Paper Details

Improper nutrition is one of the important causative factor that leads to increased susceptibility to bacterial, viral and parasitic infections The World Health Organization (WHO) has announced dietary guidelines during the COVID-19 outbreak stressing the importance of a balanced diet to maintain a strong immune system and to minimize susceptibility to infections. Thus administration of proper diet is thus leading factor for preventing COVID-19 pandemic. The research study was conducted to develop nutritious cookies. The product was developed by using Whole wheat flour, Horse gram flour and Oats flour and incorporating it with Sesame seeds, Niger seeds and Almond powder. The cookies were baked at 1600c for 15 minutes in oven. Proximate analysis and Sensory evaluation of cookies were conducted by standard methods. The results of proximate analysis revealed Moisture 0.32%, Total minerals 1.84gm%, Crude protein,13.27gm, Crude fat 33.59 gm, Crude fiber 0.81gm, Carbohydrate 50.17gm,calcium 179.05 mg, Iron 3.84mg and Energy 556.07kcal/100gm. High content of protein, calcium and iron were found in modified cookies compared to the locally available market cookies. The cookies were found to be acceptable in sensory evaluation and nutritionally superior compared to the locally available market cookies.

Horse Gram, Oats, Niger seeds, Sesame seeds, Protein, Iron, Calcium