Fortification of cookies with sweet basil leaves powder: an unheeded hematinic

Iron deficiency prevails worldwide which may be reduced through dietary interventions like food fortification. Sweet basil (Ocimum basilicum L.) is an iron rich medicinal plant. The present study explores its potential for fortification of cookies as Fe is used to enhance the bioactive components. There were five treatments prepared in this study, which were presented in sweet basil leaves powder i.e. T0= Control, T1= 12.699 FeSO4.7H2O +٭EDTA mg, T2= 14 g, T3= 16 g, and T4=18 g. Cookies of all treatments were examined for proximate composition and sensory aspects along with the measurement of calorific and TBA values. The storage stability of cookies was also determined for 60 days. Iron content and other minerals were determined by atomic absorption spectrophotometry in fresh and dried leaves. The findings showed that T3 was the most appropriate treatment of sweet basil leaves powder cookie. The score of color, taste, and texture were 6.07±0.06, 5.93±0.08, and 6.07±0.04, respectively for T3. A physico-chemical test showed that cookies of T3 contained water (4.74±0.08%), protein (13.79±0.02%), carbohydrate (52.31±0.099%), crude fibre (6.08±0.003%), fat (20.68±0.04%), and ash (2.40±0.02 %). Study concluded that ash, protein, fiber and iron contents are increased with increased the amount of sweet basil leaves powder. Calorific value and NEF were declined by adding the sweet basil leaves powder. Therefore, it has potential of being healthy caloric snack which can accomplish the nutritional requirements of all age groups and helps in the alleviation of anemia.