Development and Quality Evaluation of Iron Rich Biscuit Mixes Using Finger Millet Singh Pragya*, Academic Consultant, Srivastava Sarita**, Prof. *Osmania Uiversity College for Women, Hyderabad, Andhra Pradesh, India. **Dept. of Foods and Nutrition, College of Home Science, GBPUA&T, Pantnagar, Uttaranchal Abstract Iron deficiency anemia is a major public health problem affecting numerable people throughout the globe. Finger millet is amongst the major crop of Uttaranchal and is rich in calcium and iron. So the present study was undertaken with the objective to develop convenience mixes rich in iron for biscuits using finger millet along with either locally grown food items or fortifying with suitable chemicals. The mixes were studied for nutritive value viz. proximate composition, in vitro protein digestibility, calcium, iron, phosphorus, in vitro iron bioavailability and antinutrients. The storage stability of mixes was evaluated by sensory evaluation, bacterial and fungal counts. The biscuits were studied for proximate composition, sensory quality and acceptability. The results led to the conclusion that finger millet upto 70 % can be incorporated to formulate iron rich biscuit mix. These biscuits mixes were nutritious (crude protein in range of 10.90–24.14%, crude fat 0.30–3.70%, tatal ash 0.60–4.70%, iron 24.07 mg %, in vitro iron bioavailability 22.68–42.00 %, calcium 22.00–552.37 mg% and phosphorous 119.80–372.30 mg. these mixes were low cost, acceptable at laboratory and field level. These mixes also had good storage stability. These mixes can be used successfully in supplementary feeding programmes. Top |