Spectral analysis techniques such as Fourier Transform Infrared (FTIR) spectroscopy can be used to investigate the chemical interactions and bonding in finger millet–carrot pomace-based cookies. FTIR measures the absorption of infrared light at different wavelengths, corresponding to specific functional groups in molecules. When bioactive compounds from finger millet (e.g., phenolics, proteins, polysaccharides) interact with compounds from carrot pomace (e.g., carotenoids, fibers, sugars), new hydrogen bonds, covalent interactions, or complex formations can occur. These interactions alter the characteristic absorption peaks in the FTIR spectrum, such as shifts in –OH, –C=O, or –NH stretching vibrations. By comparing spectra of individual ingredients and the final cookie matrix, researchers can identify new bonds, confirm molecular interactions, and understand how these affect texture, stability, and bioavailability of nutrients in the product.