Development and characterization of micronutrient fortified sandwich biscuits with respect to nutritional composition and sensorial attributes to address malnutrition in school going children

Abstract

Micronutrient deficiencies have been escalating at an alarming rate in Pakistan that posed severe health discrepancies in population with special reference to children and women. The present study was designed to develop micronutrient enriched sandwich biscuits to address malnutrition in vulnerable segments. For the purpose, the study was comprised of three phases, i.e. development of micronutrient enriched sandwich biscuits in 1^st phase, while in 2^nd and 3^rd phase, nutritional and sensorial characterization were done, respectively. After fortification in the flour and shortening, the mixture was supplemented with soyabean flour and various treatments followed by preparation of biscuits. A micronutrient premix containing zinc, iron, vitamins D, A, and folic acid as fortificants was added at 50% of RDA based on the percentage daily attributes of these nutrient contents in all formulations. Fortified sandwich biscuits were analyzed for proximate composition, mineral profile, antioxidants, and sensory characteristics. The data collected for each characteristic was statistically analyzed. Results revealed that biscuits produced from 100% white flour showed the highest moisture content, i.e. 8.30% and the lowest results (4.50%) were shown by T₄, whereas, the highest values of crude ash, fat, fiber, protein, NFE calcium, magnesium, iron, iodine, vitamin A, vitamin E and Folic acid were exhibited by T₄. As far as the antioxidant profile of micronutrient fortified biscuits was concerned, T₄ showed the highest content of catechin (44.67 ± 0.24 mg/100 g) followed by carotenoids (34.11 ± 0.08 mg/100 g), rosmaneric acid (25.77 ± 0.23 mg/100 g), ascorbic acid (21.24 ± 0.02 mg/100 g), carnosol (20.6 ± 0.10 mg/100 g), propylgallate (14.02 ± 0.13 mg/100 g), genistein (8.30 ± 0.24 mg/100 g), rosmarinic (5.89 ± 0.03 mg/100 g) and daidzein (2.71 ± 0.15 mg/100 g). It was conclusively envisaged that the fortified sandwich biscuits exhibited the promising micronutrients composition with special reference to Vitamin A, E, iron and folic acid, additionally, it also holds array of antioxidants thus proved effectual to uplift the nutritional status of target population.

Keywords:

• micronutrients
• fortification
• malnutrition
• biscuits
• sensory evaluation

1. Introduction

Micronutrient deficiency and protein energy malnutrition (PEM) is a serious health concern in most developing countries affecting the health of young-children and pregnant women and Pakistan is no more exception (Shakeel et al., 2009). Micronutrients like zinc, folic acid, iron, iodine, and Vitamin-A are deficient in the Pakistani population. Global and local governments are constantly working difficult to discuss these inadequacies (Akhtar et al., 2011). These micronutrient inadequacies can be mitigated through diet diversity, fortification and supplementation of insufficient nutrient levels in staple diets as well as other highly processed, and raising nutrition understanding among the general public (Ahmed et al., 2013). Food fortification could be an efficient long-term strategy for improving a population’s micro-nutrient condition (Mannar & Sankar, 2004; WHO, 2001). Fortified products are more widely accepted because of numerous benefits such as little transformation in diet and lifestyle, distribution of nutrients to a vast population, improved calibration of nutrient content to prevent toxicity, various nutrient fortifications, decreased expense of introducing nutrients to food stuffs, and profitable financial action for small-scale farmers (Allen et al., 2006; Cook & Reusser, 1983). The main food crop in Pakistan is wheat, which is also the only crop grown there. In 2014–15, 25.478 million tonnes of wheat were produced annually over an acreage of 9199 thousand hectares. It adds 10 percent to agricultural value added and 2.1% to GDP (GOP, 2014). White flour, often known as “refined flour,” made from wheat (Triticum aestivum L.), in which the majority of the bran and germ have been eliminated during the milling operation. It has the following proportions of crude protein: 13%; crude fat: 1.78%; ash: 1.32%; crude fibre: 0.62%; moisture: 13%; and carbohydrates: 70%. The majority of the time in Pakistan, wheat flour is used to make chapaties, an unleavened bread that is popular throughout the country. Soyabean is an outstanding source of protein (35–45%) comprises every key amino acid which the body needs for healthy growth and maintenance. In addition, it has a lot of vitamins, minerals, and antioxidants such isoflavones, which prevent cancer, lower cholesterol, and control menopause. Any bread product’s principal constituent is wheat, which lacks the necessary amino acid lysine. However, because soyabeans are higher in lysine, they can complement wheat in baked goods. Since soybean protein is less expensive than expensive meat protein, it is regarded as the greatest source of protein, particularly in vegetarian diets. The nutritional status of vulnerable population, such as school-age children, and young children, is improved by the nutritional quality and consumer acceptance of soya cereal mixes. Snacks, which are items consumed in between meals, are thought to be a great method to increase nutritional and energy needs. By giving out wholesome and nutritious snacks, it is possible to combat protein energy deficiency and vitamin deficiencies (Murphy, 2003). The prime mandate of the current investigation was to formulate a micronutrient fortified designer product for school going children showing the signs for malnutrition. The intensive nutritional profiling with special reference to their mineral and vitamin content, proximate and antioxidant profile was carried out to correlate their micronutrient deficiencies combating ability. Moreover, sensory elucidation was carried to forecast their acceptability.

2. Material and method

2.1. Procurement and preparation of raw material

The chosen source of the raw ingredients needed to make sandwich biscuits was purchased from a nearby super market. All chemicals were purchased from Sigma-Aldrich and Merck (Merck KGaA, Darmstadt, Germany) (Sigma Aldrich, Tokyo, Japan). For additional examination and use, the flours were placed in polyethylene zip-top bags and kept at 25ºC. The micronutrients premix and powder were arranged from the Corporation of Global Alliance for Improved Nutrition (GAIN) and a local food industry which provided these micronutrients as per requirements alongside the technical support for the development of these cookies.

2.2. Preparation of fortified sandwich biscuits

The five kinds of biscuits were prepared by varying wheat flour to soya flour ratio and replacement of normal shortening with Vitamin A and D fortified shortening (Table 1). The Biscuit ingredients were: wheat flour (varied from 100% to 75%), sugar (12%); vegetable fat (hydrogenated-75% & liquid-25%–13%); soya flour (varied from 5% to 25%); iodized salt (0.5%); leavening agent (1.0%) and micronutrient premix (1.5 kg premix in 998.5 kg biscuit dough). The fortified biscuit was prepared to provide 300 kcal per single 75 gm packet (approximately 15% of daily calorie requirements), and a range of micronutrients contributing to about 50% of the daily requirements of vitamin A, folate, iron, iodine, zinc vitamin D and magnesium.

Table 1. Treatments used in study (g/20 g)

Treatments	Composition
T0	Biscuit made by 100% white flour
T1	10% soyabean flour+4 mg Iron+150mcg DFE folic acid+ normal shortening
T2	15% soyabean flour+4 mg Iron+150mcg DFE folic acid+4 mg zinc+ normal shortening
T3	20% soyabean flour+4 mg Iron+150mcg DFE folic acid+ fortified shortening (300 μg vit.A & 7.5 μg/vit.D)
T4	25% soyabean flour+4 mg Iron+150mcg DFE folic acid+4 mg zinc+ fortified shortening (300 μg vit.A & 7.5 μg/vit.D)

2.3. Analysis of fortified sandwich biscuits

All biscuits formulations were examined for their nutritional and consumer acceptability studies. In nutritional assessment, proximate analysis to estimate protein and mineral contribution from the soya flour and mineral estimation was carried out to estimate the level of target fortificants in the developed sandwich biscuits. Likewise, the quantification of phytochemicals was carried out to further validate the assuaging and therapeutic role of these cookies. The nutritional profile provides a base line regarding the capacity of these fortified biscuits to uplift the nutritional status of school going children. The sensory evaluation through a nine-point hedonic method was carried out to apprehend the consumer acceptability of these designer entities.

2.4. Phase-I

In this phase nutritional profile encompassed by the proximate, minerals & vitamin Contents, and antioxidant estimation through their respective methods were carried out. The details have been piled as below:

2.5. Proximate composition

Proximate composition analysis of all biscuit formulations was analyzed as described in AACC (2000) for Moisture, Protein, Fat, Fiber, Ash, NFE.

2.6. Micronutrients contents

Minerals like calcium, iodine, magnesium, of all biscuit formulations were analyzed by following procedure of AOAC (2012) through atomic absorption spectrometer and flame photometer. Whereas, estimation of Vitamin A, D, E and Folic acid was carried out through HPLC by adapting the guidelines of Pasias et al. (2018) by using the testing facilities of Central Hi-Tech lab GCUF.

2.7. Antioxidant potential

Through different measures, including phenolic content, the bleaching of β-carotene (Taga et al., 1984), and free radical scavenge action, the antioxidant capacity of all biscuit formulations was examined (Muller et al., 2011).

2.8. Sensory evaluation

Consumer acceptance is seen to be crucial for establishing a substance as a dietary intervention and for the success that follows. The nine-point hedonic scale approach was used in this context to assess customer approval of experimental fortified sandwich cookies. The scale spans from one to nine in order of increasing acceptance. The functional food and intervention testing lab of the GCUF’s food science department is where the specific study section was conducted. The panellist was required to conduct a sensory evaluation on the designated day under the standard conditions of location, light, separate booth, water, and crackers for taste neutralisation. The treatment was given at random in a tray, and the panellist was then asked to rate the treatment on the designated Performa according to the recommendations of Meilgaard et al. (2007).

2.9. Statistical analysis

Statistics were used to the data for each parameter to determine the degree of significance (P ≤ 0.05). The one-way and two-way ANOVA analyses of variance were performed, and the Tukey’s HSD test was used to estimate the significance among the means. Each experiment was performed in triplicate, and results were provided as means standard deviations (Steel et al., 1997).

3. Results and discussion

3.1. Proximate analysis of fortified biscuits

The moisture content of all biscuit formulations ranged from 4.50% to 8.30%. Biscuits produced from 100% white flour showed the highest moisture content, i.e. 8.30% and the lowest results (4.50%) were shown by biscuits made from 25% soyabean flour+4 mg Iron+150 mcg DFE folic acid+4 mg zinc+ fortified shortening (300 mcg vit.A & 7.5 mcg vit.D). Moreover, T₁ (biscuits produced from 10% soyabean flour+4 mg Iron+150 mcg DFE folic acid+ normal shortening), T₂ (15% soyabean flour+4 mg Iron+150 mcg DFE folic acid+4 mg zinc+ normal shortening) and T₃ (20% soyabean flour+4 mg Iron+150 mcg DFE folic acid+ fortified shortening (300 mcg vit.A & 7.5 mcg vit.D)) showed 7.60%, 6.01% and 5.30% moisture content, respectively. Table 2 exhibits mean values for ash content of different types of biscuits. The results explicated that the higher ash contents were shown by T₄ whereas the lowest results were exhibited by T₀. Whereas, in T₁, T₂ and T₃, ash content was 0.89 ± 0.03, 1.02 ± 0.17 and 1.10 ± 0.02 g/100 g, respectively. Similarly, mean values regarding crude fat have been shown in Table 2. The results showed that T₄ have relatively higher crude fat (8.30 ± 0.10%) followed by T₃ (8.30 ± 0.10 g/100 g), T₂ (6.70 ± 0.09 g/100 g), T₁ (5.80 ± 0.33 g/100 g) and T₀ (2.40 ± 0.20 g/100 g). As far as the crude protein content is concerned, T₀, T₁, T₂, T₃ and T₄ contain 11.3 ± 0.01, 12.5 ± 0.04, 15.9 ± 0.03, 17.3 ± 0.26 and 20.6 ± 0.18 g/100 g, respectively. Furthermore, crude fiber was highest in T₄ (2.67 ± 0.24 g/100 g) and lowest in T₀ (1.92 ± 0.02 g/100 g). These results were similar to the results of Farzana and Mohajan (2015) who found that by adding soy flour in white flour in different ratios, moisture content of biscuits was decreased whereas, crude-protein, ash, crude-fat, and crude-fiber contents were increased. Similarly, same results were given by Siddiqui et al. (2003) and Ayo et al. (2014) on the fortification of white flour with soy flour and micronutrients for the preparation of biscuits. The increased protein content of biscuits was attributed to the high protein concentration of soybean flour (Ayo et al., 2014; Banureka & Mahendran, 2009). Moreover, as soybean is known as the number one source of edible oil so it caused an increase in fat content of all biscuit formulations except the control group.

Table 2. Proximate analysis of fortified biscuits per 100 g

Chemical composition	T0	T1	T2	T3	T4
Moisture %	8.30 ± 0.10a	7.60 ± 0.16b	6.01 ± 0.08c	5.30 ± 0.02d	4.50 ± 0.12e
Ash g	0.61 ± 0.05d	0.89 ± 0.03c	1.02 ± 0.17a	1.10 ± 0.02ab	1.46 ± 0.05a
Crude Fat g	2.40 ± 0.20e	5.80 ± 0.33d	6.70 ± 0.09c	8.30 ± 0.10b	11.60 ± 0.04a
Crude protein g	11.3 ± 0.01c	12.5 ± 0.04c	15.9 ± 0.03b	17.3 ± 0.26ab	20.6 ± 0.18aa
Crude Fiber g	1.92 ± 0.02e	2.21 ± 0.15d	2.35 ± 0.12c	2.54. ± 0.08b	2.67 ± 0.24a
NFE	71.47 ± 0.08aa	67.00 ± 0.01ab	63.03 ± 0.21b	60.46 ± 0.06bc	54.17 ± 0.03c

Note: Values are mean ± SD. Values in same column within each parameter with different letters were significantly different from each other (p ≤ 0. 05).

3.2. Micronutrient profile of fortified biscuits

Mean values for micronutrients in different biscuit formulations are exhibited in Table 3. The results explicated that the higher calcium (299.6 ± 0.02 mg/100 g), magnesium (170.7 ± 0.15 mg/100 g), iron (35.5 ± 0.10 mg/100 g), iodine (95.2 ± 0.13 mcg/100 g), vitamin A (647.9 ± 0.35 mcg/100 g), vitamin E (5.35 ± 0.33 mg/100 g) and Folic acid (991.2 ± 0.14 mcg/100 g) contents were shown by T₄ whereas, the lowest calcium (257.4 ± 0.05 mg/100 g), magnesium (138.2 ± 0.09 mg/100 g), iron (10.4 ± 0.12 mg/100 g), iodine (73.6 ± 0.18 mcg/100 g), vitamin A (276.5 ± 0.15 mcg/100 g), vitamin E (4.75 ± 0.38 mg/100 g) and Folic acid (769.01 ± 0.22 mcg/100 g) contents were shown by T_0. As far as the zinc content was concerned, the highest results were shown by T₄ (16.8 ± 0.02 mg/100 g) followed by T₂ (13.5 ± 0.08 mg/100 g), T₃ (11.2 ± 0.06 mg/100 g), T₁ (7.9 ± 0.46 mg/100 g) and T₀ (7.5 ± 0.20 mg/100 g). Moreover, higher levels of vitamin A and D were present in T₄ and T₃ and lower levels were in T₀, T₁ and T₂. The content of all micronutrients in biscuits were increased owing to the addition of soy flour, iron, folic acid, zinc, vitamin A and D in white flour. Similar results were shown by Farzana and Mohajan (2015).

Table 3. Mineral and vitamin profile of fortified biscuits per 100 g

Mineral profile	T0	T1	T2	T3	T4
Calcium, mg	257.4 ± 0.05d	273.6 ± 0.14c	279.3 ± 0.18c	287.1 ± 0.22b	299.6 ± 0.02a
Magnesium, mg	138.2 ± 0.09d	144.8 ± 0.23c	158.4 ± 0.07b	165.9 ± 0.12ab	170.7 ± 0.15a
Iron, mg	10.4 ± 0.12d	21.5 ± 0.05c	25.9 ± 0.02b	28.3 ± 0.01b	35.5 ± 0.10a
Iodine, mcg	73.6 ± 0.18d	78.3 ± 0.21c	89.6 ± 0.11b	93.1 ± 0.26ab	95.2 ± 0.13a
Zinc, mg	7.5 ± 0.20d	7.9 ± 0.46c	13.5 ± 0.08ab	11.2 ± 0.06b	16.8 ± 0.02a
Vitamin A, mcg	276.5 ± 0.15d	285.2 ± 0.03c	289.4 ± 0.27c	612.1 ± 0.12b	647.9 ± 0.35a
Vitamin D, mcg	1.987 ± 0.12c	2.021 ± 0.25b	2.245 ± 0.02b	9.912 ± 0.28a	9.987 ± 0.14a
Vitamin E, mg	4.75 ± 0.38c	4.99 ± 0.81c	5.12 ± 0.31b	5.19 ± 0.16ab	5.35 ± 0.33a
Folic acid, mcg	769.01 ± 0.22c	928.12 ± 0.17b	957.35 ± 0.11b	972.77 ± 0.03a	991.2 ± 0.14a

Note: Values are mean ± SD. Values in same column within each parameter with different letters were significantly different from each other (p ≤ 0. 05).

3.3. Antioxidant profile

Mean values for antioxidant profile of different biscuit formulations are exhibited in Table 4. Results showed that biscuits produced from 25% soyabean flour+4 mg Iron+150 mcg DFE folic acid+4 mg zinc+ fortified shortening (300 mcg vit.A & 7.5 mcg vit.D) showed highest catechin (44.67 ± 0.24 mg/100 g), carotenoids (34.11 ± 0.08 mg/100 g), rosmaneric acid (25.77 ± 0.23 mg/100 g), ascorbic acid (21.24 ± 0.02 mg/100 g), carnosol (20.6 ± 0.10 mg/100 g), propylgallate (14.02 ± 0.13 mg/100 g), genistein (8.30 ± 0.24 mg/100 g), rosmarinic (5.89 ± 0.03 mg/100 g) and daidzein (2.71 ± 0.15 mg/100 g), followed by T₃ (20% soyabean flour+4 mg Iron+150 mcg DFE folic acid+ fortified shortening (300 mcg vit.A & 7.5 mcg vit.D)), T₂ (15% soyabean flour+4 mg Iron+150 mcg DFE folic acid+4 mg zinc+ normal shortening), T₁ (10% soyabean flour+4 mg Iron+150 mcg DFE folic acid+ normal shortening) and T₀ (100% white flour). Similar results reported by Hlaváčová et al. (2021) that the fortified biscuits had increased antioxidant activity and total polyphenol, flavonoid, and phenolic acid concentrations than the control sample in all of the measured parameters, with the highest results coming from the elderberry and nettle powder added to the Linz cookies. Higher iron, zinc, and manganese concentrations in enhanced biscuits were measured, particularly in nettle-flavored biscuits. In another study reported by Mostafa (2022) as a consequence, rats fed on selenium or zinc biscuits had a greater feed efficiency ratio (FER) than the control groups (P ≤ 0.05), according to the data. When compared to a control group, the addition of zinc or selenium considerably improved the serum liver, kidney, and lipid profiles, particularly at the levels of 10% and 15%. Selenium levels had a greater impact on biochemical markers than did zinc levels. Therefore, in order for zinc and selenium to perform their necessary roles, they must be added to meals or consumed as dietary supplements. The outcomes showed that the T4 (20.6 ± 0.18, 991.2 ± 0.14, 20.6 ± 0.18) exhibited a better nutritional profile with special reference to Proximate, micronutrients and antioxidant profile may be attributed to the level of soy flour and the fortification levels as it contains maximum fortificant.

Table 4. Antioxidant profile of fortified biscuits per 100 g

Antioxidants	T0	T1	T2	T3	T4
Ascorbic acid	4.12 ± 0.10c	11.60 ± 0.06bc	15.23 ± 0.18b	18.54 ± 0.22ab	21.24 ± 0.02a
Daidzein	2.05 ± 0.35d	2.36 ± 0.13c	2.44 ± 0.27b	2.62 ± 0.12ab	2.71 ± 0.15a
Geniestein	2.01 ± 0.10e	3.94 ± 0.03d	5.80 ± 0.19c	6.70 ± 0.15b	8.30 ± 0.24a
Carnosol	1.12 ± 0.01e	12.7 ± 0.24d	15.9 ± 0.08c	17.3 ± 0.21b	20.6 ± 0.10a
Carotenoids	42.14 ± 0.11a	40.32 ± 0.14ab	39.87 ± 0.03b	37.01 ± 0.06c	34.11 ± 0.08d
Catechin	14.62 ± 0.02e	34.21 ± 0.15d	38.35 ± 0.12c	40.54. ± 0.08b	44.67 ± 0.24a
Rosmaneric acid	25.21 ± 0.18a	25.45 ± 0.01a	25.49 ± 0.21a	25.63 ± 0.06a	25.77 ± 0.23a
Rosmarinic	3.29 ± 0.08c	4.31 ± 0.04b	4.92 ± 0.22b	5.46 ± 0.26ab	5.89 ± 0.03a
Propylgallate	13.45 ± 0.28a	13.63 ± 0.07a	13.79 ± 0.11a	13.93 ± 0.26a	14.02 ± 0.13a

Note: Values are mean ± SD. Values in same column within each parameter with different letters were significantly different from each other (p ≤ 0. 05).

3.4. Sensory evaluation of fortified biscuits

The first factor that influences a consumer’s choice to buy or eat any food item is the colour of the food item Table 5. Color score of fortified white flour biscuits may vary from 6.29 to 7.78 due to substitution level and the effect of adding fortificants, i.e. soyabean flour, iron, folic acid, zinc, normal shortening, Vitamin A and Vitamin D, may also change the color of the biscuits. The biscuits were darker in colour as contrasted to the control which was formed from 100% white flour. Highest results (7.78 ± 0.12) were given by Biscuits produced from 25% soyabean flour+4 mg Iron+150 mcg DFE folic acid+4 mg zinc+ fortified shortening (300 mcg vit.A & 7.5 mcg vit. D). Moreover, the score of odour in T₀, T₁, T₂, T₃ and T₄ were 7.55 ± 0.15, 7.1 ± 0.03, 6.98 ± 0.07, 6.95 ± 0.17 and 6.90 ± 0.05. As far as the taste of fortified biscuits was concerned, it was changed with the addition of micronutrients and soy flour. The effect of fortificants on the texture of all formulated biscuits was significant. It was observed that the highest score for texture was reported at T₀ while the lowest results were exhibited by T_4. Tsikritzi et al. (2014) reported that there were no sensory variations in the biscuits’ flavours between those fortified with micronutrients and those that were not. Due in part to the flavour that the fortification of whey protein gave, fortified oat cookies were disliked more than commercially available oat biscuits.

Table 5. Sensory evaluation of fortified biscuits

Attributes	T0	T1	T2	T3	T4
Color	6.29 ± 0.20c	7.60 ± 0.16b	7.72 ± 0.10ab	7.74 ± 0.25a	7.78 ± 0.12a
Odour	7.55 ± 0.15a	7.1 ± 0.03a	6.98 ± 0.07b	6.95 ± 0.17bc	6.90 ± 0.05b
Taste	7.01 ± 0.01a	6.34 ± 0.03b	5.80 ± 0.19c	5.53 ± 0.15d	5.30 ± 0.24e
Texture	6.97 ± 0.09a	6.27 ± 0.24b	6.09 ± 0.08c	5.98 ± 0.21d	5.44 ± 0.10e
Overall acceptability	7.05 ± 0.21a	6.98 ± 0.14ab	6.07 ± 0.03c	6.21 ± 0.26b	6.11 ± 0.18c

Note: Values are mean ± SD. Values in same column within each parameter with different letters were significantly different from each other (p ≤ 0. 05).

4. Conclusion

Diet modification, diversification and food fortification are considered as the best solutions to alleviate the nutritional deficiency sicknesses. There is an immense need to prepare fortified snacks so they can be effectively utilized especially by the susceptible section of the population to conquer micronutrient deficiencies. The current study is intended to prepare micronutrient enriched sandwich biscuits for school going children. Results revealed that biscuits produced from 100% white flour showed the highest moisture content and the lowest results were shown by T₄, whereas, the highest values of crude ash, fat, fiber, protein, NFE calcium, magnesium, iron, iodine, vitamin A, vitamin E, and Folic acid were exhibited by T₄. As far as the antioxidant profile of micronutrient fortified biscuits was concerned, T₄ showed the highest content of catechin followed by carotenoids, rosmaneric acid, ascorbic acid and carnosol. Furthermore, with respect to sensorial attributes, biscuits made from 100% white flour showed the best acceptability in terms of color, taste, aroma, texture and overall acceptability. However, this study only provides a base line trend regarding the effectiveness of these fortified biscuits to alleviate malnutrition in school-going children at a lab scale. It is strongly recommended that different bioefficacy trials in real settings should be planned to test these at the population level and community-based trial ought to be adapted to enhance the diligence of fortified products as an intervention to cope with micronutrient deficiencies.

Ethical approval

The study does not involve any human or animal testing.

Acknowledgments

This work was supported by the Government College University, Faisalabad-Pakistan.

Disclosure statement

No potential conflict of interest was reported by the authors.

Data availability statement

The data used to support the findings of this study can be made available upon request.

Additional information

Notes on contributors

Sana Sadaat

Sana Sadaat is working as PhD scholar in the Department of Nutritional Sciences, Government College University Faisalabad. She is optimistic for finding innovative and effective practices to improve food production, quality and safety, keeping in view the betterment ofhuman health; and moreover, to improve the end-product quality for the maintenance of customer’s health.

Muhammad Umair Arshad

Dr. Muhammad Umair Arshad is working as Professor in the Department of Food Science, Government College University Faisalabad Pakistan. Additionally, He is also the chairperson of food science department and director of industrial linkages. He has about 18 years of Teaching & Research experience. He has been part of many national and international research projects. He has more than 90 national and international research publications with an impact factor ~ 220 as well as 10 book chapters and one book related to the field of research. He has supervised 25 MS students and about 10 Ph.D.

Ali Imran

Dr. Ali Imran is working as Associate Professor in the Department of Food Science, Government College University Faisalabad Pakistan. Additionally, He is also involved in various additional assignments as a deputy director of industrial linkages. He has about 11 years of Teaching & Research experience. He has been part of many national and international research projects. He has more than 95 national and international research publications with an impact factor of ~ 290 as well as 15 book chapters and one book related to field of research. He is an academic editor of Biomed research international Hindawi.

Muhammad Afzaal

Dr. Muhammad Afzaal is working as Assistant Professor in the Department of Food Science, Government College University Faisalabad Pakistan. Additionally, He is also involved in various additional assignments as a Business Manager-BIC, Incharge Culinary Society-GCUF, and Department Focal Person, Student advisor, and Lab Incharge (Food Safety and Biotechnology). He has about 10 years of Teaching & Research experience. He has been part of many national and international research projects. He has more than 70 national and international research publications with impact factor ~ 150 as well as 10 book chapters and one book related to field of research. He has supervised 25 MS students and about 30 as a co-supervisor.

Mohd Asif Shah

Dr. Mohid Asif Shah is working as Associate Professor in the Department of Economics, Kebri Dehar University Ethiopia. He has about 15 years of Teaching & Research experience. He has been part of many national and international research projects. He has more than 100 national and international research publications with impact factor ~ 200 as well as 7 book chapters and one book related to field of research.