Author(s): S Yuvarani and Dr. V Anitha

Abstract:
FoodrnBased approaches are recognized as an essential part of an urgently needed morerncomprehensive strategy for improving nutrition by increasing the availabilityrnand consumption to combat nutrient deficiencies. It is also needed to ensurernfood and nutrient security among the vulnerable sections of the society. Thernpresent study was carried out to develop an innovative traditional nutritiousrnproduct –multigrain ladoo and to assess the consumer acceptance, nutritivernvalue and its antioxidant content. Quasi-experimental design was used to assessrnthe consumer acceptance (using 9 point hedonic rating scale) of the developedrnproduct. Nutrient and antioxidant content of the product was also determinedrn(Lab analysis). Using ex-post facto research design a general survey (usingrninterview schedule) was carried out to determine the sensory evaluation amongrnthe subjects (n=50) who were selected using purposive sampling technique. Fromrnthe study we could observe that appearance, texture, colour, aroma, mouthfeel,rntaste and overall product score of multigrain ladoo by 9 hedonic scale ratingrnwas remarkable, significance level being 1%.Thus the product proved to bernhighly acceptable by the consumers. Nutrient (especially for protein,rncarbohydrate, iron and phosphorus) and antioxidant content of the product wasrnalso tremendously high. Multigrain ladoo is a product providing most of thernnutrients especially proteins, carbohydrate, iron and phosphorus and has goodrnantioxidant content. The overall product was highly acceptable by the consumer.rnHence we could suggest multigrain ladoo for the subjects so that they could bernhealthy and overcome from certain nutrient deficiencies.