The book contains the details regarding the research project
entitled "Nutritional and Chemical Evaluation of Cookies
Supplemented with Gram (Cicer arietinum L.) Flour." The project was
designed to overcome the protein deficiency in the vulnerable
groups of society by utilizing the benefits of Gram Flour in the
shape of cookies. The resultant gram flour supplemented cookies
were high in proteins and other essential nutrients & minerals.
Biological assay of supplemented cookies on rats showed
significantly higher values of BV, PER, NPU & other biological
parameters than un-supplemented cookies. The book also describes
the need of protein enriched diet and will give the overview of
previous efforts of different researchers in preparing protein-
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