• DILLUBHAIGARI MOHAMMED RAYYAN
• B. Bharati
• Repalle Yash Vardhan Swamy

In recent years, due to increased awareness of sustainability issues related to halwa production, an examination was carried out regarding the nutritional composition of halwa prepared from pearl millet. The control sample showed the highest carbohydrate content, recorded at 56.20 ± 0.12g/100g, while sample T1 revealed the greatest moisture content at 48.24 ± 0.10g/100g. The control sample demonstrated the highest concentrations of protein at 5.10 ± 0.02g/100g, fat at 22.43 ± 0.10g/100g, crude fibre at 1.18 ± 0.01g/100g, energy at 456.25 ± 0.48g/100g, iron at 3.59 ± 0.02g/100g, zinc at 1.2 ± 0.1g/100g, phosphorus at 229.1 ± 0.35g/100g, calcium at 67.89 ± 0.02g/100g, and magnesium at 21.62 ± 0.26g/100g. The findings align with those presented by Bano et al. (2024), as the T1 sample shows values that are similar to those of the control sample. The findings indicated that the control sample demonstrated the greatest energy content, quantified at 456.25 ± 0.48g/100g. Furthermore, it exhibited the most elevated concentrations of iron at 3.59 ± 0.02g/100g, zinc at 1.2 ± 0.1g/100g, phosphorus at 229.1 ± 0.35g/100g, calcium at 67.89 ± 0.02g/100g, and magnesium at 21.62 ± 0.26g/100g.This study outlines the functional properties of halwa, including factors like water absorption capacity, bulk density, and colour values. The control sample showed a water absorption capacity of 5.4 ± 0.05, while the T1 sample revealed a water absorption capacity of 4.1 ± 0.30. This study outlines the functional properties of halwa, including factors like water absorption capacity, bulk density, and colour values. The control sample showed a water absorption capacity of 5.4 ± 0.05, while the T1 sample revealed a water absorption capacity of 4.1 ± 0.30. The physio-chemical characteristics of the halwa showed comparable traits to those of the control samples.

DEVELOPMENT OF PHYSICOCHEMICAL PROPERTIES OF MILLET-BASED HALWA

"DEVELOPMENT OF PHYSICOCHEMICAL PROPERTIES OF MILLET-BASED HALWA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 11, page no.f778-f790, November-2025, Available :http://www.jetir.org/papers/JETIR2511614.pdf

"DEVELOPMENT OF PHYSICOCHEMICAL PROPERTIES OF MILLET-BASED HALWA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 11, page no. ppf778-f790, November-2025, Available at : http://www.jetir.org/papers/JETIR2511614.pdf