Development and nutritional and sensory evaluation of ragi, bajra, and white soybean incorporated adai: Traditional South Indian food for pregnant women with micronutrient deficiency

Abstract

Background: Pregnant women have increased nutritional needs to support the growth of the baby, placenta, and maternal tissues. Inadequate dietary intake of these essential nutrients can lead to maternal-fetal complications. Hence, this study has developed a micronutrient-rich adai to educate and encourage pregnant women to incorporate it into their regular diet. Aims: The aim of this study was to develop a micronutrient-rich adai using millets, grains, green leaves, and spices and to evaluate its sensory characteristics and nutritional qualities. Methods: A micronutrient-rich adai was prepared with four food groups: (1) cereals and millets, (2) legumes and grains, (3) green leaves, and (4) spices in three different formulations: type I, type II, and type III, with the ratios of [1,2,3+4] are 50:30:20, 40:30:30, and 40:20:40, respectively. Sensory evaluation was conducted among 20 pregnant women using 9-point hedonic scales for color, flavor, taste, texture, and overall acceptability. The nutritional analysis was performed using Association of Official Analytical Collaboration (AOAC) (2016) methods. Statistical analysis was done by using SPSS version 21. Results: Type I adai was well accepted, with a mean score of 36.85, while type II (27.65) and type III (28.5) scored lower. One-way analysis of variance showed a significant difference in mean scores, with type I adai being statistically significant (P < 0.05). Nutrient analysis indicated adequate amounts of iron, calcium, and vitamin D. Conclusion: The study revealed that the type I combination of adai was found to be more palatable compared to the other two types and rich in calcium and iron. This suggests that mothers can be motivated to incorporate it into their diet.