Back ground: Menopause is associated with a decline in estrogen levels, which can lead to a decrease in bone density and increase the risk of osteoporosis. Objective: This study aimed to standardized develop millet based sponge cakes from finger mille for postmenopausal women, ages 45 to 65, from rural and urban area of Ayodhya district. Nutritional and sensory qualities of product was done in in department of food science and nutrition, ANDUAT, Kumarganj, Ayodhya. Methods: Four distinct cake formulations were made with different percentages of wheat and finger millet flour, along with a control sample made entirely of wheat flour. Furthermore, highest acceptable cake was also formulated with different sources of sugar such as; dates, jaggery, sugar free and table sugar. Proximate and sensory evaluations were conducted with semi-trained panel participants. The findings showed that there were discernible variations between these items in terms of visual puffiness, appearance, texture/mouth feel, moistness, odour, overall acceptability. Based on the panel's sensory assessments of the products using a 9-point hedonic rating scale, every product received a score higher than 6, indicating that the panel found all sensory aspects to be at least somewhat pleasing. The panel's overall assessment of the samples' appeal suggested that all of the goods were respectable, with Sample T2 (Dates flavour) being the most favoured. Results: The proximate analysis of the formulations indicated an improvement in the nutritional content (Protein, carbohydrate, fat, ash, energy) with mean increases of 2.3±0.2% for ash and 25.05±2.32% for fat compared to 5.53% and 30.96% for the control sample, respectively. There was no discernible variation in the protein composition (7.1±0.92% versus 7.25%). In contrast to the control sample, which had a carbohydrate content of 76.43%, there was a decrease (74.1±7.38%). Conclusion: In an attempt to provide a healthy option to post menopausal women substitution of refined wheat flour with whole wheat flour and ragi flour in cake preparation was found successful. Cake containing wheat flour: ragi flour (25:75) was found superior to control in term of sensory acceptability and nutritional quality like calcium, iron, fibre.