Development and Quality Evaluation of Iron Rich Megh-Laddoo

Background: Iron deficiency anemia (IDA) remain highly prevalent among tribal girls and women in remote regions of India more than others. This issue arises from limited access to iron rich foods, low dietary variety and poor nutrient absorption. The present study aimed to develop and evaluate a culturally acceptable, iron rich functional food called “Megh Laddoo”. Method: Ragi (finger millet), bay berry (Myrica esculenta), sesame seeds and Bengal gram were used to formulate three variants (VRI, VR-II and VR-III). The formulations were prepared with ragi to sesame seeds ratios of 1:1, 2:1 and 3:1, respectively. Sensory evaluation (9 point hedonic scale) identified VR-III as the most acceptable variant (8.6/10). The selected variant was named ‘Megh Ladoo’ and was subjected to further nutrient analysis, shelf-life assessment and cost evaluation. Result: Megh Laddoo (VR-III) provides 367.52 kcal energy, 10.52 g protein, 8.96 g dietary fibre, 204 mg calcium and 18.10 mg of iron, per 100 g, meeting about one-third (57%) of the ICMR daily iron requirement for adolescent girls. Microbial analysis confirmed that Megh Laddo is safe for consumption for up to two weeks. At Rs.9 for 30 g serving, it is accessible to economically disadvantaged sections of the population. Thus, Megh Laddoo could increase iron intake and improve health outcomes for tribal girls and women, highlighting culturally relevant food based solutions to tackle IDA in hilly areas with limited resources.