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Current IssueEditorial BoardOnline First ArticlesArchive

Full Research Article

Nutritional Composition and Sensorial Analysis of Amaranth Seed-based Food Products

R
Reedhika Puliani1
S
S. Bhavana1,*
1Department of Food Technology, MS Ramaiah University of Applied Sciences, Bengaluru-560 001, Karnataka, India.

ABSTRACT

Background: The preconception period plays a crucial role in women’s lives. Nutritional status during this period impacts maternal and child health. Intake of optimal macro and micronutrients is essential for women during the preconception period, to prevent deficiencies like anaemia and metabolic disorders during pregnancy. 

Methods: Two amaranth-based food products were developed and sensory evaluation with a 9-point hedonic scale and physicochemical analysis was conducted. A survey among 100 women of reproductive ages at the Primary Healthcare Centre in Kaiwara, Chikkaballapur was conducted in August 2023 for 1 month.

Result: The survey revealed 99% were willing to consume these products for minimum three months. Based on preferences, sweet and savoury products were developed. Nearly 50% and 54% of participants had good overall acceptability for the sweet and savoury, respectively, with none disliking it. A significant preference of texture and taste was seen for the savoury. Higher carbohydrate, fibre, protein and iron contents were present in the sweet (43.42 g/100 g; 14.84 g/100 g; 23.32 g/100 g; 13 mg/100 g respectively). Savoury was higher in energy, crude fat and calcium (563 kcal/100 g, 35.55 g/100 g and 700 mg/100 g respectively). Their positive reception in rural communities suggests they can enhance dietary diversity and health among WRAs.

INTRODUCTION

The health of future generations begins with the health of those who conceive them (CDC, 2021), hence the preconception period plays an important role in a women’s life. The preconception period is defined as the period that is three months before conception (Stephenson et al., 2018; Gnoth et al., 2003). It can also be the period at least one year before initiating unprotected sexual intercourse to get pregnant (Dean et al., 2013). As per WHO (2012), it includes the period before pregnancy and the interconception period. It can further be distinguished as the proximal (up to 2 years) and distal period (boundless).
       
Nutritional status impacts preconception and post pregnancy care. Being underweight [Body Mass Index (BMI) <18.5kg/m2] can lead to stillbirths, Small for gestational age (SGA) and low birth weight (LBW) infants, while being overweight (BMI≥30 kg/m2) can lead to preeclampsia, Pregnancy Induced hypertension (PIH) and Gestational diabetes (GDM) (Dean et al., 2014). Not only macronutrient, but the micronutrient status also plays an important role. Folic acid and iron supplementation plays a major role in prevention of Neural tube Defects (NTDs). Micronutrients like calcium help in improving Maternal and Child Health (MCH) outcomes if taken pre-pregnancy as it would be an added benefit in unplanned pregnancies. Folic acid, B and C vitamins effect early foetal development (Dean et al., 2014). Hence, it is necessary for women to supplement these micronutrients before pregnancy. To meet these micronutrient needs among WRAs, we developed food products in line with the choices of women in Kaiwara. Sensory evaluation and physicochemical analysis of the two products was conducted.
       
Sensory evaluation plays a critical role in developing and accepting new food products, specifically in ensuring that they meet consumer preferences and expectations. The 9-point hedonic scale is a commonly used method for sensory evaluation that ranges from ‘dislike extremely’ to ‘like extremely’. It offers an intuitive way for consumers to express their sensory experiences, making it an important part in development of food products (Meilgaard et al., 2007). This scale is valuable as it is user friendly and provides a reliable measure of overall acceptability (Lawless and Heymann, 2010).
       
Hedonic scales are categorized into the 3-point, 5-point, 7-point and the more commonly used 9-point scale. Each has its own set of advantages, with the 9-point scale preferred for its precision, allowing for refined consumer feedback (Peryam and Pilgrim, 1957). The need for sensory evaluation is much more than preference assessment and is required for understanding the sensory attributes that drive consumer choices (Stone et al., 2012).

Nutritional analysis plays a significant role in guiding healthy eating, maintaining food quality, assessing diet quality and nutritional assessment (Elmadfa and Meyer, 2010). It has also been observed that 76% consumers check labels before buying any food products (Jain et al., 2018). Thus, testing food products is essential to give the right information to consumers and ensure their potential in fulfilling nutrient deficiencies. Hence, nutrition analysis was conducted for the food products.
       
In the present study, amaranth seeds (Fig 1) have been used for enhancing the nutritional composition in the food product. Amaranth seeds have gained attention for their remarkable nutritional profile, which is beneficial for women of reproductive ages (WRAs). Amaranthus is a pseudocereal with more than 60 species, of which only three species are used as edible grains: Amaranthus hypochondriacus, Amaranthus cruentus and Amaranthus caudatus (Kaur et al., 2010). It is known to have protein content between 13-18% (or 12.5-16 g/100 g) which is much higher than wheat or rice (Bressani, 2003; Bressani et al., 1987).

Fig 1: Amaranth seeda.


       
Moreover, amaranth grains have a well-balanced amino acid profile (Drzewiecki, 2001) along with lysine being twice or thrice higher as compared to other cereals. It is also higher in other amino acids like methionine, cysteine, tryptophan, threonine, phenylalanine and leucine which are lower in other cereals like wheat (Cotovanu and Mironeasa, 2021; Bressani et al., 1987; Pavlík, 2012; Palombini et al., 2013; Paucar-Menacho et al., 2018). Amaranth is also high in dietary fibre which is required for a healthy gut and digestion (Caselato-Sousa and Amaya-Farfán, 2012). It is also high in iron which was highlighted in a study where it could meet a significant portion of the daily iron requirements, aiding in iron-deficiency anaemia (Martínez and Palma, 2011).
       
Furthermore, it contains bioactive compounds that help in reducing oxidative stress and support the immune system (Alvarez-Jubete et al., 2010). These nutrients are essential for addressing common nutritional deficiencies observed in WRAs, such as anaemia and calcium deficiency, which are prevalent issues among this age group. Incorporating amaranth seeds into the diet can enhance overall nutritional status, supporting maternal health and foetal development, along with reducing chances of non-communicable diseases like diabetes and hypertension (Tucker, 1986; Patel et al., 2022).
       
In Karnataka, amaranth, locally known as “Rajgira,” is traditionally consumed in various forms, including porridges, flatbreads and snacks. Although it has nutritional advantages, use of amaranth in contemporary food products is uncommon. Using it in modern food products can help in leveraging its nutritional benefits and catering to consumer tastes (Becker, 2013). Evaluation of sensory properties of amaranth seed-based food products using the 9-point hedonic scale might provide insights into its acceptability among WRAs in rural Karnataka.
       
This study was conducted to assess the sensory attributes and consumer acceptance of amaranth seed-based food products among WRAs, implementing the 9-point hedonic scale along with physicochemical properties to assess the nutritional composition of the products.

MATERIALS AND METHODS

For the sweet, the ingredients used included amaranth seeds (Nature Land Organics, Rajasthan, India), dates (Lion, Tiruchirappalli, India), flax seeds (Nourish you, Hyderabad, India), sunflower seeds (Nourish you, Hyderabad, India), pumpkin seeds (Nourish you, Hyderabad, India), sesame seeds (Nourish you, Hyderabad, India), defatted soya flour (Value life Essentials, Hyderabad, India) and groundnuts (Organic Tattva, Uttar Pradesh, India).
       
For the savoury, the ingredients used included puffed rice (Patanjali, Madhya Pradesh, India) amaranth seeds (Nature Land Organics, Rajasthan, India), groundnuts (Organic Tattva, Uttar Pradesh, India), moringa powder (Saptamveda, Pune, India), mustard seeds (Pronature, Bengaluru, India), refined sunflower oil (Sundrop, Bengaluru, India), salt (Tata company, India) and turmeric powder (Aashirvaad, Kolkata, India).
 
Preparation of the food products
 
Sweet ladoo
 
Ladoo is an Indian Traditional sweet that is usually made from a mixture of flour, sugar and ghee (Sudha et al., 2024). These ingredients can vary as per the recipe which is then shaped into a ball. In the present study, ladoos using amaranth seeds were made. The amaranth seeds were popped in a pan at 200oC for 15 seconds until complete popping was achieved (Amare et al., 2015). This was done to provide a nutty and crunchy flavour to the products (Sood et al., 2009). 20 g of the popped amaranth seeds, 25 grams defatted soya flour, 50 grams deseeded dates, 15 grams roasted groundnuts and 5 grams each of flax seeds, pumpkin seeds, sunflower seeds and sesame seeds were taken. All the ingredients were then blended in a mixer and then formed into Ladoo’s.
 
Savoury mixture
 
The amaranth seeds were popped in a pan at 200oC for 15 seconds until complete popping was achieved (Amare et al., 2015). 60 grams of the popped amaranth seeds, 30 grams of puffed rice, 15 grams roasted groundnuts, 5 grams of moringa powder and mustard seeds with turmeric for tempering along with salt as per taste were taken. In a pan, 20 ml of sunflower oil was taken and mustard seeds and turmeric was added. This tempering was then added to the other ingredients (puffed rice, popped amaranth, roasted peanuts, salt and moringa powder). Mix well.
 
Physicochemical analysis of the food products
 
Nutritional parameters tested for the products included moisture (Bureau of Indian Standards, 1989), total ash (Bureau of Indian Standards, 1989), energy, carbohydrates (Bureau of Indian Standards, 2007), crude protein (Bureau of Indian Standards, 1973), total fibre (Bureau of Indian Standards, 1984), soluble fibre (Bureau of Indian Standards, 1984), insoluble fibre (Bureau of Indian Standards, 1984), crude fat (Bureau of Indian Standards, 1989), calcium (Bureau of Indian Standards, 1975), iron (Titration with potassium permanganate) (Murray, 1924), folic acid (vitamin B9) (Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LCMS/MS)) and ascorbic acid (vitamin C) (High-Performance Liquid Chromatography (HPLC)) (Ekinci and Kadakal, 2005).
 
Sensory evaluation of the food products
 
A survey was conducted in August 2023, asking participants about their taste preferences (sweet, sour, bitter and savoury) along with the form of food product (porridge, ladoo and mixture) and the willingness to consume the products for at least 3 months. Based on the results from the survey, two food products (sweet ladoo and savoury mixture) were developed.
       
A sensory evaluation was done using the 9-point hedonic scale (Table 1) in their local language (Kannada) or English (Annexure I) among 100 WRAs in the Primary Healthcare Centre, Chikkaballapur, Kaiwara.

Table 1: 9-point hedonic scale.




 
Sampling
 
The participants were chosen through random sampling.

Sensory evaluation was conducted based on overall acceptability, appearance/colour, smell/odour, taste/flavour and texture/mouthfeel. The scale had the following 9 points to be selected by the participants.

RESULTS AND DISCUSSION

As seen in Table 2, the moisture content, carbohydrates, protein, crude fat and fibre in the ladoos (9.95 g/100 g; 43.54 g/100 g; 23.32 g/100 g; 20.52 g/100 g and 14.84 g/100 g respectively) were higher as compared to the mixture. Furthermore, energy was higher in the mixture (563 kcal/100 g). Among minerals, calcium was higher in the mixture (700 mg/100 g) and iron was higher in the ladoos (13 mg/100 g). Among vitamins, folic acid was high in the mixture (4.56 mcg/100 g) due to higher presence of amaranth seeds and ascorbic acid (5 mg/100 g) was higher in the ladoos.

Table 2: Physicochemical analysis.


       
As per the survey conducted, majority (99.5%) of the respondents were willing to try a new food product and 99% were willing to consume it for at least 3 months. As seen in Fig  2, 24.8% preferred sweet and 69.2% preferred savoury foods. 6% preferred both sweet and savoury foods. Furthermore, 19% preferred the food to be in the form of a ladoo and 70.3% preferred the food to be in the form of a mixture, 3.8% wanted it to be in the form of a ladoo or a mixture and 4% preferred it to be in the form of a porridge and mixture. Keeping in mind the choice of majority of the respondents (i.e., savoury mixture and sweet ladoo), the two food products were developed.

Fig 2: Taste preferences among WRAs.


       
Sensory evaluation of the two products i.e., amaranth ladoo and amaranth mixture had the results as represented in the graphs below (Fig 3 and Fig 4).

Fig 3: Sensory evaluation - amaranth ladoo.



Fig 4: Sensory evaluation-amaranth mixture.


       
As seen in Fig 3, 36% of participants moderately liked the texture of the ladoo and 8% slightly liked it, 42% moderately liked the taste and 12% liked it slightly. Furthermore, 38% moderately liked the smell and 10% liked it extremely; 48% moderately liked the appearance and 8% liked it extremely and half of the participants (50%) found the overall acceptability to be moderate and 6% liked it extremely. Additionally, none of the participants disliked the ladoo.
       
As seen in Fig 4, 38% of participants strongly liked the texture of the mixture and only 2% had a neutral response and neither liked nor disliked it, 42% moderately liked the taste and 8% liked it extremely, 46% moderately liked the smell and only 4% had a neutral response and neither liked nor disliked it, 40% strongly liked the appearance and 8% liked it extremely. Lastly, 54% found the overall acceptability to be moderate and only 2% liked it extremely.
       
The present study was conducted with an objective to make amaranth seed based nutrient rich food products for WRAs during the preconception period. Amaranth is an ancient crop with a rich history and cultivation and is believed to have originated in South America. It is rich in protein and amino acids, fibre, iron, folic acid, calcium and other nutrients (Kaur et al., 2010; Bressani et al., 2003; Yilma et al., 2025). On an average, 100g of amaranth seeds compromise 61.3-76.5 g carbohydrates, 13.1-21.5 g protein (especially lysine), 5.6-10.9 g fat and 2.7-5 g fibre. It also provides 7.61 mg iron per 100 g and folate 24.65 mcg per100 g (Yilma et al., 2025; Zhu, 2023; Longvah et al., 2017). These nutrients are significant to fulfil nutritional deficiencies during the preconception period.
       
Apart from amaranth, other ingredients used in the food products are also nutritionally rich. Dates are high in carbohydrates, total fibre and iron (Hasan et al., 2022; Ibrahim et al., 2021). Flax seeds, Pumpkin seeds, sesame seeds and sunflower seeds, along with defatted soya flour are high in protein, mono-unsaturated and poly-unsaturated fats (Khedr, 2010; Zhu, 2023; Xing et al., 2018). Additionally, these seeds are known to regulate hormones and support mensural cycle regularity (Zafar et al., 2024). Furthermore, puffed rice used in the savoury mixture is known to be a good source of carbohydrates and energy (Longvah et al., 2017). Moringa powder is high in calcium, vitamin A, iron, potassium and protein (Gopalakrishnan et al., 2016; Zungu et al., 2020).
       
Sensory evaluation helps to describe the products based on the overall acceptability, colour, smell, taste and texture. The amaranth based food products were developed to potentially fulfil the nutrient deficiencies in women of reproductive ages during the preconception period. The forms of these products (sweet ladoo and savoury mixture) are already liked by the Indian population and align with the Indian cuisine (Arora et al., 2023). The products in the present study had good overall acceptability which were in line with studies conducted in Rajasthan where amaranth and green gram-based cookies were well accepted and Punjab where 60% overall acceptability of the amaranth based products was seen (Anamika and Vishakha, 2017; Chauhan et al., 2016). Another study in Africa had similar results where the acceptability of amaranth-based products was more as compared to the millet-based products (Isaac-Bamgboye et al., 2019). A study conducted in Romania also saw a good acceptance of food products made from wheat and amaranth (Man et al., 2017).
       
Both the food products were not only well accepted but also had a rich nutritional profile. The high moisture content in the ladoos can be attributed to the dates (Hasan et al., 2022), carbohydrates and iron content in the ladoos can be attributed to the addition of dates and amaranth (Hasan et al., 2022; Ibrahim et al., 2021; Yilma et al., 2025). High protein content in the ladoos can be likely due to the defatted soya flour, flax seeds, pumpkin seeds and amaranth (Ganorkar and Jain, 2013; Yilma et al., 2025; Xing et al., 2018; Syed et al., 2019). High crude fat in the ladoos can be due to the addition of flaxseeds (Ishag et al., 2019), pumpkin seeds (Syed et al., 2019), sesame seeds (Thakur et al., 2017) and sunflower seeds (Puraikalan and Scott, 2023). High fibre in the ladoos is attributed to the flaxseeds and dates (Ishag et al., 2019; Hasan et al., 2022) and high vitamin C or ascorbic acid is due to the presence of dates (Longvah et al., 2017).
       
Furthermore, energy was higher in the mixture attributed due to the puffed rice (Longvah et al., 2017). Calcium was also found to be higher in the mixture due to higher amounts of amaranth (Aderibigbe et al., 2022) and moringa powder (Zungu et al., 2020). Folic acid was content was high in the mixture due to higher presence of amaranth seeds (Soriano-García and Aguirre-Díaz, 2019).
       
As seen, both the amaranth seed-based food products are well accepted and nutritionally high. Studies indicate that food products made with dates are considered nutritionally better as compared to those with sugar (Manickavasagan et al., 2013). An increased intake of sugar can lead to a higher risk of non-communicable diseases like obesity, type-2 diabetes and other metabolic disorders which in turn can affect pregnancy rates in women (García-Ferreyra et al., 2021). Dates, on the other hand have a better nutritional profile can be a healthier alternative to sugar (Manickavasagan et al., 2013; Sayas-Barberá et al., 2023).
       
Additionally, snacking in India is preferred with intake of deep-fried foods like samosas, mixtures, vadas, etc. making them more calorie dense, high in sodium and intake of excess oil which can lead to obesity, hypertension and other metabolic disorders (Ganpule et al., 2023). Too much intake of fried foods can also lead to higher chances of gestational diabetes mellitus if taken in excess before pregnancy (Ghidurus et al., 2010; Gadiraju et al., 2015; Bao et al., 2014). Hence, to make it healthier, the savoury mixture was roasted and not fried and was made with nutritionally rich ingredients to support maternal and child health.
       
Thus, both the food products can be consumed in the preconception period by WRAs to prevent deficiencies, have better child health outcomes and healthier pregnancies.

CONCLUSION

Preconception nutrition is essential to ensure optimal maternal and child health outcomes and optimal nutrition plays a major role during this period. The development of nutrient-rich, amaranth seed-based food products tailored for WRAs during the preconception period holds significant promise in addressing key micronutrient deficiencies. By incorporating locally accepted, culturally relevant and nutritionally dense ingredients such as amaranth, dates, oil seeds and moringa, these products not only provide essential macro- and micronutrients but also offer a healthier alternative to traditional high-fat, high-sugar snacks.
       
Amaranth seeds that are rich in protein and folic acid can be incorporated into locally available food products as a way of fortification, to ensure wholesome nutrition. The positive overall acceptance and nutritional profiling of the food products indicates the potential to be included in the regular diet which could help with addressing nutritional deficiencies among WRAs. Expanding the awareness and scale up of such functional foods to other rural and urban communities in Karnataka and other cities can contribute to public health strategies aimed at enhancing maternal nutrition, reducing the risk of adverse pregnancy outcomes and supporting long-term health for the mother and child.

CONFLICT OF INTEREST

The authors declare that there is no conflict of interest regarding publication of this paper.

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    Full Research Article

    Nutritional Composition and Sensorial Analysis of Amaranth Seed-based Food Products

    R
    Reedhika Puliani1
    S
    S. Bhavana1,*
    1Department of Food Technology, MS Ramaiah University of Applied Sciences, Bengaluru-560 001, Karnataka, India.

    ABSTRACT

    Background: The preconception period plays a crucial role in women’s lives. Nutritional status during this period impacts maternal and child health. Intake of optimal macro and micronutrients is essential for women during the preconception period, to prevent deficiencies like anaemia and metabolic disorders during pregnancy. 

    Methods: Two amaranth-based food products were developed and sensory evaluation with a 9-point hedonic scale and physicochemical analysis was conducted. A survey among 100 women of reproductive ages at the Primary Healthcare Centre in Kaiwara, Chikkaballapur was conducted in August 2023 for 1 month.

    Result: The survey revealed 99% were willing to consume these products for minimum three months. Based on preferences, sweet and savoury products were developed. Nearly 50% and 54% of participants had good overall acceptability for the sweet and savoury, respectively, with none disliking it. A significant preference of texture and taste was seen for the savoury. Higher carbohydrate, fibre, protein and iron contents were present in the sweet (43.42 g/100 g; 14.84 g/100 g; 23.32 g/100 g; 13 mg/100 g respectively). Savoury was higher in energy, crude fat and calcium (563 kcal/100 g, 35.55 g/100 g and 700 mg/100 g respectively). Their positive reception in rural communities suggests they can enhance dietary diversity and health among WRAs.

    INTRODUCTION

    The health of future generations begins with the health of those who conceive them (CDC, 2021), hence the preconception period plays an important role in a women’s life. The preconception period is defined as the period that is three months before conception (Stephenson et al., 2018; Gnoth et al., 2003). It can also be the period at least one year before initiating unprotected sexual intercourse to get pregnant (Dean et al., 2013). As per WHO (2012), it includes the period before pregnancy and the interconception period. It can further be distinguished as the proximal (up to 2 years) and distal period (boundless).
           
    Nutritional status impacts preconception and post pregnancy care. Being underweight [Body Mass Index (BMI) <18.5kg/m2] can lead to stillbirths, Small for gestational age (SGA) and low birth weight (LBW) infants, while being overweight (BMI≥30 kg/m2) can lead to preeclampsia, Pregnancy Induced hypertension (PIH) and Gestational diabetes (GDM) (Dean et al., 2014). Not only macronutrient, but the micronutrient status also plays an important role. Folic acid and iron supplementation plays a major role in prevention of Neural tube Defects (NTDs). Micronutrients like calcium help in improving Maternal and Child Health (MCH) outcomes if taken pre-pregnancy as it would be an added benefit in unplanned pregnancies. Folic acid, B and C vitamins effect early foetal development (Dean et al., 2014). Hence, it is necessary for women to supplement these micronutrients before pregnancy. To meet these micronutrient needs among WRAs, we developed food products in line with the choices of women in Kaiwara. Sensory evaluation and physicochemical analysis of the two products was conducted.
           
    Sensory evaluation plays a critical role in developing and accepting new food products, specifically in ensuring that they meet consumer preferences and expectations. The 9-point hedonic scale is a commonly used method for sensory evaluation that ranges from ‘dislike extremely’ to ‘like extremely’. It offers an intuitive way for consumers to express their sensory experiences, making it an important part in development of food products (Meilgaard et al., 2007). This scale is valuable as it is user friendly and provides a reliable measure of overall acceptability (Lawless and Heymann, 2010).
           
    Hedonic scales are categorized into the 3-point, 5-point, 7-point and the more commonly used 9-point scale. Each has its own set of advantages, with the 9-point scale preferred for its precision, allowing for refined consumer feedback (Peryam and Pilgrim, 1957). The need for sensory evaluation is much more than preference assessment and is required for understanding the sensory attributes that drive consumer choices (Stone et al., 2012).

    Nutritional analysis plays a significant role in guiding healthy eating, maintaining food quality, assessing diet quality and nutritional assessment (Elmadfa and Meyer, 2010). It has also been observed that 76% consumers check labels before buying any food products (Jain et al., 2018). Thus, testing food products is essential to give the right information to consumers and ensure their potential in fulfilling nutrient deficiencies. Hence, nutrition analysis was conducted for the food products.
           
    In the present study, amaranth seeds (Fig 1) have been used for enhancing the nutritional composition in the food product. Amaranth seeds have gained attention for their remarkable nutritional profile, which is beneficial for women of reproductive ages (WRAs). Amaranthus is a pseudocereal with more than 60 species, of which only three species are used as edible grains: Amaranthus hypochondriacus, Amaranthus cruentus and Amaranthus caudatus (Kaur et al., 2010). It is known to have protein content between 13-18% (or 12.5-16 g/100 g) which is much higher than wheat or rice (Bressani, 2003; Bressani et al., 1987).

    Fig 1: Amaranth seeda.


           
    Moreover, amaranth grains have a well-balanced amino acid profile (Drzewiecki, 2001) along with lysine being twice or thrice higher as compared to other cereals. It is also higher in other amino acids like methionine, cysteine, tryptophan, threonine, phenylalanine and leucine which are lower in other cereals like wheat (Cotovanu and Mironeasa, 2021; Bressani et al., 1987; Pavlík, 2012; Palombini et al., 2013; Paucar-Menacho et al., 2018). Amaranth is also high in dietary fibre which is required for a healthy gut and digestion (Caselato-Sousa and Amaya-Farfán, 2012). It is also high in iron which was highlighted in a study where it could meet a significant portion of the daily iron requirements, aiding in iron-deficiency anaemia (Martínez and Palma, 2011).
           
    Furthermore, it contains bioactive compounds that help in reducing oxidative stress and support the immune system (Alvarez-Jubete et al., 2010). These nutrients are essential for addressing common nutritional deficiencies observed in WRAs, such as anaemia and calcium deficiency, which are prevalent issues among this age group. Incorporating amaranth seeds into the diet can enhance overall nutritional status, supporting maternal health and foetal development, along with reducing chances of non-communicable diseases like diabetes and hypertension (Tucker, 1986; Patel et al., 2022).
           
    In Karnataka, amaranth, locally known as “Rajgira,” is traditionally consumed in various forms, including porridges, flatbreads and snacks. Although it has nutritional advantages, use of amaranth in contemporary food products is uncommon. Using it in modern food products can help in leveraging its nutritional benefits and catering to consumer tastes (Becker, 2013). Evaluation of sensory properties of amaranth seed-based food products using the 9-point hedonic scale might provide insights into its acceptability among WRAs in rural Karnataka.
           
    This study was conducted to assess the sensory attributes and consumer acceptance of amaranth seed-based food products among WRAs, implementing the 9-point hedonic scale along with physicochemical properties to assess the nutritional composition of the products.

    MATERIALS AND METHODS

    For the sweet, the ingredients used included amaranth seeds (Nature Land Organics, Rajasthan, India), dates (Lion, Tiruchirappalli, India), flax seeds (Nourish you, Hyderabad, India), sunflower seeds (Nourish you, Hyderabad, India), pumpkin seeds (Nourish you, Hyderabad, India), sesame seeds (Nourish you, Hyderabad, India), defatted soya flour (Value life Essentials, Hyderabad, India) and groundnuts (Organic Tattva, Uttar Pradesh, India).
           
    For the savoury, the ingredients used included puffed rice (Patanjali, Madhya Pradesh, India) amaranth seeds (Nature Land Organics, Rajasthan, India), groundnuts (Organic Tattva, Uttar Pradesh, India), moringa powder (Saptamveda, Pune, India), mustard seeds (Pronature, Bengaluru, India), refined sunflower oil (Sundrop, Bengaluru, India), salt (Tata company, India) and turmeric powder (Aashirvaad, Kolkata, India).
     
    Preparation of the food products
     
    Sweet ladoo
     
    Ladoo is an Indian Traditional sweet that is usually made from a mixture of flour, sugar and ghee (Sudha et al., 2024). These ingredients can vary as per the recipe which is then shaped into a ball. In the present study, ladoos using amaranth seeds were made. The amaranth seeds were popped in a pan at 200oC for 15 seconds until complete popping was achieved (Amare et al., 2015). This was done to provide a nutty and crunchy flavour to the products (Sood et al., 2009). 20 g of the popped amaranth seeds, 25 grams defatted soya flour, 50 grams deseeded dates, 15 grams roasted groundnuts and 5 grams each of flax seeds, pumpkin seeds, sunflower seeds and sesame seeds were taken. All the ingredients were then blended in a mixer and then formed into Ladoo’s.
     
    Savoury mixture
     
    The amaranth seeds were popped in a pan at 200oC for 15 seconds until complete popping was achieved (Amare et al., 2015). 60 grams of the popped amaranth seeds, 30 grams of puffed rice, 15 grams roasted groundnuts, 5 grams of moringa powder and mustard seeds with turmeric for tempering along with salt as per taste were taken. In a pan, 20 ml of sunflower oil was taken and mustard seeds and turmeric was added. This tempering was then added to the other ingredients (puffed rice, popped amaranth, roasted peanuts, salt and moringa powder). Mix well.
     
    Physicochemical analysis of the food products
     
    Nutritional parameters tested for the products included moisture (Bureau of Indian Standards, 1989), total ash (Bureau of Indian Standards, 1989), energy, carbohydrates (Bureau of Indian Standards, 2007), crude protein (Bureau of Indian Standards, 1973), total fibre (Bureau of Indian Standards, 1984), soluble fibre (Bureau of Indian Standards, 1984), insoluble fibre (Bureau of Indian Standards, 1984), crude fat (Bureau of Indian Standards, 1989), calcium (Bureau of Indian Standards, 1975), iron (Titration with potassium permanganate) (Murray, 1924), folic acid (vitamin B9) (Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LCMS/MS)) and ascorbic acid (vitamin C) (High-Performance Liquid Chromatography (HPLC)) (Ekinci and Kadakal, 2005).
     
    Sensory evaluation of the food products
     
    A survey was conducted in August 2023, asking participants about their taste preferences (sweet, sour, bitter and savoury) along with the form of food product (porridge, ladoo and mixture) and the willingness to consume the products for at least 3 months. Based on the results from the survey, two food products (sweet ladoo and savoury mixture) were developed.
           
    A sensory evaluation was done using the 9-point hedonic scale (Table 1) in their local language (Kannada) or English (Annexure I) among 100 WRAs in the Primary Healthcare Centre, Chikkaballapur, Kaiwara.

    Table 1: 9-point hedonic scale.




     
    Sampling
     
    The participants were chosen through random sampling.

    Sensory evaluation was conducted based on overall acceptability, appearance/colour, smell/odour, taste/flavour and texture/mouthfeel. The scale had the following 9 points to be selected by the participants.

    RESULTS AND DISCUSSION

    As seen in Table 2, the moisture content, carbohydrates, protein, crude fat and fibre in the ladoos (9.95 g/100 g; 43.54 g/100 g; 23.32 g/100 g; 20.52 g/100 g and 14.84 g/100 g respectively) were higher as compared to the mixture. Furthermore, energy was higher in the mixture (563 kcal/100 g). Among minerals, calcium was higher in the mixture (700 mg/100 g) and iron was higher in the ladoos (13 mg/100 g). Among vitamins, folic acid was high in the mixture (4.56 mcg/100 g) due to higher presence of amaranth seeds and ascorbic acid (5 mg/100 g) was higher in the ladoos.

    Table 2: Physicochemical analysis.


           
    As per the survey conducted, majority (99.5%) of the respondents were willing to try a new food product and 99% were willing to consume it for at least 3 months. As seen in Fig  2, 24.8% preferred sweet and 69.2% preferred savoury foods. 6% preferred both sweet and savoury foods. Furthermore, 19% preferred the food to be in the form of a ladoo and 70.3% preferred the food to be in the form of a mixture, 3.8% wanted it to be in the form of a ladoo or a mixture and 4% preferred it to be in the form of a porridge and mixture. Keeping in mind the choice of majority of the respondents (i.e., savoury mixture and sweet ladoo), the two food products were developed.

    Fig 2: Taste preferences among WRAs.


           
    Sensory evaluation of the two products i.e., amaranth ladoo and amaranth mixture had the results as represented in the graphs below (Fig 3 and Fig 4).

    Fig 3: Sensory evaluation - amaranth ladoo.



    Fig 4: Sensory evaluation-amaranth mixture.


           
    As seen in Fig 3, 36% of participants moderately liked the texture of the ladoo and 8% slightly liked it, 42% moderately liked the taste and 12% liked it slightly. Furthermore, 38% moderately liked the smell and 10% liked it extremely; 48% moderately liked the appearance and 8% liked it extremely and half of the participants (50%) found the overall acceptability to be moderate and 6% liked it extremely. Additionally, none of the participants disliked the ladoo.
           
    As seen in Fig 4, 38% of participants strongly liked the texture of the mixture and only 2% had a neutral response and neither liked nor disliked it, 42% moderately liked the taste and 8% liked it extremely, 46% moderately liked the smell and only 4% had a neutral response and neither liked nor disliked it, 40% strongly liked the appearance and 8% liked it extremely. Lastly, 54% found the overall acceptability to be moderate and only 2% liked it extremely.
           
    The present study was conducted with an objective to make amaranth seed based nutrient rich food products for WRAs during the preconception period. Amaranth is an ancient crop with a rich history and cultivation and is believed to have originated in South America. It is rich in protein and amino acids, fibre, iron, folic acid, calcium and other nutrients (Kaur et al., 2010; Bressani et al., 2003; Yilma et al., 2025). On an average, 100g of amaranth seeds compromise 61.3-76.5 g carbohydrates, 13.1-21.5 g protein (especially lysine), 5.6-10.9 g fat and 2.7-5 g fibre. It also provides 7.61 mg iron per 100 g and folate 24.65 mcg per100 g (Yilma et al., 2025; Zhu, 2023; Longvah et al., 2017). These nutrients are significant to fulfil nutritional deficiencies during the preconception period.
           
    Apart from amaranth, other ingredients used in the food products are also nutritionally rich. Dates are high in carbohydrates, total fibre and iron (Hasan et al., 2022; Ibrahim et al., 2021). Flax seeds, Pumpkin seeds, sesame seeds and sunflower seeds, along with defatted soya flour are high in protein, mono-unsaturated and poly-unsaturated fats (Khedr, 2010; Zhu, 2023; Xing et al., 2018). Additionally, these seeds are known to regulate hormones and support mensural cycle regularity (Zafar et al., 2024). Furthermore, puffed rice used in the savoury mixture is known to be a good source of carbohydrates and energy (Longvah et al., 2017). Moringa powder is high in calcium, vitamin A, iron, potassium and protein (Gopalakrishnan et al., 2016; Zungu et al., 2020).
           
    Sensory evaluation helps to describe the products based on the overall acceptability, colour, smell, taste and texture. The amaranth based food products were developed to potentially fulfil the nutrient deficiencies in women of reproductive ages during the preconception period. The forms of these products (sweet ladoo and savoury mixture) are already liked by the Indian population and align with the Indian cuisine (Arora et al., 2023). The products in the present study had good overall acceptability which were in line with studies conducted in Rajasthan where amaranth and green gram-based cookies were well accepted and Punjab where 60% overall acceptability of the amaranth based products was seen (Anamika and Vishakha, 2017; Chauhan et al., 2016). Another study in Africa had similar results where the acceptability of amaranth-based products was more as compared to the millet-based products (Isaac-Bamgboye et al., 2019). A study conducted in Romania also saw a good acceptance of food products made from wheat and amaranth (Man et al., 2017).
           
    Both the food products were not only well accepted but also had a rich nutritional profile. The high moisture content in the ladoos can be attributed to the dates (Hasan et al., 2022), carbohydrates and iron content in the ladoos can be attributed to the addition of dates and amaranth (Hasan et al., 2022; Ibrahim et al., 2021; Yilma et al., 2025). High protein content in the ladoos can be likely due to the defatted soya flour, flax seeds, pumpkin seeds and amaranth (Ganorkar and Jain, 2013; Yilma et al., 2025; Xing et al., 2018; Syed et al., 2019). High crude fat in the ladoos can be due to the addition of flaxseeds (Ishag et al., 2019), pumpkin seeds (Syed et al., 2019), sesame seeds (Thakur et al., 2017) and sunflower seeds (Puraikalan and Scott, 2023). High fibre in the ladoos is attributed to the flaxseeds and dates (Ishag et al., 2019; Hasan et al., 2022) and high vitamin C or ascorbic acid is due to the presence of dates (Longvah et al., 2017).
           
    Furthermore, energy was higher in the mixture attributed due to the puffed rice (Longvah et al., 2017). Calcium was also found to be higher in the mixture due to higher amounts of amaranth (Aderibigbe et al., 2022) and moringa powder (Zungu et al., 2020). Folic acid was content was high in the mixture due to higher presence of amaranth seeds (Soriano-García and Aguirre-Díaz, 2019).
           
    As seen, both the amaranth seed-based food products are well accepted and nutritionally high. Studies indicate that food products made with dates are considered nutritionally better as compared to those with sugar (Manickavasagan et al., 2013). An increased intake of sugar can lead to a higher risk of non-communicable diseases like obesity, type-2 diabetes and other metabolic disorders which in turn can affect pregnancy rates in women (García-Ferreyra et al., 2021). Dates, on the other hand have a better nutritional profile can be a healthier alternative to sugar (Manickavasagan et al., 2013; Sayas-Barberá et al., 2023).
           
    Additionally, snacking in India is preferred with intake of deep-fried foods like samosas, mixtures, vadas, etc. making them more calorie dense, high in sodium and intake of excess oil which can lead to obesity, hypertension and other metabolic disorders (Ganpule et al., 2023). Too much intake of fried foods can also lead to higher chances of gestational diabetes mellitus if taken in excess before pregnancy (Ghidurus et al., 2010; Gadiraju et al., 2015; Bao et al., 2014). Hence, to make it healthier, the savoury mixture was roasted and not fried and was made with nutritionally rich ingredients to support maternal and child health.
           
    Thus, both the food products can be consumed in the preconception period by WRAs to prevent deficiencies, have better child health outcomes and healthier pregnancies.

    CONCLUSION

    Preconception nutrition is essential to ensure optimal maternal and child health outcomes and optimal nutrition plays a major role during this period. The development of nutrient-rich, amaranth seed-based food products tailored for WRAs during the preconception period holds significant promise in addressing key micronutrient deficiencies. By incorporating locally accepted, culturally relevant and nutritionally dense ingredients such as amaranth, dates, oil seeds and moringa, these products not only provide essential macro- and micronutrients but also offer a healthier alternative to traditional high-fat, high-sugar snacks.
           
    Amaranth seeds that are rich in protein and folic acid can be incorporated into locally available food products as a way of fortification, to ensure wholesome nutrition. The positive overall acceptance and nutritional profiling of the food products indicates the potential to be included in the regular diet which could help with addressing nutritional deficiencies among WRAs. Expanding the awareness and scale up of such functional foods to other rural and urban communities in Karnataka and other cities can contribute to public health strategies aimed at enhancing maternal nutrition, reducing the risk of adverse pregnancy outcomes and supporting long-term health for the mother and child.

    CONFLICT OF INTEREST

    The authors declare that there is no conflict of interest regarding publication of this paper.

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