The study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes. The study followed a one factor design in which maize flour (MF) was substituted with sprouted finger millet (SFMF) at varying proportions (0%, 40%, 50%, 60%, 70%, and 90%) to investigate the physicochemical and functional characteristics. The tristimulus colour (L* value), pH, amount of water and oil absorption capacity, proximate composition, emulsion capacity and stability, swelling power and solubility index of composite flour samples were analyzed. Breakfast cereal samples made from composite flour were analyzed for sensory characteristics and tristimulus colour (L* value). Notably, the moisture and ash content of the composite flour samples displayed significant increases (p ≤ 0.05) as the proportion of Sprouted Finger Millet Flour (SFMF) incorporation rose, while carbohydrate and protein contents decreased significantly (p ≤ 0.05). Functional properties demonstrated significant increases (p ≤ 0.05) in the composite flour samples, except for bulk density, which decreased significantly (p ≤ 0.05) with increasing SFMF content. The L* values for the composite flours significantly (p ≤ 0.05) decreased. In sensory evaluations of the breakfast cereal samples, those with 40% and 50% SFMF received the highest overall acceptability, colour, and taste scores (p ≤ 0.05). The findings of this study suggest that nutritious breakfast cereal can be produced using finger millet-maize composite flour, characterized by elevated levels of ash and crude fiber, alongside low carbohydrate and moisture content.

This study has the following significance:
1. It will document a protocol for making Sprouted Finger Millet Flour and its use in
instant breakfast cereal formulations.
2. It will help researchers improve the nutritive value of breakfast cereal for adults and
serve as complementary food for infants.
3. The procedure can be adopted, further refined and up-scaled to be used by interested
entrepreneurs to process fortified, sprouted finger millet based breakfast cereals for
commercial purposes.

FOOD INDUSTRY

Targeted Product Development
Children: Nutrient-rich instant cereals, porridges, or puffs using germinated millet, sorghum, and legumes can meet the nutritional needs for growth and development.
Elderly: Soft, easily digestible cereal blends made from sprouted grains (e.g., barley, oats) address common issues like chewing difficulty, low appetite, and poor digestion.

Institutional Use
It can be introduced in school feeding programs, clinics, elderly care homes, and community nutrition projects.
Ideal for emergency nutrition kits due to long shelf life when processed properly.

Home and Retail Markets
Easy-to-cook or ready-to-eat forms (flours, flakes, bars) suit urban health-conscious consumers and rural households seeking fortified yet natural food options.

Functional Health Products
Sprouted cereals can be positioned as diabetic-friendly, immune-boosting, or gut-friendly breakfast solutions.

Encourage Research and Innovation
Support academic and food technology research to improve shelf life, flavor, and acceptability of germinated cereal products tailored to different age groups.

Support Local Processing Enterprises
Invest in small-scale equipment (e.g., solar dryers, grain mills) to help local processors produce affordable sprouted cereal products, especially in rural areas.

Integrate Sprouted Cereals into Public Nutrition Programs
Include germinated seed products in school feeding, maternal and child health, and elder care nutrition schemes for better dietary quality and impact.

Develop Guidelines and Quality Standards
Establishment of simple, locally appropriate protocols for germination, hygiene, drying, and packaging to ensure product safety and consistency.