Manufacture of nutro biscuits.

Fortification of farinaceous foods with vitamins,
proteins, and minerals is being increasingly employed
to enhance the nutritive value of the foods. The
Central Food Technological Research Institute,
Mysore has recently undertaken investigations on the
production of such foods. In this paper the production
of Nutro biscuits containing 15-16 per cent protein
and fortified with calcium carbonate and vitamins
A, B1, B2, D and nicotinic acid, has been described.
The high protein content in the biscuit is achieved
by replacing 40 per cent of the wheat flour in the
biscuit mix by groundnut flour.
Nutro biscuits can be used as supplements to diets
of children, invalids and convalescents.