Antioxidant Activity, Nutrient Content and Se...

Antioxidant Activity, Nutrient Content and Sensory Evaluation of Traditionally Used Recipe of Banjara Kado

Author Name : Nenavath Sunitha, B. Anil

ABSTRACT Kado in tasty Nutritious drink that is most popular in India especially in Banjara Lambadi community. Kado is usually made with palm jaggery and mixture of spices (masala). This study is aimed to develop and evaluate a healthy drink called as ‘KADO’ by using palm jaggery, ghee, ginger, licorice, cardamom were added in proportion of (50%+35%+15%) (sample A), 60%+25%+15%(sample B) and 70%+15%+15%(sample C) for the development of kado. The Kado drink, a traditional beverage prepared by the Banjara tribe, is specifically formulated to support women’s health during the postpartum period and adolescence. It plays a crucial role in maintaining adequate iron and calcium levels, enhancing milk production in lactating women, and preventing mineral deficiencies in teenage girls. By addressing deficiencies in iron and calcium, Kado drink helps prevent anemia and supports bone health during puberty.