Dietary intake and biomarkers of micronutrient status of 100 non-pregnant women of reproductive age (NPWRA) were assessed to determine optimal levels of iron, zinc, vitamin B12, and folic acid to include in multiply-fortified salt (MFS) that will be evaluated in an upcoming trial. Weighed food records were obtained from participants to measure intake of micronutrients and discretionary salt, and to assess adequacy using Indian Nutrient Reference Values (NRVs). Statistical modeling was used to determine optimal fortification levels to reduce inadequate micronutrient intake while limiting intake above the upper limit. Fasting blood samples were obtained to assess iron, zinc, vitamin B12, and folate status. In usual diets, inadequate intake of iron (46%), zinc (95%), vitamin B12 (83%), and folate (36%) was high. Mean intake of discretionary salt was 4.7 g/day. Prevalence estimates of anemia (37%), iron deficiency (67%), zinc deficiency (34%), vitamin B12 insufficiency (37%), and folate insufficiency (70%) were also high. Simulating the addition of optimized MFS to usual diets resulted in percentage point (pp) reductions in inadequate intake by 29 pp for iron, 76 pp for zinc, 81 pp for vitamin B12, and 36 pp for folate. MFS holds potential to reduce the burden of micronutrient deficiencies in this setting.

Seabuckthorn (Hippophae rhamnoides spp. Turkestanica) is a wild, edible, vitamin rich, orange-yellow coloured berry belonging to Elaegnaceae family. This high-altitude temperate plant is distributed wildly in the Himalayan region of India like Lahaul and Spiti valley of Himachal Pradesh, Uttaranchal, Sikkim and Arunachal Pradesh. It also grows in America, Asia, Canada and Europe. The aim of this present study was to evaluate the effect of blending and storage duration on chemical constituents and sensory acceptability of seabuckthorn and plum based jam. Ripened Seabuckthorn berries were procured from Lahaul Valley. Fresh plums (Prunus domes-tica) fruit of Santa Rosa variety were purchased from the local market. Jam was prepared from pure seabuckthorn pulp and its blends with plum pulp at 25, 50,100 percent levels of replacement of seabuckthorn pulp with plum pulp. Jam samples were evaluated for various chemical and sensory attributes at different storage intervals, i.e., 0, 60 and 120 days. The ascorbic acid, TSS, acidity, total sugars, non-reducing sugars decreased with the increase in the storage period whereas pH, Brix acid ratio and reducing sugars increased. The overall acceptability scores revealed non-significant (P<0.05) effect of storage and interactions between storage and blending on the sensory quality of the jam samples. However, blending of seabuckthorn and plum pulps for the preparation of jam in 1:1 ratio improved the overall acceptability ratings of the jam over the pure seabuckthorn jam.