International Journal For Multidisciplinary Research

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Development and Nutritional Evaluation of Nutrified Jeera Paratha: A Traditional Food Product Development Study

Author(s) Ms. Srishtishree Mani, Ms. Nandini Mishra
Country India
Abstract Traditional galactogogue foods are widely consumed by lactating women in India. Jeera Paratha was identified as the most frequently reported galactogogue food in a cross-sectional investigation of lactating women in Maharashtra. The present study developed a nutrified version of this traditional preparation and evaluated its estimated nutritional composition, sensory characteristics, and qualitative phytochemical profile. The product-development study was derived from a broader investigation involving 60 lactating women aged >19 years during the first 0–6 months of lactation in Maharashtra. Jeera Paratha was selected because it was reportedly consumed by 57 of the 60 participants. The standard formulation comprised wheat flour, jeera, and ghee. The nutrified formulation incorporated ajwain, coriander leaves, and processed cheese. Sensory evaluation was conducted by 15 semi-trained panellists selected through a triangle test, using a 9-point hedonic scale and a 5-point composite rating
scale. Qualitative phytochemical screening assessed tannins, steroids, saponins, and glycosides. The nutrified formulation had higher reconstructed ingredient-based estimates of energy (544.77 vs. 295.31 kcal), protein (26.07 vs. 7.63 g), fat (29.90 vs. 11.44 g), fibre (2.00
vs. 1.38 g), vitamin A (677.02 vs. 44.40 μg), iron (4.08 vs. 3.17 mg), and calcium (479.59 vs. 30.96 mg) than the standard formulation per standardized recipe preparation. The mean overall hedonic score was higher for the nutrified product (8.9 ± 0.25) than for the standard product (8.0 ± 0.37). The nutrified formulation received higher mean scores for colour, taste, and aftertaste. Both formulations tested positive for saponins and glycosides and negative for tannins and steroids. Nutrification of traditional Jeera Paratha through the incorporation of
ajwain, coriander leaves, and processed cheese improved its estimated nutrient contribution while maintaining favourable sensory acceptability.
Keywords Traditional foods, Jeera Paratha, nutrification, galactogogues, sensory evaluation, nutritional composition, lactation
Field Sociology > Home Science
Published In Volume 8, Issue 5, September-October 2026
Published On 2026-10-11
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E-ISSN 2582-2160
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CrossRef DOI prefix of IJFMR is 10.36948/ijfmr

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