Increasing the Nutritional Value of Biscuits by Adding Low Cost Neutral Sources of High Protein and Minerals

Abstract

The present study was conducted to prepare low cost dry meal, high in nutrient requirements of protein and minerals, as well as long shelf life for school children. Biscuits were supplemented with high protein sources as inactive dry yeast to overcome protein deficiency problem, with adding cinnamon for mineral supply, especially iron, zinc, calcium and manganese. Inactive dry yeast was added to wheat flour in rich biscuits at four replacement levels ( 5, 10, 15 and 20%). The cinnamon was added to all biscuits (3%). Chemical composition of inactive dry yeast and cinnamon as well as biscuits were determined. The physical properties and sensory evaluation of biscuits were investigated. Mineral analysis and vitamin B complex were determined in biscuits. The biscuits supplemented with inactive dry yeast were recorded acceptable for all percentages, whereas the percentage 10% recorded the highest score in overall acceptability.