Iron-enriched biscuits as a sustainable food-based strategy for improving dietary iron intake

Abstract

Iron deficiency anemia remains a major global public health problem, particularly among children, adolescents, and women of reproductive age. Food fortification using commonly consumed products offers a sustainable strategy to improve dietary iron intake. The present study aimed to develop iron-enriched biscuits and to evaluate their nutritional composition, iron content, and sensory acceptability in comparison with control biscuits. Three formulations were prepared: control (non-fortified), low-iron, and high-iron biscuits, using a bioavailable iron source. Proximate composition was analyzed using standard AOAC methods, while iron content was quantified by atomic absorption spectrophotometry (AAS). Sensory evaluation was conducted by a panel of 30 semi-trained individuals using a 9-point hedonic scale. Results revealed that iron fortification significantly increased the iron content from 3.2 mg/100 g in T0 (Control) biscuits to 12.8 mg/100 g and 22.5 mg/100 g in T1 (low-Iron) and T2 (high-iron) biscuits, respectively, without adversely affecting overall nutritional quality. Minor variations were observed in moisture, protein, ash, carbohydrate, and energy values, all remaining within acceptable ranges. Sensory scores showed a gradual decline with increasing iron levels; however, all fortified biscuits were rated acceptable, with the low-iron formulation showing the best balance between enhanced iron content and consumer acceptability. The study concludes that iron-enriched biscuits can serve as a practical, cost-effective, and culturally acceptable functional food for improving dietary iron intake and combating iron deficiency anemia.