Author(s): Jyotirmayee Meher and Sangeeta Singh

Abstract:
Odisha is known for its extra ordinary forest resource. Buchanania lanzan (chironji) seeds are highly nutritious, containing 43.24% protein, 38% fat, and 18.50% crude fiber, with 12.96%. Their calorific value of 229.99 kcal per 100g makes them an excellent energy source. It is on the verge of extinction. Combining chironji with ragi (finger millet) enhanced its nutritional value, as ragi is rich in calcium, iron, dietary fiber, and essential amino acids. This combination is particularly beneficial for therapeutic diet due to its antioxidant properties that help tocombat oxidative stress. This study focused on developing value-added Chironji laddoos using ragi, chironji, jaggery, and ghee in three different formulations i.e. T₁ (75% ragi, 25% chironji), T₂ (50% ragi, 50% chironji), and T₃ (25% ragi, 75% chironji), with constant ghee and jaggery quantity. Sensory evaluation was done to assess appearance, colour, texture, taste, aroma, and overall acceptability of the laddoos by using a pretested self-developed sensory evaluation scale. The mean sensory analysis of 20 respondents revealed that T₂ had the highest overall acceptability. It received the highest ratings for taste (4.525), texture (4.275), flavor (4.34), mouthfeel (4.15), color (4.25), and odour (4.1), indicating an optimal balance of sensory attributes. The equal proportion of ragi and chironji provided a well-balanced combination of carbohydrates, proteins, and fats, making it both palatable and nutritionally rich. The high calcium and iron content further supports bone health and prevent anaemia. These findings highlight the potentiality of diversifying traditional foods using local, nutrient-dense ingredients.

DOI: https://doi.org/10.22271/23957476.2025.v11.i2i.1929