Development of Millet-Based Ready-to-Eat (RTE) and Ready-to-Cook (RTC) Food Products in the Indian Market: A Comparative Nutritional and Consumer Perception Analysis

The escalating consumer demand for health-oriented, convenient food alternatives in India has stimulated considerable growth in millet-based Ready-to-Eat (RTE) and Ready-to-Cook (RTC) food segments. This study aimed to conduct a comparative assessment of the nutritional profile and consumer perception of traditional millet-based foods versus commercially processed RTE products. Three finger millet (Eleusine coracana) food items were selected: two traditional preparations — Ragi Mudde and Ragi Roti — and one commercial RTE product, Soulfull Chocofills. Standardized proximate analyses for calcium, iron, protein, carbohydrate, and fat were performed (per 100 g sample) using AOAC (2005) methods in an accredited food laboratory. A structured consumer perception survey was administered to 384 volunteer participants (286 male; 98 female; age 18–50 years) using a five-point Likert scale to assess taste, texture, convenience, health perception, and purchase intent. Results indicated that traditional Ragi Mudde and Ragi Roti contained significantly higher calcium (344 mg and 320 mg, respectively) and iron (4.2 mg and 3.8 mg, respectively) compared to the RTE product (210 mg calcium; 2.1 mg iron). Conversely, consumer acceptance was markedly higher for the RTE product with respect to taste (89%) and convenience (95%), whereas traditional foods were considered more health-promoting (91%). These findings underscore the nutritional trade-off inherent in food processing and highlight the critical need for nutrient-fortification strategies in millet-based RTE products to align convenience food consumption with public health nutrition objectives.