Dr. B Suneetha and Dr. GMV Prasada Rao

The study was aimed and carried out to formulate calcium and iron enriched cookies with the improved ragi variety (Indravathi). The objective of this research was to prepare the nutritionally enriched cookies developed by incorporating improved ragi variety. Moisture content ranged from 1.59 to 1.63 percent. Moisture content of cookie I cookies was significantly lower as compared to local available ragi cookies and Protein content of cookie prepared from improved variety cookies were significantly higher than the other type cookies. Maximum fiber content was observed in cookie I (0.76%) followed by cookie II (0.62%) on dry weight basis. Iron content of two types of cookies varied from 3.41-3.82 mg/100g. Similarly higher Ca and Zn content was also observed in experimental cookies as compared to control, which might be due to nutrient content of improved variety. Addition of finger millet flour from the improved variety (Indravathi) increased the total mineral, fiber, calcium, iron and zinc content of cookies.

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