Shraddha Institute of Pharmacy, Kondala Zambre, Washim – 444505
Iron deficiency anemia remains a major global public health concern, particularly affecting women, children, and vulnerable populations due to inadequate nutritional intake and poor iron bioavailability. This study focuses on the formulation and evaluation of a hemoglobin-boosting herbal biscuit as a functional food approach to combat anemia. The developed biscuit incorporates natural, iron-rich and nutrient-dense ingredients such as wheat flour, ragi, dates, apricot powder, sunflower seeds, jaggery, and tulsi, aimed at enhancing hemoglobin levels and improving overall nutritional status. The preparation involved standard baking procedures followed by physicochemical and textural evaluation, including parameters such as average weight, thickness, diameter, hardness, moisture content, ash value, and color. The formulated biscuits exhibited desirable organoleptic and physical characteristics, including moderate crispness, uniform structure, acceptable moisture content (5–7%), and good mineral composition (ash value 2–3%). The results suggest that the herbal biscuits possess suitable nutritional and functional properties, making them a promising, cost-effective dietary intervention for managing iron deficiency anemia. The incorporation of bioactive compounds and iron-rich ingredients enhances both the therapeutic value and consumer acceptability of the product. Thus, this study supports the potential use of functional foods as a sustainable strategy to reduce anemia prevalence and improve public health outcomes.
The word "Anemia" (derived from the ancient Greek anemia , which means "lack of blood") refers to a collection of disorders caused by body tissues’ inability to maintain a normal haemoglobin concentration due to insufficient supply of one or more nutrients, which lowers the total amount of circulating hemoglobin.
It is one of the most prevalent nutritional disorders worldwide, particularly affecting developing countries and vulnerable populations such as children, adolescent girls, and pregnant women. According to global estimates, a significant proportion of the population suffers from anemia, with iron deficiency being the most common underlying cause
Iron deficiency anemia (IDA) arises due to inadequate dietary intake, poor absorption, or excessive loss of iron, leading to reduced hemoglobin synthesis and diminished oxygen-carrying capacity of blood. This condition manifests through symptoms such as fatigue, weakness, dizziness, and decreased cognitive and physical performance, thereby impacting overall quality of life and productivity
Despite various medical interventions, anemia continues to persist as a major public health challenge, especially in low- and middle-income countries.
Biscuit
In recent years, there has been increasing interest in the development of functional foods as a sustainable and cost-effective approach to combat nutritional deficiencies. Functional foods are enriched with bioactive compounds and essential nutrients that provide health benefits beyond basic nutrition. Incorporating iron-rich and nutrient-dense ingredients into commonly consumed food products offers a practical strategy to improve dietary intake and prevent anemia
Biscuits are widely accepted, convenient, and shelf-stable food products that can serve as an ideal vehicle for nutrient fortification. The formulation of herbal biscuits using natural ingredients such as whole wheat, ragi, dates, apricot, sunflower seeds, and tulsi provides a rich source of iron, vitamins, and antioxidants that support hemoglobin synthesis and overall health. These ingredients not only enhance nutritional value but also improve palatability and consumer acceptability.
Therefore, the present study focuses on the formulation and evaluation of hemoglobin-boosting herbal biscuits as a functional food aimed at preventing and managing iron deficiency anemia. This approach emphasizes the use of natural, affordable, and nutritionally enriched ingredients to develop a product that can contribute to improving hemoglobin levels and reducing the prevalence of anemia among vulnerable populations.
Advantages of hemoglobin boosting herbal biscuits
MATERIALS
Table no 1:-Materials and their functions
|
Sr.no |
Material |
Role in formulation |
|
1 |
Wheat flour |
Provides structure, energy, and small amount of iron |
|
2 |
Ragi flour |
Rich in iron and calcium; supports hemoglobin formation |
|
3 |
Apricot powder |
Source of iron and vitamin C; enhances iron absorption |
|
4 |
Dates powder |
Provides iron and natural sugars; boosts energy and reduces fatigue |
|
5 |
Sunflower seeds |
Contains iron, vitamins, and healthy fats; supports blood health |
|
6 |
Tulsi powder |
Improves iron absorption and protects RBCs with antioxidants |
|
7 |
Cardamom powder |
Enhances flavor and aids digestion |
|
8 |
Jaggery |
Sweetening agent Rich in iron; helps increase hemoglobin levels |
|
9 |
Butter |
Improves texture, taste, and palatability |
|
10 |
Baking powder |
Acts as leavening agent; makes biscuits light and porous |
|
11 |
Salt |
Enhances taste and balances flavor |
|
12 |
Water |
Helps in dough formation and uniform mixing |
METHODS AND EVALUATION
method of preparation
Formulation Table
Table no.2 :-Formulation table for haemoglobin boosting herbal biscuit
|
Sr. No. |
Ingredients |
Quantity (gm) Batch 1 |
Quantity (gm) Batch 2 |
Quantity (gm) Batch 3 |
|
1 |
Whole wheat flour |
25 |
30 |
30 |
|
2 |
Ragi flour |
5 |
5 |
5 |
|
3 |
Apricot powder |
1 |
2.5 |
2.5 |
|
4 |
Dates powder |
4 |
5 |
5 |
|
5 |
Cardamom powder |
1 |
0.5 |
0.5 |
|
6 |
Tulsi |
0.2 |
0.2 |
0.2 |
|
7 |
Sunflower seeds |
1 |
1 |
1 |
|
8 |
Jaggery |
5 |
15 |
15 |
|
9 |
Baking powder |
0.25 |
0.25 |
0.25 |
|
10 |
Butter |
5 |
15 |
15 |
|
11 |
Salt |
0.5 |
1 |
1 |
|
12 |
Water |
27 ml |
35 ml |
35 ml |
Evaluation parameters
1. Texture profile analysis /Textural characteristics of biscuit
Fig no.1:- final product
2. Average weight:- The weight was measured in gram by analytical balance machine
Fig no.2:- Average weight
Average weight = 10.2+8.2+10.2+12.7+12.3+10.8
= 64.4/6
= 10.7 gm
3. Thickness:- The thickness was measured in mm by digital vernier caliper
= 4.3
Fig no.3:- Thickness
4.Diameter :- The diameter was measured in mm by digital vernier caliper
= 8.7
Fig no.4:- Diameter
5. Hardness:-
Measured using a hardness meter or texture analyzer to evaluate chewiness and texture.
Hardness is defined as the maximum force required to break or compress the biscuit. It indicates the texture quality of the biscuit, such as crispness or softness.
Fig no.5 :- Hardness Tester
6. Moisture content
Determination of amount of water in the sample is called moisture content. 6- cookies are prepared from which 1 is taken out for calculating initial weight, and after air-drying of this same cookie the final weight is calculated.
Moisture content in sample can determine by Oven drying method. Moisture content (%) = [(X+Y)-Z / Y] 100
Where, X=Weight in gram of empty dish.
Y=weight in gram of sample.
Z= weight of in gram of the dish with material after drying to constant weight.
=5-7%
7. Ash value
Ash value is important for detecting purity and quantity of total amount of the minerals and thier concentration in formulated samples. Total ash content was determined by Muffle furnace.
Total ash content (% by weight) = weight of ash / total weight of sample
= 2-3%
8. Colour determination
The prepared biscuits exhibit a uniform light to medium brown colour with a slightly golden-brown surface. This coloration is characteristic of proper baking.
RESULTS
Texture profile analysis :- revealed that the biscuits possessed a smooth and slightly cracked surface, indicating proper baking. The presence of apricot seeds and sunflower seed pieces contributed to a slightly rough and uneven surface, enhancing the product’s sensory appeal. They appeared moderately crisp externally with a firm but not hard bite, and the low moisture nature indicated good shelf stability.
Average weight:- of the biscuits was calculated using an analytical balance and was found to be 10.7 g, indicating uniformity in size and preparation.
Thickness :- was measured using a digital Vernier caliper and were found to be 4.3 mm confirming consistency in shaping and processing.
Diameter:- was measured using a digital Vernier caliper and were found to be 8.7 mm .
Hardness test :- was measured using a haedness tester and were found to be 8.7 mm indicated that the biscuits possessed moderate hardness, reflecting a desirable balance between crispness and firmness. This suggests good textural quality suitable for consumption.
Moisture content:- of the biscuits was found to be in the range of 5–7%, which is within the acceptable limit for biscuits and contributes to extended shelf life and prevention of microbial growth.
Ash value :-was determined to be 2-3%, indicating the presence of an appropriate amount of mineral content in the formulated biscuits.
Colour determination :-showed that the biscuits had a uniform light to medium brown colour with a golden-brown surface, confirming proper baking and desirable appearance
SUMMARY
The project aims to develop a hemoglobin-boosting herbal biscuit using natural ingredients like dates, sunflower seeds, apricot powder, and whole wheat to combat anemia in vulnerable populations. The biscuit is formulated to provide bioavailable iron and essential nutrients like vitamin C and folic acid. The study involves evaluating the biscuit physicochemical, nutritional, and therapeutic properties, including texture, color, sensory evaluation, and shelf life. A feeding experiment was conducted to assess the biscuit's efficacy in improving hemoglobin levels and iron status in individuals with iron deficiency anemia.
CONCLUSION
The formulated herbal biscuit shows promise as a nutritious and convenient food product to address anemia in vulnerable populations, such as women and children. The biscuit's iron-rich herbal ingredients, including apricot, dates, and sunflower seeds, provide a natural and bioavailable source of essential nutrients. The evaluation of the biscuit's physical, nutritional, and therapeutic properties demonstrates its potential as a functional food product. Nonetheless, this innovative approach can help alleviate anemia-related health issues in resource-constrained communities.
REFERENCES
Shubham Kale, Ankita Sarnaik, Dr. Swati Deshmukh, Formulation and Evaluation of Hemoglobin Boosting Herbal Biscuit, Int. J. of Pharm. Sci., 2026, Vol 4, Issue 5, 949-957. https://doi.org/10.5281/zenodo.20043041
10.5281/zenodo.20043041
