Role of Tiladi Modak in Enhancing Paediatric Nutrition: An Analytical Study

Background: Ayurveda’s paediatric branch (Kaumarbhritya) prescribes several modified food formulations (Modak) for child nutrition and therapy. Tiladi Modak, prepared predominantly with sesame (Til), jaggery and ghee, is traditionally administered to promote strength, weight gain and tissue nourishment [1,2]. Despite its continued clinical use, no scientific data exist on its nutritional composition. Objectives: To perform the first comprehensive physicochemical analysis of laboratory‑prepared Tiladi Modak, including macronutrients, energy value, sodium content and complete fatty acid profile (saturated, monounsaturated, polyunsaturated and trans fatty acids). Methods: A 130.00 g sample of Tiladi Modak prepared according to classical Ayurvedic formulary was analysed at Cultivator Phyto Lab Private Limited, Jodhpur (ISO/IEC 17025 accredited). Carbohydrates were estimated by IS 1656:2022, protein by IS 7219:1973, fatty oil by API Part II Vol IV:2017, energy value by calculation (CPL/STP/C/83), sodium by CPL/STP/C/16 (ICP‑OES), and fatty acid methyl esters by AOAC 996.06 22nd Edition:2023. Analyses were conducted between 10–13 December 2025. Results: Tiladi Modak contained 53.57 g/100g carbohydrates, 13.31 g/100g protein and 26.49 g/100g fat (dry basis), providing 492.88 Kcal/100g energy. Sodium measured 309.697 mg/kg. Fatty acid profiling revealed saturated fatty acids 11.97%, monounsaturated fatty acids 8.48%, polyunsaturated fatty acids 4.66% and trans fatty acids 0.040%. Conclusion: Tiladi Modak emerges as a high‑energy, protein‑rich, lipid‑dense traditional formulation with an exceptionally favourable fatty acid signature—low in trans fats and enriched with polyunsaturated fatty acids derived from sesame. This study provides the first validated nutritional benchmarks for Tiladi Modak, substantiating its traditional use and enabling evidence‑guided application in contemporary paediatric care. Keywords: Tiladi Modak; Ayurvedic paediatrics; Kaumarbhritya; nutritional analysis; sesame; fatty acid profile; protein content; traditional food formulation