International Journal For Multidisciplinary Research

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Development of Ready to Cook Kadubu Mix and Evaluation of its Anti-Diabetic and Anti-Inflammatory Potential

Author(s) Miss. Punyashree B S, Dr. Navaneetha R, Dr. Asma Saqib
Country India
Abstract There is a growing demand for healthy and nutritious foods among consumers. India’s famous golden grain is gaining popularity and evolving into a nutrient-dense, naturally gluten-free, Diabetes and heart disease-fighting food. Consumers are towards making this super grain a habit. Millets are promoted as, smart crop beneficial to the farmers and environment friendly. They are highly tolerant to high temperatures, frequent droughts and floods. Millets also called nutricereals, they are highly nutritious, improve gut health and immunity with other health benefits. Millets are essential food to include in the diet across all age groups: infants, toddlers, teenagers, adolescent, adults, pregnant women, lactating mothers, and elderly people and in therapeutic diets. They are used as a traditional staple food in the dry land regions all over the world. They are gaining popularity as a food based strategy to overcome non-communicable diseases. Millets are versatile grains which can be consumed in various forms such as main meals, snacks, desserts. Kadubu is a steamed dumpling dish, popularly used as breakfast /snack in various regions of Karnataka. This study aims to develop a ready-to-cook kadubu mix using millets (Bajra and Sorghum) and Green gram as main ingredients. The functional herb Centella asiatica (Brahmi leaves, a memory booster) and a good source of micronutrients, phytochemicals and antioxidants were incorporated into the ready-to-cook kadubu mix. These selected ingredients create a tasty, nutritious, indigenous traditional steamed dish, with health benefits. Three different variations of ready to cook kadubu mix (V1, V2, and V3) were developed, along with Regular kadubu mix (Basic) made with broken white rice and dry coconut. Further, three variations of steamed Kadubu (v1, v2 and v3), and kadubu (basic) were prepared and subjected to sensory evaluation using a 9-point hedonic rating scale by 40 semi-trained panelists. Results of sensory evaluation showed that kadubu (v3); prepared from ready to cook Kadubu mix (V3) was best accepted among the three variations. The best-accepted and best-rated steamed kadubu (v3) was evaluated for nutrient content, micronutrient analysis, phytochemical screening, anti-diabetic activity, anti-inflammatory activity, and shelf life. This study shows that by incorporating millets, whole grams, Brahmi leaves, nuts, and oil seeds, the nutritional value of ready-to-cook kadubu mix can be considerably enhanced.
Keywords Millets, Green gram, Centella asiatica (Brahmi leaves), Ready-to-cook Kadubu mix, Sensory evaluation, Phytochemical screening, Anti-diabetic activity, Anti-inflammatory activity.
Published In Volume 7, Issue 6, November-December 2025
Published On 2025-11-29
DOI https://doi.org/10.36948/ijfmr.2025.v07i06.61984
Short DOI https://doi.org/hbdspr
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