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Millets being rich in nutrients, phytochemicals, antioxidants, dietary fiber, along with a number of health promoting properties, are finding place in the market due to increasing awareness of their goodness among the consumers. Due to lack of information on processing and preparation there has been a very slow rise in its acceptance. Value added products based on millets may mend the gap between consumer acceptance and demand. Hence this study was taken up with an objective to develop khakhra, which are thin crackers, incorporating different millets namely foxtail millet(Setaria italica), finger millet (Eleusine coracana), pearl millet (Pennisetum typhoides) and sorghum (Sorghum bicolor) as variants in wholegrain composite flour. The nutritional composition and shelf-stability was analyzed by using standard protocols. The results revealed that products were high in protein content (11.04-17.54%), dietary fiber (9.35-13.41%), antioxidant activity (14,691.88 - 2,14,115.53 μmoles equivalent to ascorbic acid/g), total phenols and flavonoid contents. Sensory evaluation showed that finger millet incorporated product had low acceptability compared to the rest of the millets used. The free fatty acid, peroxide value and microbial load were well within safe limits for up to 90 days. In conclusion, a shelf-stable traditional ready-to-eat snack can be developed using different millets which can be used as a functional food.

Quality parameters and shelf stability of millet based ‘Khakhra’