Varanasi/Muzaffarpur: A multi-institutional research team led by Dinesh Chandra Rai has developed a functional food product combining pearl millet and dairy ingredients, aimed at addressing the nutritional needs of postmenopausal women.
The study, published in the journal Food Biomacromolecules, introduces a bajra-based laddu formulated using ghee to enhance nutrient absorption.
Prof Rai, vice-chancellor of BR Ambedkar Bihar University, Muzaffarpur, and a senior professor at Banaras Hindu University, said the research integrates traditional food practices with modern scientific methods.
Focus On Nutrition And Shelf Life
Laboratory tests showed the product is rich in calcium and phosphorus and remains stable for up to 90 days at room temperature, making it suitable for wider distribution.
Researchers said the formulation is specifically designed to support the dietary requirements of postmenopausal women, a group often vulnerable to nutritional deficiencies.
Multi-Institutional Collaboration
The research team included scientists from multiple institutions, including Quantum University, Acharya Narendra Deva University of Agriculture and Technology (Ayodhya), Rajiv Gandhi University (Itanagar) and Chhatrapati Shahu Ji Maharaj University (Kanpur).
Boost To Rural Economy
Prof Rai said the model has the potential to strengthen rural economies by enabling farmers and dairy cooperatives to convert locally available raw materials into value-added products.
“This approach allows producers to move beyond supplying raw commodities and enter the higher-value functional food market,” he said.
Linking Tradition With Innovation
Researchers noted that the product demonstrates how traditional Indian foods can be adapted using scientific techniques to meet modern health needs.
The development has been welcomed by the academic community at both BHU and BR Ambedkar Bihar University, with scholars highlighting its potential impact on nutrition, agriculture and rural livelihoods.
