Formulation And Evaluation of Lactose-Free Milk Chocolate Using Bajra (Pearl Millet) Milk

Abstract

Lactose intolerance is a common digestive condition caused by the deficiency of the enzyme lactase,
which is responsible for breaking down lactose into glucose and galactose in the small intestine. When lactose is
not properly digested, it leads to gastrointestinal discomfort such as bloating, diarrhea, and abdominal pain. Since
dairy products are a major source of calcium and other essential nutrients, individuals with lactose intolerance
often face difficulty in meeting their nutritional requirements due to limited consumption of milk and milk
products. Therefore, the development of suitable dairy-free alternatives is important to support their nutritional
needs. Pearl millet (Bajra) is a nutrient-rich cereal grain that can serve as an effective alternative to dairy-based
ingredients. It contains significant amounts of protein, carbohydrates, dietary fiber, and essential minerals such as
iron, calcium, phosphorus, magnesium, and zinc along with B-complex vitamins. Compared to many staple
cereals, pearl millet provides higher energy, good protein quality, and better digestibility. It is naturally gluten-
free and lactose-free, making it suitable for lactose-intolerant individuals. In addition, pearl millet provides health
benefits such as controlling blood sugar levels, supporting heart health, and offering anti-inflammatory properties.
Hence, the present study focuses on developing dairy-free milk chocolate using pearl millet as a value-added
functional ingredient to provide a nutritious alternative for lactose-intolerant individuals.