Abstract: The present study was carried out to develop a ragi-based nutrient-enriched rusk. The micronutrient-fortified rusk was developed by using ragi flour, soy flour, dried beetroot, and Moringa oleifera leaves powder with milk, yeast, oil, salt, and sugar. Using a five-point rating hedonic scale, the formulated ragi-based Nutrient-enriched rusk was subjected to organoleptic evaluation for its quality attributes like flavour, appearance, taste, texture, and overall acceptability. From the sensory evaluation, the variation found to be with high scores was subjected to physiochemical, nutrient, and microbial analysis.

Keywords: Ragi, rusk, nutrient, moringa oleifera

| DOI: 10.17148/IARJSET.2025.12139