Development of value-added ragi barfi by incorporating mudakathan (Cardiospermum halicacabum) and evaluation of its sensory, shelf life and nutrient analysis

Introduction: Insufficient dietary calcium intake has resulted in calcium deficiency affecting half of the population, which has implications for bone strength and an increased risk of osteoporosis in post-menopausal women. Barfi made from ragi flour and mudakathan leaves powder provides various benefits, including antioxidants, anti-arthritic, anticancer, and anti-inflammatory properties. The present research aimed to develop ragi barfi incorporating mudakathan (Cardiospermum halicacabum) and to evaluate its sensory acceptability, as well as to analyse the micronutrient (calcium and vitamin D) and macronutrient contents of the developed products. Methods: Barfis were prepared using standard procedures, with one group made without mudakathan leaves powder (T0 Control) and three variations (T1, T2, and T3) made with mudakathan leaves powder in proportions of 5 grams, 10 grams, and 15 grams. These barfis were then evaluated by thirty panellists using a nine-point hedonic scale. The accepted product underwent nutrient analysis, microbial analysis for shelf life, and cost analysis. The samples were compared using one-way analysis of variance (ANOVA). Results: In the sensory evaluation, three variations (T1, T2, T3) were considered; T3 was ultimately selected based on sensory and nutritional analysis. The barfi prepared with 15 grams of mudakathan was found to be highly acceptable in all quality attributes and demonstrated good storage ability with a shelf life of one month. Conclusion: This indicated that the efficient combination of mudakathan and “poor man’s millet” can be utilised to reach households and address public health by promoting bone strength.