Formulation and nutritional evaluation of a fortified khichdi mix enriched with millets, pulses, and dry dates powder for combating protein-energy malnutrition and iron deficiency

Abstract:

Protein-energy malnutrition (PEM) and iron deficiency anemia continue to be among the most prevalent nutritional disorders affecting children, adolescents, and women in developing countries. The present study aimed to develop a fortified khichdi mix using millets, pulses, and dry dates powder as a natural iron-rich ingredient to improve the nutritional quality of a traditional complementary food. Four formulations (T₀-T₃) were prepared by varying the proportions of pearl millet, finger millet, and dry dates powder, and evaluated for sensory attributes, proximate composition, mineral content, and microbiological quality. Sensory evaluation was conducted by 30 semi-trained panelists using a 9-point Hedonic Scale. The results revealed that treatment T₂ (10% dry dates powder) achieved the highest overall acceptability score (8.82 ± 0.08), indicating superior consumer preference. Nutritional analysis demonstrated a significant (p ≤ 0.05) improvement in protein (18.65 ± 0.11%), crude fibre (9.42 ± 0.09%), ash (3.10 ± 0.04%), energy (389.45 ± 1.54 kcal/100 g), iron (8.15 ± 0.14 mg/100 g), and calcium (168.32 ± 2.45 mg/100 g) compared with the control formulation. Moisture and carbohydrate contents decreased significantly with increasing levels of fortification, contributing to improved shelf stability. Microbiological analysis showed that all formulations were within acceptable safety limits, with total plate counts below permissible levels and no detectable yeast, mold, or coliform contamination. The findings indicate that millet- and pulse-based fortified khichdi enriched with dry dates powder is a safe, nutritious, and cost-effective functional food capable of improving dietary protein and iron intake. The developed formulation, particularly T₂, has considerable potential as a supplementary food to combat protein-energy malnutrition and iron deficiency among nutritionally vulnerable populations.