European Journal of Biomedical and Pharmaceutical Sciences

QUALITY EVALUATION AND FORTIFICATION OF IRON RICH COOKIES USING MILLETS

Gomathi M.*, Gowsalya P. and Karthy E. S.

ABSTRACT

Iron is essential to all body cells. Iron functions primarily as a carries of oxygen in the body, both as a part of hemoglobin in the blood and of myoglobin in the muscles. Iron deficiency anemia occurs when there is not enough iron in the red blood cells. This is a common problem often caused by pregnancy, blood loss and a diet low in iron or poor absorption of iron by the body. Now, Iron deficiency anemia is a major public health problem affecting numerable people throughout the globe. There is substantial evidence that anemia in children is associated with decreased physical and mental development, impaired immune function and reduced capacity of leucocytes to kill microorganism. To overcome this anemia some traditional foods like millets are prescribed nowadays. Millets have been neglected despite their nutritive value and therapeutic use. Millets is a nutria-cereal which can be exploited for the use as functional foods. Millets grains are nutritionally comparable and superior to major cereals with respect to protein, energy, vitamins and minerals. They are rich source of dietary fiber, phytochemical and micronutrients. Hence the present study was carried out with the objective to prepare iron enriched cookies by supplementing millets flour to assess the nutritional quality.

Keywords: Iron, Anemia, Millets, Cookies.