Nutritional Quality of Egg-fortified Biscuits

The nutritional quality of biscuits enriched with spray-dried egg powder was evaluated before and after storage for 6 months under ambient temperatures (20-30°C). The food intake, weight gain of rats and protein efficiency ratio (PER) of the biscuits enriched with spray-dried egg powder were evaluated by rat feeding trials and compared with those from popular brand biscuits. Protein enrichment resulted in a 3-fold increase in the PER value compared to control. Egg although being an excellent source of protein, the PER value was not found to be at par with casein because of the fortification being done at low levels, to maintain acceptable sensory attributes. It is suggested that these biscuits can form a good substitute for eggs for Armed personnel stationed in remote areas. Further, the product may find use as protein-rich biscuits for infants and children.