Valorization of Ridge Gourd Peel in the Development of Nutrient-Rich Pearl Millet Rusk

Background: Pearl millet is a nutrient-rich cereal with good functional properties, while ridge gourd peel is an underutilized by-product rich in dietary fiber and bioactive compounds. The present study was undertaken to develop pearl millet rusk incorporated with ridge gourd peel powder and evaluate its sensory acceptability, nutritional composition and storage stability as a functional bakery product. Materials and Methods: Pearl millet flour and ridge gourd peel powder were used to prepare four rusk formulations: T0 (control), T1 (5% ridge gourd peel powder), T2 (10%) and T2 (15%). Sensory evaluation was conducted by 20 semi-trained panelists using a 9-point hedonic scale. Nutritional analysis, including carbohydrate, protein, fat, crude fiber, moisture, ash and energy, was carried out using standard AOAC methods. Storage stability was evaluated by assessing sensory quality on the 0th, 15th and 30th day. Results: Among the formulations, T1 (5% ridge gourd peel powder) recorded the highest overall acceptability score of 7.9±1.02. Incorporation of ridge gourd peel powder significantly improved the nutritional profile of the rusks. Protein content increased from 9.62±0.11% (T0) to 11.60±0.15% (T3), while crude fiber increased from 1.36±0.10% to 3.24±0.08%. In contrast, carbohydrate, fat and energy values decreased with increasing levels of ridge gourd peel powder. The developed rusks maintained acceptable sensory quality throughout 30 days of storage. Conclusion: Pearl millet rusks incorporated with ridge gourd peel powder, particularly at the 5% inclusion level, demonstrated superior sensory acceptability and enhanced nutritional quality. The incorporation of ridge gourd peel powder effectively increased protein and dietary fiber while maintaining acceptable storage stability for 30 days, indicating its potential for developing fiber-rich functional bakery products.