Rediscovering THEKUA: An Innovative Nutritional Fusion of Neera, Jaggery, And Super Seeds for Sustainable Rural Entrepreneurship

Abstract

Traditional Indian foods possess considerable cultural and nutritional value, yet many have received limited attention in terms of value addition and functional food development. The present study aimed to develop a nutritionally enriched variant of the traditional Bihar sweet Thekua by incorporating Neera, jaggery, and nutrient-rich super seeds (sesame, flaxseed, chia, pumpkin, and sunflower) while evaluating its nutritional quality, sensory acceptability, economic feasibility, and entrepreneurial potential. A mixed-method research design was adopted, involving product formulation, nutritional analysis, sensory evaluation using a 5-point hedonic scale, consumer acceptability assessment, and cost estimation. Three formulations were developed and compared. The mixed-seed variant demonstrated the highest nutritional value, providing superior protein, dietary fibre, calcium, and iron content compared with the other formulations. Sensory evaluation showed that the mixed-seed formulation achieved the highest overall acceptability score (4.8 ± 0.2), with statistically significant differences among formulations (p < 0.05). Consumer responses indicated high market acceptance, with 92% of participants liking the product, 90% recognizing its health benefits, and 95% expressing willingness to purchase it at a reasonable price. The estimated production cost of ₹21 per 100 g further supports its commercial feasibility. Overall, the developed Neera Thekua represents a nutritious, culturally acceptable, and economically viable functional food with promising potential for commercialization through women-led enterprises and Self-Help Groups, thereby contributing to sustainable rural entrepreneurship and food innovation.