Roasted Bengal Gram-Garden Cress Laddoo as a Traditional Functional Food Intervention for Iron Deficient Adolescent Girls

Iron deficiency anaemia is common in adolescent girls due to rapid growth, onset of menstruation, and insufficient intake of iron-rich foods. Traditional, food-based approaches can provide sustainable solutions to improve micronutrient intake. The study aimed to develop and standardize the roasted Bengal gram–garden cress laddoo and to evaluate its sensory acceptability and nutritive value. Three variations (L1, L2, and L3) of laddoos were prepared by varying the proportions of roasted Bengal gram flour (35 g, 45 g, and 55 g, respectively) and garden cress seeds, with other traditional ingredients. Sensory evaluation was carried out by adolescent girls using a nine-point hedonic scale. Sample L1 received the highest scores for all sensory attributes, with significant differences among samples (P < 0.05). Nutritional analysis showed that the laddoo was rich in energy, protein, iron, calcium, copper, phosphorus, and folate, suggesting its potential to improve iron intake and reduce the risk of anaemia among adolescents.