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Farhat Sultana Vijayalakshmi Geetha Mini

Abstract

Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition.


 

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Keywords

Essential amino acids, Malnutrition, Protein-enriched cookies, Tamarind seed

References
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Sultana, B. F., Vijayalakshmi, R., Geetha, P. S., & Mini, M. L. (2020). Optimization of value added products from under-utilized tamarind kernel powder. European Journal of Nutrition & Food Safety, 12(11), 20-25.
Citation Format
How to Cite
Sultana, F. ., Vijayalakshmi, Geetha, & Mini. (2021). Standardization of protein-enriched cookies made from Tamarind seed flour. Journal of Applied and Natural Science, 13(SI), 194 - 197. https://doi.org/10.31018/jans.v13iSI.2827
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Research Articles