Vol. 7, Issue 4, Part A (2025)

Iron deficiency is one of the most widespread nutritional disorders globally, especially in developing countries. The present study focuses on the formulation of iron-enriched fruit juice using locally available fruits and iron fortificants, with the aim to combat iron deficiency anaemia. The developed juice was evaluated for its physicochemical properties, sensory characteristics, and nutritional composition, including iron bioavailability. Fortification was done using ferrous sulfate and ferrous gluconate. The results revealed that iron enrichment did not adversely affect the sensory qualities and significantly enhanced the iron content. The product demonstrated good shelf stability and has potential as a functional beverage to support nutritional health.