Enrichment of Traditional Spice Mix Powder with Niger Seeds

The aim of the present study was to nutritionally enrich the traditional spice mix powder with Niger seeds which are an excellent source of Iron and Calcium. Three variations (Basic and 2 Variations) were developed. The basic recipe consisted of maximum amount (60g) of Niger seeds. Variation 1 was developed in the ratio of 2: 1 (two parts of Niger seeds and one part of Sesame seeds) whereas in Variation 2, two parts of Niger seeds and one part of Bengal gram dal were used. The products were analyzed (n= 70) for sensory attributes like color, texture, flavor, taste, aftertaste and overall acceptability. Mean scores revealed that Basic (8.540.63) recipe was most acceptable followed by Variation 1 (8.410.64) and Variation 2 (8.30.70). t-test revealed a significant difference (p