Development of Beet Greens Incorporated Nutrient-Dense Product

The present study was undertaken to develop a nutrient-dense product (ladoo) using beet greens. It was prepared with the addition of other ingredients such as Whole wheat, Bengal gram, Finger millet, White soybean, Beet greens, and Groundnut. All ingredients were procured from the local market. Whole wheat (25%), Bengal gram (20%), Finger millet (15%), White soybean (15%), groundnut (2%), and Beet greens (5%) were taken for the development of ladoo. Sensory evaluation of the prepared product was done by ten panels of judges. The prepared product with five grams of beet greens powder was highly acceptable. Nutritional analysis of the developed product found that energy (344.4kcal), carbohydrate (58.91g), protein (13.50g), fat (6.90 g), crude fiber (3.80g), iron (11.61mg) and calcium (652.14 mg). It can be concluded that Nutrient dense ladoo being good sources of energy, protein, iron and calcium should be included in the daily diet of vulnerable sections of the population. As per the sensory parameters of the developed product, the overall product score was significantly high and acceptable for consumption.