Department of Pharmacy, Faculty of Engineering and Technology, Annamalai university, Chidambaram - 608 002, Tamil Nadu, India
Iron deficiency anemia remains a major global health concern, affecting millions, particularly women and children. The goal of this research is to create iron-fortified flakes as a functional food solution that will improve dietary iron intake and aid in the treatment of anemia. The formulation improves iron absorption by incorporating bioavailable iron sources like folic acid and vitamin C. Extended shelf life, sensory appeal, and nutrient stability are guaranteed by sophisticated processing methods like extrusion and controlled drying. The flakes are put through a comprehensive evaluation process to determine their consumer acceptability, iron bioavailability, and physicochemical characteristics. In vitro digestion tests and sensory evaluations confirm their efficacy as a tasty and nutrient-dense product. Developed as a cost-effective and practical dietary supplement, these enriched flakes provide a long-term solution to iron deficiency. By offering a novel food-based approach to anemia prevention and general health enhancement, this study advances the expanding field of nutraceuticals.
Breakfast is commonly regarded as a crucial meal that supplies the essential nutrients and energy needed for optimal physical and mental function throughout the day. As busy lifestyles become more prevalent, there’s been a surge in demand for quick, convenient breakfast options, often leading to the selection of processed cereals. Breakfast cereals are among the ready-to-eat products that have been gaining market share and are widely consumed worldwide. This effect may be associated with claims such as convenience, rapid and easy preparation, a lack of time for consumers to prepare daily meals, and the excellent availability of products with recognized nutritional and physiological properties (Caporizzi et al., 2023) [1]. The most important raw material in any breakfast cereal is grain. The most commonly used grains are corn, wheat, oats, rice and barley. Some hot cereals, such as plain oat meal, and a few cold cereals such as plain shredded wheat, contains no other ingredients. Most breakfast cereals contain other ingredients, such as salt, yeast, sweeteners, flavouring agents, colouring agents, vitamins, minerals and preservatives. (Marion and Jolene, 2016) [2]. Iron deficiency anaemia is prevalent nutritional disorder affecting adolescents worldwide. As adolescent’s iron stores tend to deplete during the growing process, a balance intake of iron, a micro nutrient is crucial. Factors such as poor dietary choices and peer influences often lead to insufficient intake among them, this issue remains a significant concern in low-income group countries like India, despite extensive iron supplementation programs targeting adolescents (Sandhya, J.J et al.,2024) [3]. Anemia may contribute to functional decline or to cognitive decline by restricting oxygen delivery to muscle or to the brain, mediating the deterioration of the physiologic systems that contribute to functional weakness, cognitive decline, and mortality, placing the elderly population at life risk. The geriatric syndrome of frailty has been recently defined as a wasting syndrome of adults, characterized by weakness, fatigue, weight loss, and extreme vulnerability to stressors, that predicts increased morbidity and mortality (ML Randi et al., 2020) [4]. The iron used for food fortification must have either GRAS (generally recognized as safe) or food additive status. Fourteen iron salts and elemental iron have been affirmed by the FDA as GRAS with reduced iron, a form of elemental iron, and ferric phosphate currently being used in cereal fortification. Folates occur in foods mainly as reduced polyglutamate derivatives. The form of folate used as a food fortificant is the highly bioavailable, oxidized monoglutamate form, folic acid (P Whittaker et al., 2001) [5]. Pearl millet (Pennisetum glaucum L.) is the sixth most important grain in the world and the principal source of food in Asia and Africa's semiarid regions (Pattanashetti et al., 2016) [6]. More than 95 percent of pearl millets are grown in developing countries, with India leading the way with 9.8 million hectares of total world production (Rani et al., 2018) [7]. Zinc is required for the functioning of the immune system, fetal development, production of sperm, etc and its content in green gram ranges from 1.2 to 3.28 mg. Copper involved in protein metabolism, and Molybdenum serves in cell protection its content in green gram ranges from 0.573 to 1.88 mg and 0.174 to 0.247 mg, respectively. Some other elements, like aluminum, chromium, cobalt, lithium, mercury, nickel, and selenium, are also found in green gram (nikarthil Sudhakaran et al., 2024) [8]. This study examined how the size of cereal flakes affects portion size and energy intake. Participants were given the same weight of cereal but in different flake sizes (standard, 80%, 60%, and 40% of the original volume). Results showed that as flake size decreased, participants poured less cereal by volume but consumed more by weight and energy. The smallest flakes led to a 34% increase in energy intake compared to standard flakes. Despite this, participants did not accurately estimate their calorie intake. The study suggests that smaller flakes lead to greater energy consumption, making them the best option for increasing calorie intake at breakfast (Barbara J. Rolls et al., 2014) [9]. This study evaluated the effect of water temperature on the nutritional value of ready-to-eat cereal foods. Four types of oat cereals (instant and quick-cook) were brewed at temperatures of 40, 60, 80, and 100°C (S Warnasih et al., 2022) [10].
MATERIALS AND METHODS
Procurement of Samples
The raw material for the processing of Breakfast Cereals has been listed below Pearl millet, Sprouts, Pepper, Drumstick seed, Flax seed, Fenugreek seed, Onion peel powder, Dried fig, Walnut, Garlic peel powder, Cashew shell powder.
Flow Chart Representation for Method Of Preparation
METHODOLOGY
High-quality Pearl millet and Sprouts were rinsed, dried and ground into fine powders, Pepper, Drumstick, Flax, Fenugreek seeds were ground into fine powders, and sieved for uniform texture, with all flours stored in airtight containers to ensure freshness and prevent moisture absorption. Measured and weighed all the ingredients, combined all dry ingredients in a large mixing bowl and mixed thoroughly to ensure even distribution. Gradually added wet ingredients like honey and water to the dry mix. Mixed until a smooth, slightly sticky dough was formed, ensuring it held together but wasn’t too wet. Spread the dough flat into a lined baking tray, ensuring an even thickness. Smoothed out the surface with a rolling pin or spatula to create a uniform sheet. Loaded the baking trays into the tray dryer, ensuring proper airflow between trays. Set the dryer to a temperature of 60°C. Dried the dough sheet for 4 hours, checking periodically for uniform drying and crispness. Once dried and cooled, gently broke the large sheet into smaller, irregular flake pieces by hand. Ensured the flakes were thin and crispy with varied sizes for texture. Allowed the crushed flakes to cool at room temperature. Checked for crispness and ensured no residual moisture to avoid spoilage, Stored the cooled flakes in airtight containers to maintain their crisp texture and prevent moisture absorption.
RESULTS AND DISCUSSION
Processing of Flours
High-quality Pearl millet, sprouts, pepper, flax seed, drumstick seed and fenugreek seeds were chosen for the flour-making process. Each ingredient was ground separately using a blender to achieve a fine powder. Each flour was sieved to ensure a uniform texture and removed any coarse particles. Each flour was stored in zip lock cover to maintain freshness and prevent moisture absorption.
Fig 1: Preparation Process of Multi-Seed Flour
Cereal Formulation
Flake type cereal has been selected because it has better texture suited for milk absorption, easier to flavour and easier to maintain consistent size.
Fig 2: Preparation of Flake-Type Multi-Seed Cereal
Composition
Table1: Composition of Ingredients
Analysis Sensory
Table 2: Trails conducted Results
EVALUATION
Sensory evaluation of breakfast cereals involves assessing various attributes like colour, taste, texture, aroma, flavour, appearance, mouth feel and overall acceptability to determine its overall quality and acceptability.
Fig 3: Multi-Seed Cereal
Among the sensory evaluation samples, Trail 2 achieved a better score than the others and was selected for proximate and physiochemical analysis.
Physiochemical and Proximate Analysis
Nutritional Profile for Iron Fortified Flakes
Table 3: Nutritional Profile
The proximate and functional analysis of the sample indicates a high carbohydrate content (67.3%), suggesting that it serves as a substantial source of energy, with a calculated calorific value of 429.2 Kcal/100g. The protein content (13 g/100g) and fat content (12 g/100g) contribute further to its nutritional profile, indicating potential for use as a balanced dietary component. The low moisture content (4.5%) implies improved shelf stability and reduced susceptibility to microbial spoilage. The sample also exhibits appreciable levels of micronutrients, including iron (7.5 mg/100g) and vitamin C (13 mg/100g), which are important for addressing micronutrient deficiencies. Functional properties such as a water absorption index of 3.4 g/g and a water solubility index of 20% suggest favorable behavior during processing and potential application in ready-to-eat or instant food formulations. The bulk density (0.58 g/cm³) and pH value (5.9) further support its suitability for food processing, storage, and formulation development.
Comparision Of Control Sample and Iron Fortified Flakes
Table 4: Iron Fortified Flakes
A comparative evaluation of the nutritional and functional properties between the control sample and iron-fortified flakes revealed significant improvements in the fortified formulation. Both samples exhibited identical moisture content (4.5%), indicating comparable shelf stability. However, the iron-fortified flakes showed a marked increase in ash content (3.2%) compared to the control (2.5%), reflecting a higher mineral composition. Crude fibre content increased substantially in the fortified flakes (7.5%) relative to the control (4%), enhancing potential dietary fiber intake. Protein content improved from 9 g/100g in the control to 13 g/100g in the fortified sample, indicating a better amino acid profile in the latter. Notably, iron content showed a fivefold increase (from 1.5 to 7.5 mg/100g), demonstrating the effectiveness of fortification. Vitamin C levels also rose significantly, from 3 to 13 mg/100g, potentially enhancing iron absorption and contributing to antioxidant activity.
CONCLUSION
The development of iron-fortified flakes for anemia management successfully combined nutrient-rich ingredients such as pearl millet, sprouted green gram, flaxseed, drumstick seed, fenugreek, onion peel powder, dried fig, walnut, garlic peel powder, honey, and cashew shell powder to create a highly nutritious and functional breakfast cereal. Compared to standard market cereals, the formulated flakes provided significantly higher iron content (7.5 mg per 100g) with improved bioavailability due to natural absorption enhancers like onion peel and fenugreek. The flakes also contained higher fiber (7.5%), balanced protein (13g), and healthy fats from flaxseed and walnuts, making them superior in nutritional quality. The formulation was optimized for sensory acceptability, achieving a crisp texture with a mild nutty and slightly sweet flavor, while maintaining a controlled moisture content (4.5%) for enhanced shelf stability. Using a low-temperature, long-time drying process (50–60°C) helped retain heat-sensitive nutrients, ensuring minimal loss during processing. Among the tested formulations, Trial 2 emerged as the most balanced in terms of nutrition, bioavailability, and sensory appeal, making it an ideal alternative to conventional iron-fortified cereals. The developed flakes have strong market potential, particularly for individuals with anemia, health-conscious consumers, and functional food markets. With further refinement in flavor optimization and packaging, these iron-fortified flakes can be successfully scaled for commercial production and positioned as a nutritious, health-oriented breakfast option.
REFERENCES
Radhika H. P.*, Swamivel Manickam M., Formulation and Evaluation of Iron Fortified Flakes for Anemia Management: A Neutraceutical Approach, Int. J. of Pharm. Sci., 2025, Vol 3, Issue 5, 2903-2911. https://doi.org/10.5281/zenodo.15450259
10.5281/zenodo.15450259
