Acceptability evaluation of iron rich product developed from lepidium sativum

Acceptability evaluation of iron rich product developed from lepidium sativum

Author: 
Richa Singh, Luxita Sharma and Ekta Yadav
Abstract: 

Iron Deficiency Anemia is a major public health problem which affects all age groups. Women in reproductive years are more susceptible to iron deficiency and consequent anemia. A lot of reasons are a part of the etiological factors of anemia and diet being one of the major cause. A poor, nutrient deficient diet makes anemia part of a vicious cycle which fails to end. The present study is aimed at development of laddoos, which are rich in iron by incorporating garden cress seeds at various levels. Garden cress seeds are highly nutritious and are excellent source of iron which is 100 g/ 100g of seeds. These are readily available and can be used for food fortification. In this study 4 variations of laddoos were prepared viz., A, B, C and D by incorporating 2.5g, 5g, 7.5g and 10 g of garden cress seeds, respectively. All the four variations were subjected to sensory evaluation. Variation D was found to be the most acceptable one. The nutrient content was calculated to be around 10.50g/100g of the product.