Vol. 11, Issue 7 (2022)

Author(s):
Dr. Pooja Chaturvedi, Dr. Niharika Shukla, Dr. Rashmi Shukla and Ketaki Dhumketi

Abstract:
The present investigation is an attempt to formulate higher nutritional value of cookies with added health benefit by addition of Buckwheat flour, Pearl millets, and maize flour and with whole wheat flour, which is extremely important as it takes an important place among the crops, which are a good source of protein, minerals and trace elements. Multigrain biscuits will formulate by blending refined wheat flour and multigrain flour (Wheat flour, Pearl millet, Maize and Buckwheat) in 60:40 ratio. Incorporation of multigrain flour enhancing the nutritive value of the sweet biscuits. The functional properties of different blends of composite flour were studied. Cookies were prepared by using different ratios of composite flour. Cookies, among the bakery products, are most significant in the world. These are an important food product used as snacks by children and adults. Cookies differ from other baked products like bread and cakes due to their low moisture content which ensures that they are free from microbial spoilage and confer a long shelf life on the product. For the study nutrismart village Sihoda was selected. To evaluate the impact and acceptability 6 to 8years school going children were selected. Their per day consumption of multigrain biscuits and Anthropometry were taken and assessed. In the present study children were provided multigrain biscuits for three month. Before study children were taken only plain biscuits made from refined wheat flour. Multigrain biscuit was found to have higher phenol compounds, flavonoids and mineral content (K, Mg, Zn, and Cu) than wheat flour. The height and weight showed significant changes in selected subjects. The calories, protein, calcium and iron value of multigrain biscuits was found to be 260kcal, 6.8 gm, 40.05mg and 3.46 mg respectively.