Formulation and Proximate Analysis of Makhana-Enriched Laddoos

Makhana ( Euryale ferox ) has nutraceutical benefits and abundant nutrients with a reserve of essential amino acids and antioxidants. The inclusion of nutraceutical-rich foods as dietary management helps to improve the quality of life and sustain good health. The aim of this study is to develop makhana -enriched laddoos and to analyze their proximate principles, glycemic index (GI), and glycemic load (GL) levels. Two varieties of makahana laddoos were developed using two different cereals—wheat and barnyard millet to make them more acceptable. Following a 9-point hedonic organoleptic evaluation, the developed makhana laddoo s were analyzed using AOAC methods for proximate principles and GI estimation. GL was calculated using the formula. The proximate analysis results of the millet makhana laddoo showed carbohydrates 33.4%, fat 14.58%, and fiber 4.32% with a low level of GI (40.0) and GL (6.01). In contrast, the wheat makhana laddoo contained 78.9% carbohydrates, fat 12.98%, and fiber 6.54%, with a low level of GI 39.9 and a medium level of GL (14.06). The protein content for millet makhana and wheat makhana laddoos was found to be 2.41% and 2.54%, respectively. Shelf life analysis showed that millet makhana laddoos can be stored upto 15 days and wheat makhana laddoos for one month. The GI and GL were comparatively lower in millet makhana laddoo than in wheat makhana laddoo, making it more recommendable as a healthy snack and a dietary alternative for various therapeutic conditions.