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Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate in women. The key factors responsible include dietary elevated iron demand, socioeconomic, and disease status. To overcome IDA, disease control measures, dietary diversification, supplementation and iron fortification in food have been adopted. Iron fortification in food is considered a long term and sustainable strategy in the present scenario. For an efficient fortification program, the combination of iron fortificants and food vehicle must be safe, acceptable, and consumed by the target population. Moreover, it should not adversely affect acceptability and stability of the end product.

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This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.

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Storage period, temperature and moisture are the key traits, accountable for variation in chemical, cooking and sensory attributes of rice. The study of two promising varieties of fine Basmati rice stored at various temperatures revealed pronounced influence of storage on various quality traits i.e. volume expansion ratio, water absorption ratio, elongation ratio, alkali spreading value, amylose contents and sensory attributes. The cooking quality was affected significantly in the months following harvesting. Freshly harvested Basmati varieties (Basmati Super and Basmati-385) were aged for a period of sixteen weeks (4 months) at different temperatures (5, 25, 35, and 45°C). Aging of rice played imperative role in establishing the aforesaid quality traits. Storage condition resulted in increased moisture, water absorption ratio, volume expansion ratio and elongation ratio while amylose content and alkali spreading value of both rice varieties were decreased. The protein content showed insignificant differences. Storage of both varieties at 35°C gave best results for sensory attributes like taste and over all acceptability. Basmati Super showed better performance in cooking and eating quality than that of Basmati-385 during storage.

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The results of the present study demonstrated that mung bean hulls have high potential as a new feedstock for xylitol production. In addressing the current concerns of obesity and diabetes, xylitol extracted from such agricultural waste should be considered in diet-based therapies for weight loss programmes.