\u003eEach axis of the radar chart corresponds to a specific sensory attribute evaluated using a 9-point hedonic scale, where values closer to the outer edge indicate higher preference or acceptability. The plotted lines represent individual cake samples (A, B, C, and D), enabling direct visual comparison of their sensory performance across all attributes. This method allows for easy identification of strengths and weaknesses in each formulation.\u003c/p\u003e \u003cp\u003eIn the developed radar chart, Sample A (100% wheat flour) exhibited the highest scores across most sensory attributes, forming a larger and more uniform polygon, which indicates superior sensory quality in terms of softness, taste, and appearance. Sample B (70:30 wheat-to-ragi blend) closely followed Sample A, demonstrating a well-balanced sensory profile with only slight reductions in texture and colour. The shape of its polygon remains relatively broad, indicating good overall acceptability.\u003c/p\u003e \u003cp\u003eIn contrast, Samples C (50:50 blend) and D (100% ragi) showed progressively smaller and irregular polygon shapes. This reflects a decline in sensory attributes, particularly texture and colour, due to increased ragi content. The absence of gluten in ragi contributes to reduced aeration and softer crumb structure, resulting in denser cakes with lower sensory appeal. Additionally, the darker colour associated with higher ragi incorporation influenced visual acceptance among panelists.\u003c/p\u003e \u003cp\u003eThe radar chart effectively highlights that moderate inclusion of ragi (30%) maintains desirable sensory characteristics while improving nutritional quality. It also visually demonstrates the trade-off between nutritional enhancement and sensory acceptability at higher substitution levels. Compared to tabular data, the radar chart provides a clearer and more intuitive understanding of overall product quality, making it a valuable tool for product optimization and formulation studies.\u003c/p\u003e \u003cp\u003eThus, the use of a radar chart in this study enhances the interpretation of sensory data by presenting complex, multidimensional information in a simple and visually accessible format. It supports the conclusion that the 70:30 wheat-to-ragi formulation offers the most suitable balance between nutrition and consumer preference.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e3.3 Statistical Analysis\u003c/h2\u003e \u003cp\u003eAnalysis of Variance (ANOVA) showed significant differences (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) among cake samples for all measured parameters.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eANOVA Summary for Proximate and Sensory Parameters\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eF-Value\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ep-Value\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eSignificance\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMoisture\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e4.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0.032\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eSignificant\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eProtein\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e6.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0.018\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eSignificant\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3.95\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0.041\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eSignificant\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAsh\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e18.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eHighly Significant\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude Fiber\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e25.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eHighly Significant\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSensory Score\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e14.55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0.002\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eHighly Significant\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eHigher significance in ash and crude fiber confirms the nutritional superiority of ragi. Differences in sensory scores also show that ragi strongly influences texture and acceptability, especially at higher substitution levels (\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e3.4 Discussion of Findings\u003c/h2\u003e \u003cp\u003eRagi incorporation improved nutritional value by increasing protein, minerals and fiber consistent with studies on millet-based composite flours (\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e). However, excessive ragi (50\u0026ndash;100%) negatively impacted texture and colour due to the lack of gluten and its darker pigmentation. These results support the use of ragi in modern bakery products to enhance diet quality in regions like Madhya Pradesh, where ragi is locally available and culturally accepted.\u003c/p\u003e \u003c/div\u003e"},{"header":"4. BENEFITS OF MILLETS","content":"\u003cp\u003eMillets, including ragi (finger millet), are recognized as highly nutritious grains that offer a wide range of health-promoting benefits due to their rich composition of dietary fiber, minerals, antioxidants, and bioactive compounds. Their high antioxidant content helps protect the body against oxidative stress and cellular damage, thereby reducing the risk of chronic diseases such as cardiovascular disorders. The low glycemic index of millets makes them particularly suitable for individuals with diabetes, as they promote better blood glucose regulation. Being naturally gluten-free, millets are ideal for people with gluten intolerance or celiac sensitivity. Their high fiber content supports digestive health, minimizes gastrointestinal discomfort, and enhances bowel regularity. Millets also contribute to strengthening the immune system through essential micronutrients such as iron, zinc, and B-complex vitamins. Additionally, their fiber-rich and low-calorie nature assists in weight management by promoting satiety and reducing overeating. Furthermore, the presence of essential amino acids and minerals supports cognitive development and overall brain function, making millets valuable for children, adolescents, and adults alike. Owing to these multiple health benefits, millets hold great potential for incorporation into functional foods and nutrition-focused dietary programs.\u003c/p\u003e"},{"header":"5. CONCLUSION","content":"\u003cp\u003eThe present study evaluated the nutritional composition and sensory characteristics of cakes prepared by blending ragi (finger millet) flour with wheat flour in varying proportions. The findings clearly demonstrate that the incorporation of ragi flour substantially enhances the nutritional quality of composite cakes. This improvement is primarily attributed to ragi\u0026rsquo;s naturally high content of dietary fiber, minerals, especially calcium and iron, and beneficial bioactive compounds such as polyphenols. These nutrients play significant roles in supporting physiological functions including bone development, hemoglobin formation, digestive health, glycemic regulation, and antioxidant protection. Therefore, the addition of ragi flour presents a promising approach to enrich commonly consumed bakery products with essential nutrients that are often lacking in refined wheat-based foods.\u003c/p\u003e \u003cp\u003eAmong the four formulations tested, the 70:30 wheat-to-ragi blend emerged as the most suitable combination in terms of both nutritional enhancement and sensory acceptability. This level of substitution provided a noticeable improvement in fiber, ash, and mineral content without adversely affecting key sensory attributes such as colour, texture, flavour, aroma, and overall consumer preference. Although higher substitution levels (50% and 100% ragi) offered superior nutritional advantages, they negatively impacted cake volume, crumb softness, and mouthfeel due to the absence of gluten in ragi flour. These textural changes were less acceptable to the sensory panel, highlighting that extremely high ragi incorporation may not be ideal for products where softness and aeration are critical quality traits.\u003c/p\u003e \u003cp\u003eThe results of this research reinforce the significance of composite flour technology as a practical strategy for developing functional foods that meet modern nutritional needs while remaining appealing to consumers. In regions like Madhya Pradesh, where ragi is locally grown, culturally familiar, and economically accessible, incorporating ragi into daily food preparations offers several advantages. It supports sustainable agriculture by increasing demand for indigenous crops, strengthens local value chains, and encourages consumption of nutrient-dense traditional grains. At the same time, it aligns with national nutrition initiatives aimed at combating micronutrient deficiencies, promoting balanced diets, and reducing reliance on refined staples.\u003c/p\u003e \u003cp\u003eFrom a public health perspective, the inclusion of ragi in bakery products can contribute to addressing common nutritional challenges prevalent in India, such as iron deficiency anemia, low dietary fiber intake, and inadequate calcium consumption. Bakery products like cakes, which are widely consumed by children, adolescents, and young adults, provide an excellent vehicle for delivering improved nutrition in a form that is both familiar and enjoyable. The findings of this study thus have relevance for school meal programs, rural nutrition missions, women\u0026rsquo;s self-help groups involved in food processing, and small-scale bakery industries seeking healthier product alternatives.\u003c/p\u003e \u003cp\u003eThis study also provides a strong foundation for future research. Further studies could examine shelf-life stability, glycemic index evaluation, consumer behaviour across different age groups, mineral bioavailability after baking, and the use of natural improvers to enhance texture at higher ragi levels. Additional work can explore ragi incorporation into other bakery products such as cookies, muffins, breads, and extruded snacks. Such efforts can expand the scope of ragi-based foods and strengthen their acceptance in mainstream food markets.\u003c/p\u003e \u003cp\u003eIn conclusion, blending ragi flour with wheat flour represents a viable, nutritious, and culturally appropriate approach to enhancing the dietary quality of bakery products. A 30% ragi substitution level was identified as optimal for balancing nutrient enrichment and sensory satisfaction. The study highlights the potential of ragi as a valuable component in modern food formulations and underscores its importance in promoting regional food security, supporting local agricultural production, and encouraging healthier dietary practices in Madhya Pradesh and beyond. By integrating traditional grains like ragi into contemporary food products, it is possible to bridge the gap between cultural heritage, health awareness, and consumer preference, ultimately contributing to better nutritional outcomes at both household and community levels.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eEthics approval and consent to participate\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eHuman Ethics and Consent to Participate declarations: \u003cstrong\u003enot applicable\u003c/strong\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for publication\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting interests\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare that they have no competing interests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFundin\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research received \u003cstrong\u003eno external funding\u003c/strong\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthors\u0026apos; contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll authors contributed equally to the conception, design, analysis, and writing of this manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors acknowledge the use of computational facilities provided by [Your Institute Name].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eClinical trial number\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eClinical trial number: \u003cstrong\u003enot applicable\u003c/strong\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability \u0026nbsp;\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll data generated or analysed during this study are included in this published article and its supplementary information files.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eICMR. 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Influence of composite flours on sensory and baking characteristics of cakes. \u003cem\u003eFood Chemistry\u003c/em\u003e, 190, 32\u0026ndash;40.\u003c/li\u003e\n\u003cli\u003eAOAC. \u003cem\u003eOfficial Methods of Analysis of the Association of Official Analytical Chemists.\u003c/em\u003e 18th Edition, AOAC International, Washington DC, 2005.\u003c/li\u003e\n\u003cli\u003ePearson, D. (2013). \u003cem\u003eChemical Analysis of Foods.\u003c/em\u003e 7th Edition. Churchill Livingstone, London.\u003c/li\u003e\n\u003cli\u003eLawless, H. T., \u0026amp; Heymann, H. (2010). \u003cem\u003eSensory Evaluation of Food: Principles and Practices.\u003c/em\u003e Springer, New York.\u003c/li\u003e\n\u003cli\u003eMontgomery, D. C. (2017). \u003cem\u003eDesign and Analysis of Experiments.\u003c/em\u003e Wiley, New York.\u003c/li\u003e\n\u003cli\u003eDevi PB et al. Finger millet composition and functional properties. \u003cem\u003eJ Food Sci Technol\u003c/em\u003e, 2014.\u003c/li\u003e\n\u003cli\u003eGopalan C et al. \u003cem\u003eNutritive Value of Indian Foods\u003c/em\u003e. NIN, 2012.\u003c/li\u003e\n\u003cli\u003eNIN-ICMR. Finger millet nutrient profile. 2018.\u003c/li\u003e\n\u003cli\u003eAdeyeye S.A.O. Composite flour bakery research. \u003cem\u003eJ Culinary Sci Tech\u003c/em\u003e, 2020.\u003c/li\u003e\n\u003cli\u003eSidhu JS., Al-Hooti. Characteristics of millet-based bakery products. \u003cem\u003eFood Chem\u003c/em\u003e, 2016.\u003c/li\u003e\n\u003cli\u003eKamatar \u0026amp; Pujar. Sensory aspects of millet composite flours. \u003cem\u003eInt J Food Nutr Sci\u003c/em\u003e, 2022.\u003c/li\u003e\n\u003cli\u003eMontgomery DC. \u003cem\u003eDesign and Analysis of Experiments\u003c/em\u003e, Wiley, 2017.\u003c/li\u003e\n\u003cli\u003eShobana S et al. Millet health benefits. \u003cem\u003eEur J Clin Nutr\u003c/em\u003e, 2013.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Ragi flour, Wheat flour, Composite cake, Nutritional analysis, Sensory evaluation, Madhya Pradesh","lastPublishedDoi":"10.21203/rs.3.rs-9225958/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-9225958/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study evaluates the nutritional composition and sensory attributes of cakes developed using composite flour blends of ragi (\u003cem\u003eEleusine coracana\u003c/em\u003e) and wheat in varying proportions. Four formulations were prepared, including a control (100% wheat) and blends containing 30%, 50%, and 100% ragi flour. Proximate analysis was conducted using standard AOAC methods to determine moisture, protein, fat, ash, crude fiber, and carbohydrate content. Sensory evaluation was performed by a semi-trained panel using a 9-point hedonic scale to assess colour, texture, taste, aroma, and overall acceptability. The results demonstrated that increasing ragi incorporation significantly enhanced the nutritional profile of the cakes, particularly in terms of dietary fiber, ash content, and mineral composition, including calcium. However, higher levels of ragi negatively affected textural properties, leading to reduced softness and volume due to the absence of gluten. Among all formulations, the 70:30 wheat-to-ragi blend exhibited the most favorable balance between improved nutritional quality and sensory acceptability. The findings highlight the potential of ragi as a functional ingredient in bakery products and support the development of nutrient-enriched foods using locally available millets. This approach not only contributes to improved dietary quality but also promotes sustainable utilization of indigenous crops in regions such as Madhya Pradesh.\u003c/p\u003e","manuscriptTitle":"Optimization of nutritional and sensory properties of ragi wheat composite cakes for functional food applications","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-05-05 14:55:44","doi":"10.21203/rs.3.rs-9225958/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"editorInvitedReview","content":"","date":"2026-05-13T10:03:46+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"51841697182637893835190914057944854824","date":"2026-05-13T09:38:01+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"14121059365747091017326335675445312929","date":"2026-05-05T04:08:08+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"312987899349715845697178582370688765388","date":"2026-04-27T04:47:59+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-04-24T13:17:11+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-04-16T14:51:17+00:00","index":"","fulltext":""},{"type":"editorInvited","content":"","date":"2026-04-14T04:37:42+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-04-14T01:58:48+00:00","index":"","fulltext":""},{"type":"submitted","content":"Discover Food","date":"2026-04-14T01:48:57+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"ef2e105d-f6e4-4f57-b093-c7f8e98b6cfa","owner":[],"postedDate":"May 5th, 2026","published":true,"recentEditorialEvents":[{"type":"editorInvitedReview","content":"","date":"2026-05-13T10:03:46+00:00","index":63,"fulltext":""},{"type":"reviewerAgreed","content":"51841697182637893835190914057944854824","date":"2026-05-13T09:38:01+00:00","index":62,"fulltext":""},{"type":"reviewerAgreed","content":"14121059365747091017326335675445312929","date":"2026-05-05T04:08:08+00:00","index":49,"fulltext":""}],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-05-05T14:55:44+00:00","versionOfRecord":[],"versionCreatedAt":"2026-05-05 14:55:44","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-9225958","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-9225958","identity":"rs-9225958","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}