Fortification of millet porridge

Daily nutritional products fortified with natural additives containing biologically active compounds can be classified as functional food products. Millet is a valuable cereal crop that is characterized by a low glycemic index and contains essential amino acids, polyphenols, vitamins, potassium, magnesium. In addition, millet products can help reduce cancer risk and are recommended for individuals with celiac disease, diabetes, or gluten intolerance. This study examines millet porridge samples fortified with Jerusalem artichoke, quince, and plum pieces. The samples were assessed for their macro- and microelement composition, sensory attributes and organoleptic qualities. The analysis reveals that all samples exhibit a high nutritional value. However, the sample containing Jerusalem artichoke stands out with the most favorable data, excellent organoleptic properties, and a higher content of macro- and microelements. The mineral content of millet porridge was determined by using two following methods: Mass spectrometry with inductively coupled plasma (ICP-MS) and Scanning Electron Microscopy (SEM). The evaluated millet porridge samples exhibited significant nutritional value, containing essential macro- and microelements, such as: calcium (9.05-9.77 mg/kg), potassium (16.29-21.17 mg/kg), phosphorous (15.52-17.28 mg/kg), magnesium (4.11-4.59 mg/kg), sulfur (0.49-0.66 mg/kg), silicon (0.46-0.62 mg/kg), and other elements.

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