There has been a consistent effort to increase functionality of cereals-based foods by supplementing them with higher protein, phenolics, dietary fibre and mineral content so to qualify them as functional foods. The proposed research article emphasises on utilization of underutilized millets besides utilizing excellent nutraceutical ingredient WPC which has been conserved from one of the largest by-product of dairy industry. The results reveal that enrichment of WPC to RTE food has high impact on functional and nutritional properties of RTE food. In this context an attempt was made to expose the effect of WPC on finger millet based RTE foods. WPC was incorporated at the levels of 4, 6, 8 and 10 per cent. Among these levels 10 per cent level (WPC) was found to possess significantly (p= .05) higher protein (17.17 %) than control (12.25 %) and lower carbohydrate content (68.20 %) when compared to control (74.63 %). Among functional properties water holding capacity and oil holding capacity was found to have significant effect. These properties make remarkable favourable conditions for the development of new generation product which sounds high in nutritional quality and adds desired functionality to RTE foods.
