Enriched biscuit production for iron and vitamin a deficiency in pregnant and lactating women

Around the world, iron and vitamin A deficiencies are frequently observed in the community, especially among pregnant and lactating women. The objective of this study is to produce biscuits with the potential to reduce iron and vitamin A deficiencies. In the study, biscuits are produced by grinding and powdering carrot, date, and pumpkin seed, which are rich in vitamin A and iron, and substituting them into sweet sorghum flour and corn starch. The production of biscuits in the study is performed according to the Box-Behnken experimental design, and the biscuit formulation that gives the best results in terms of sensory analysis, vitamin A and iron content is determined. Other analyses are conducted on the optimal biscuits. Thus, a sustainable approach is followed to reduce the vitamin A and iron deficiencies that cause anemia through nutrition.