Nutritional and Microbial Profile of Black Rice (Oryza sativa L.indica) and Chickpea (Cicer arietinum L.) Ladoo

Aim: To formulate and standardize the sensory, nutritional, and microbial analysis on Black Rice (Oryza sativa L. indica) and chickpea (Cicer arietinum L.) Ladoo for obesity. Objective: The study aimed to formulate and standardize Black Rice (Oryza sativa L. indica) and Chickpea (Cicer arietinum) ladoo, evaluating its sensory acceptability, nutritional composition, and microbial safety to address obesity. Methods: Three variations of black rice and chickpea ladoo were developed in a controlled environment. Sensory evaluation was conducted by thirty panelists using a nine-point hedonic scale. The most accepted variation (Trial 3) was subjected to nutrient analysis, microbial shelf-life testing, and phytochemical screening to assess its functional properties. Findings: The organoleptic evaluation indicated high acceptability, and the selected formulation provided 116.63 mg of calcium, 7.18 mg of iron, and 1.72 mg of zinc per serving. The ladoo also exhibited a favorable microbial shelf life, suggesting its potential as a functional food for weight management. Novelty: This study may also be used to determine the effectiveness of black rice, which has been shown to have numerous useful qualities, for non-consumers and to provide black rice consumers more options for their diets. It also highlights the sensory acceptability and nutritional benefits of a traditional, yet modified snack aimed at promoting better health outcomes. Keywords: Black rice, Chickpea, Obesity, Low glycemic index, Nutrient analysisa