DEVELOPMENT AND NUTRITIONAL EVALUATION OF A LOCALLY SOURCED NUTRIENT DENSE BISCUITS: AN INNOVATIVE APPROACH FOR CONSTRUCTION WORKERS

Abstract

Construction workers are one of the most vulnerable occupational groups prone to nutritional deficiencies due to their strenuous physical activity, irregular eating habits, and limited access to balanced diet. A locally sourced nutrient-dense biscuit was developed and evaluated for its nutritional and sensory qualities. The biscuits were formulated using wheat flour, pearl millet flour, soy flour, sesame seeds, jaggery powder, and ghee, all of which are affordable and readily available ingredients with high nutritive value. The developed product was subjected to proximate and sensory evaluation to determine its nutritional composition and acceptability. The results revealed that the biscuits were rich in protein, healthy fats, minerals, and dietary fiber, making them a wholesome and energy-rich snack suitable for construction workers. Sensory evaluation using a nine-point hedonic scale indicated good acceptance in terms of taste, texture, color, and overall quality. The incorporation of pearl millet and soy flour significantly improved the protein and mineral content, while sesame seeds and jaggery enhanced flavor and micronutrient density. The study concludes that the formulated biscuits offer a cost-effective, convenient, and nutritionally balanced food supplement that can help improve the dietary intake and overall health of construction workers. This innovative approach demonstrates the potential of utilizing locally available ingredients to develop functional foods aimed at enhancing the nutritional status of labor-intensive populations.