<p>Amaranth and flaxseed are nutrient rich ancient crops recognized for their high quality protein, dietary fibre, essential fatty acids and bioactive compounds. This study investigated their incorporation into three non-extruded food products, namely Cookies, Upma mix and Soup powder, to develop nutritionally enriched functional foods with acceptable sensory characteristics. Sensory evaluation was conducted using a 9-point hedonic scale by fifteen trained panellists, and the resulting repeated measures data were analysed using the Friedman test. The results revealed that the incorporation of amaranth and flaxseed influenced sensory attributes in a product-dependent manner. Significant differences were observed for Texture and Overall Acceptance in Cookies, Colour, Flavour, Appearance and Overall Acceptance in Upma mix, and Colour in Soup powder formulations. Despite these differences, several sensory attributes remained comparable to the corresponding control products, indicating satisfactory consumer acceptability. Overall, the findings demonstrate that amaranth and flaxseed can be successfully incorporated into ready-to-eat and semi-cooked non-extruded food products while maintaining favourable sensory quality. The study highlights the potential of these ancient grains as functional food ingredients for the development of nutritious and sustainable food products.</p>