Sensory evaluation, nutritional profile and chromatographic characterization of Panjeeri laddu: A traditional nutritional supplement for postpartum healthcare

BACKGROUND: Panjeeri laddu (PL), a traditional dietary regime popular in Himachal Pradesh and other northern parts of India, is utilized for postpartum care. This study aimed to evaluate the nutritional profile, sensory analysis of PL, which may highlight its potential health benefits. In addition, HPTLC and FTIR analysis were performed to further characterize the prepared PL. METHODS: Proximate analysis of PL was done to determine the content of moisture, protein, fat, carbohydrates, ash, and fiber—mineral analysis quantified calcium, sodium, potassium, magnesium, iron, and zinc. High-performance liquid chromatography-based vitamin analysis identified the presence of B vitamins (B1, B3, B5, B6, and B9) and vitamin E. Fatty acid profiles were determined using gas chromatography. A sensory analysis of the prepared PL was conducted through 20 volunteers. RESULTS: The analysis revealed that PL is a calorie-dense food source, rich in protein (15.23 g/100 g), fat (38.10 g/100 g), and carbohydrates (40.18 g/100 g). Micronutrient analysis identified the presence of essential minerals and B vitamins. The fatty acid profile indicated the presence of both monounsaturated and polyunsaturated fats. DISCUSSION: The nutritional profile of PL suggests its potential to contribute to energy intake and provide essential nutrients during postpartum recovery. Investigation of the bioactive compounds present in PL and their potential health benefits is warranted. Understanding these properties could support the traditional use of PL in postpartum care and pave the way for future research on its potential therapeutic applications. CONCLUSION: This study provides a foundation for understanding the nutritional value of PL. The results support the continued exploration of PL’s potential role in promoting postpartum health and well-being.