Development of Nutrient-Dense Khakhra: An Innovative Approach to Enhance the Dietary Intake of Construction Workers

Abstract Construction workers are one of the most vulnerable occupational groups prone to nutritional deficiencies due to their strenuous physical activity, irregular eating habits, and limited access to balanced diet. A locally sourced nutrient-dense khakhra was developed and evaluated for its nutritional and sensory qualities. Construction workers are highly vulnerable to nutritional deficiencies due to irregular eating habits, inadequate dietary intake, and the physically demanding nature of their work. The present study aimed to develop and evaluate a nutrient-dense khakhra using locally available, affordable, and nutrient-rich ingredients to improve the dietary quality of construction workers. The khakhra was prepared using wheat flour, besan (chickpea flour), bajra (pearl millet flour), sesame seeds, and moringa leaf powder. The incorporation of these ingredients was intended to enhance the nutritional value of the product, particularly with respect to protein, iron, calcium, dietary fiber, and other essential nutrients. The developed khakhra was subjected to sensory and nutritional evaluation to assess its acceptability and nutritive value. Among the developed formulations, the selected khakhra demonstrated high sensory acceptability in terms of appearance, colour, taste, texture, and overall acceptability. The product also showed improved nutritional quality compared with the standard khakhra, indicating its potential as a nutrient-dense snack. The study concludes that the developed khakhra can serve as a convenient, economical, and nutritious food option for construction workers and may contribute to improving their dietary intake and supporting health and work efficiency.