Background: In today&rsquo;s world people are consuming sweets and cakes that are loaded with lots of sugar and refined flour which leads to various diseases such as PCOS, diabetes, obesity, hypertension, atherosclerosis, chronic kidney diseases, etc. The primary objective of this research is to develop a nutrient-rich food product, assess its sensory attributes using a 9-point rating scale, the ranking procedure by MAHP (Means of Analytical Hierarchy Process) and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). 
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Methods: Procurement and standardisation were done for the raw materials and product is developed. Through the implementation of banana pseudo stem powder, pearl millet flour, ragi flour, dried blueberries and sunflower seeds as the primary raw ingredients, supplemented with eggs, date powder, vanilla extract, milk powder, baking powder, figs, almonds and cashews, a healthy food product (millet cake) is developed without using sugar to satisfy the cravings of eating sweet desserts and the main goal was to enhance both flavour and nutritional value of the product. 
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Result: Sensory evaluation was done for four different samples and it has been observed that sample D containing (45 g pearl millet flour, 10 g ragi flour, 10 g banana pseudo stem powder, 20 g egg and 15 g dry fruits along with seeds and berries) surpasses the other samples across all parameters. The results of MAHP and TOPSIS also shows that the sample D is best rank. In this research a gluten-free, nutritionally fortified food product is developed that is rich in dietary fiber (14.28 g), contains high amount of protein (12.18 g) and (458 kcal) calories. As per the RDA 2020 the developed product is a rich source of minerals such as iron and calcium.

Ranking of the Novel Food Product Millet Cake Developed from Banana Pseudo Stem (Musa acuminata) through MAPH and TOPSIS Method

Background: The rising prevalence of gluten-related diseases (GRDs), including celiac disease and non-celiac gluten sensitivity, underscores the need for functional, gluten-free alternatives. This study aimed to formulate and assess innovative buckwheat-based synbiotic compositions augmented with Ayurvedic prebiotics integrated with probiotic strains Lactobacillus plantarum (MTCC 13002), L. rhamnosus (MTCC 13028) and Streptococcus salivarius (MTCC 13009). The incorporation of buckwheat with conventional Ayurvedic prebiotics offers a viable non-dairy synbiotic substrate for improving gut health. 
 
Methods: Buckwheat was subjected to blanching and germination to reduce anti-nutritional elements before fermenting. The resultant synbiotic buckwheat milk was used to formulate three products: jelly, chocolate and thandai. Sensory assessment was conducted using a 9-point hedonic scale, while product optimization was done following the Analytic Hierarchy Process (AHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach/methods. Nutritional profile, pH analysis and microbial viability were evaluated, with statistical significance established by ANOVA and Tukey&rsquo;s HSD test. 
 
Result: All documented product variants have sensory ratings over 6, indicating overall acceptance. The optimal formulations-sample 102 (jelly), 202 (chocolate) and 302 (thandai)-demonstrated favourable flavour, texture and overall acceptance. Probiotic viability remained above 7 log CFU/g during 21 days of refrigeration without encapsulation. Nutritional analyses indicated moderate protein levels (4.5-7.9%), low to moderate fat content (2.3-17%) and significant phenolic concentration (182-480 mg GAE/100 g), indicating antioxidative potential.

Ranking of the Novel Food Product Millet Cake Developed from Banana Pseudo Stem (Musa acuminata) through MAPH and TOPSIS Method

Formulation,Characterization and Evaluation of Plant-based Synbiotic Food Products Derived from Buckwheat