Abstract BACKGROUND Stinging nettle ( Urtica dioica ) is a nutrient‐rich wild plant with potential to address micronutrient deficiencies when integrated into familiar foods. METHODS Nettle leaves were blanched, dried, powdered, and analyzed for nutritional and functional properties. Sev, a traditional savoury snack made from extruded gram flour dough with spices and deep fried was fortified with 3% to 11% nettle powder and evaluated for sensory attributes. The 7% formulation, identified as most acceptable, was further analyzed. Data were assessed using analysis of variance (ANOVA) and t ‐tests ( P < 0.05). RESULTS Nettle powder was high in protein (23.99%), fibre (14.91%), calcium (347.46 mg/100 g), and iron (52.11 mg/100 g). The 7% nettle Sev showed improved protein, iron, calcium, phenolics, and flavonoids compared to the control, with good sensory acceptability. Crude fibre increased, while total dietary fibre slightly declined. CONCLUSION Fortifying Sev with stinging nettle enhanced its nutritional quality without compromising taste, offering a practical and culturally acceptable strategy to improve micronutrient intake. © 2026 Society of Chemical Industry.
Dhyani et al. (Mon,) studied this question.
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