Description

Optimized biscuits will provide 15% of calorie, 20% protein, 7.6% iron and 9% of daily calcium requirement of RDA per 100 g of product. Validation of biscuits in animal model indicated that its consumption resulted in approximately 25% and 75% increase in haemoglobin and serum ferritin level respectively. Apparent digestibility coefficient and retention of iron was significantly more in anemic mice as compared to control. Processing technology can be adopted with the existing infrastructure of bakery unit and can provide opportunity to diversify the product profile towards health foods.