Sensorial, Nutritional and Shelf Life Evaluation of Bio-fortified Millet based Cookies Supplemented with Carrot Powder and Sesame

Abstract

Background: Micronutrient deficiency forms an important global health issue, leading to poor mental and physical development in children, predisposing deficient people to various diseases and losses in potential and productivity. To curb this form of malnutrition, fortification of foods via agronomic practices and manually can prove to be useful. Methods: Bio-fortified pearl millets were used for the development of nutrient-dense cookies, that were enriched with micronutrients. Cookies were prepared in eight variations employing both varieties of pearl millets, separately. First, control-without carrot powder and sesame; Type 1, Type 2 and Type 3 products contained 20%, 30% and 40% carrot powder, respectively along with 20% sesame. The cookies were evaluated for their organoleptic attributes, nutritional composition and shelf life. Result: Cookies were found highly acceptable for organoleptic scores. The nutritional parameters were found to be ranging between 5.26-6.17, 7.89-12.65, 23.31-27.61, 1.37-2.81 and 1.18-1.87 per cent for moisture, crude protein, crude fat, ash and crude fiber, respectively. Similarly 64.11-345.76, 7.05-8.98 and 2.77-3.95 mg/100 g for calcium, iron, and zinc, respectively, whereas β-carotene was evaluated varying from 13.27 to 583.01 μg/100 g for control and Type 2 cookies. The cookies contribute multiple macro and micro nutrients and also have a shelf life of two months when stored in air-tight containers with suitable ambient conditions.