DESC:
FIELD OF THE INVENTION
The present invention relates to a nutrient dense, convenient, peanut-free, palatable and shelf stable solid product with cereal and milk for children /individuals suffering from malnutrition. The invention also relates to a method for producing such a product with cereal and milk.

BACKGROUND OF THE INVENTION:
Malnutrition is considered as one of the major global public health issue. According to the UNICEF 2018 malnutrition data, the malnutrition rates remain alarming. The rate of stunting is declining very slowly while wasting still impacts the lives of far too many young children. Nearly half of all deaths in children under five years of age are attributable to undernutrition, translating into the loss of about 3 million young lives a year.

In India, 38 per cent of children younger than five years of age are stunted which is a manifestation of chronic under nutrition. Stunting and other forms of under-nutrition are thought to be responsible for nearly half of all child deaths globally.

Undernutrition puts children at greater risk of dying from common infections, increases the frequency and severity of such infections, and delays recovery. The interaction between undernutrition and infection can create a potentially lethal cycle of worsening illness and deteriorating the nutritional status.

Malnutrition can be addressed by administration of ready-to-use therapeutic food (RUTF) products which meets the energy, protein, fat and micronutrient requirements of the target group.

Ready-to-use therapeutic food (RUTF) formulation has been shown to be very effective in the rehabilitation of severely malnourished by providing the daily requirements of energy, protein and micronutrients (vitamins and minerals).

Certain products used to treat malnutrition often have a limited shelf life, which reduces the flexibility of usage leading to wastage. Hence there is a need for development and availability of RUTF products which are palatable and also have the required shelf life.

Some of the RUTF products currently available contain peanuts as the base raw material. Use of peanuts in the RUTF product suffers from the following drawbacks:

• Peanuts contain 47.5% fat and about 80% of the total fat is composed of unsaturated fatty acids which may undergo oxidation during storage. Oxidative rancidity of peanut products, including peanut paste can affect the overall sensory attributes of the product.
• Peanuts are known to be susceptible to mycotoxins especially aflatoxin. The storage of the peanuts is a very critical aspect and any deviations in the same can lead to unfavorable changes, consumption of the same can lead to health risk. Concerns over mycotoxins and overall requirements with respect to quality control measures makes the usage of peanut restrictive.
• Peanuts are comparatively expensive as against staples like wheat etc and therefore overall cost of the product increases. It is another object to make the product affordable by the usage of raw materials which are comparatively cheaper and decreases the overall product cost.
• Peanuts are also one of the common allergens, and have a high phytate: zinc ratio, leading to poor mineral absorption.

Therefore, there remains a requirement of a peanut free RUTF product which is affordable, palatable, has required shelf life for addressing Severe Acute Malnutrition.

EP2319331 discloses a food product, for use as a Ready-to-Use Therapeutic Food (RUTF) in the therapy of Severe Acute Malnutrition (SAM) in children aged 6-12 months and 1-3 years, said food product being in the form of a ready-to-use, pasty composition, characterized by the following w/w composition totalling 100%:- 22-39% of a date powder/paste mix including less than 5% w/w crude fibers, obtained by steaming and pitting dates, then vacuum-drying and grinding the resulting product;- 8-35% of a protein supplement accounting for at least half of the total protein content of the composition, said protein content being in compliance with specifications for RUTF designed for rehabilitation of SAM cases;- 19-61% of an energy supplement including lipids provided from vegetable oil, and carbohydrates; and- 1-2% vitamin and mineral supplements, in a quantity corresponding to Recommended Daily Allowance for children aged 6-12 months, or 1-3 years, respectively, wherein said ready-to-use, pasty composition does not include added liquid ingredients other than said vegetable oil, and said product is adapted for consumption without prior addition of liquid. However, the main raw material used is dates which may have issues related to storage. It is seasonal and has a higher moisture content and prone to microbial contamination especially yeast and mold. Also, it is a paste formulation.

WO2010030944 discloses food compositions include carbohydrate, fat, and at least about 15 wt% protein based on the total weight of the composition and a water activity of less than about 0.85 aw when measured at 25 degree celsius or a shelf-life at 25 degree celsius of at least 12 months. The food compositions are provided in a ready-to-eat form or incorporated into a bar, chew, filling or paste. However, the food composition of this prior art patent uses peanut butter and peanut flour which may suffer from several drawbacks.

WO2016/050578 relates to a ready-to-use therapeutic foodstuff requiring no dilution before consumption, comprising, in percentage by weight with respect to the total weight of said foodstuff, 5 to 45% of a flour of one or more grains and / or 10 to 35% powdered milk, 10 to 30% sugar, 15 to 35% animal milk fat or fat of animal origin, 0 to 20% powdered protein, and 0 to 10% of one or more emulsifiers. The document also relates to the use of such a foodstuff for treating and/or preventing malnutrition and/or malabsorption and other conditions requiring enrichment in energy and proteins, and also relates to a method for obtaining such foodstuff. However, this patent uses animal fat or fat of animal origin as a source of fat. Also the formulation of this patent has a pasty texture which is less stable, has a low shelf life and inconvenient to use. Furthermore, the process of preparation in this patent involves an additional heating step which increases cost of manufacturing.

WO2005096837 ready-to-use therapeutic food or nutritional supplement that comprises a mixture of at least one ground, roasted cereal, and at least one ground, roasted legume or cooked leguminous protein extract, said at least one cereal and said at least one legume or leguminous protein extract being selected to be mutually complementary so as to provide a PDCAAS of at 5 least 60. However, the final product has a pasty texture which is less stable, has a low shelf life and inconvenient to use.

US20110293790 discloses a food formulation comprising: between about 12 and about 18 percent proteins, wherein the protein is from one of lentils, dried legumes, tree nuts, peanuts, and oil seeds; between about 32 and about 39 percent fats; between about 34 and about 45 percent carbohydrates; and between about 0.4 and about 0.6 percent nutritional ingredients; wherein the food formulation has a relatively high energy content. However, the food formulation of this patent uses peanuts which may suffer from drawbacks.

Furthermore, usage of oilseeds and treenuts makes the product rancid earlier affecting overall product shelf life. RUTF products that are currently available may not be in a palatable form and some may involve constitution with water where the dosage levels may not be administered properly, hence RUTF products which are palatable, convenient to use with adequate shelf life are required.

There is a long felt need to develop a RUTF which meets the requisite criteria viz.,(i) caloric dense, high in proteins, vitamins and minerals; (ii) simple to deliver and administer; (iii) easy to use; (iv) affordable and acceptable cost; (v) should not require trained staff to administer (parents can deliver it to a child); (vi) culturally acceptable; (vii) packed in single-serve packets (each packet may contain fixed amount of calories); (viii) requires minimal preparation before use; (ix) adequate shelf life and stability; (x) can be stored in varied climatic conditions and temperature; (xi) less prone to microbial contamination.(xii) Can be consumed as such (ready to eat) in solid form not limited biscuit / bar or in other forms-as in porridge with milk/water. Thus, it can be consumed in variable forms depending on the consumer’s choice and requirement. (xiii) can be easily consumed, does not involve messiness of a paste formulation.

The present inventors have surprisingly developed a nutrient dense food product with cereal and milk which fulfills the aforesaid requirements and ameliorates the shortcomings of the prior art formulations.

OBJECTS OF THE INVENTION
It is an object of the invention to provide a new formulation of nutrient dense product with cereal and milk that can be produced from a combination of key ingredients like cereals, fat sources, proteins and nutrient mixes which are suitable to be administered to acutely malnourished children.

It is an object of the invention to provide a product to address severe acute malnutrition with required shelf life and does not require refrigeration.

It is also an object of the invention to provide a product to address severe acute malnutrition which is palatable and ready to eat without any requirement of cooking, mixing or dilution.

It is another object of the invention to provide a product that can be consumed as such in biscuit form or in different forms-as in formulating as a porridge with milk/water-thus it can be consumed in variable forms depending on the consumer’s choice and requirement.

It is another object of the invention to provide a product that can be easily consumed, does not involve messiness of a paste formulation.

It is another object of the invention to provide a product that is acceptable, relished by all age groups especially children.

It is another object of the invention to provide a product that is cost-effective and affordable due to the usage of raw materials which are comparatively cheaper and decreases the overall product cost.

It is another object of the invention to provide a product that uses raw materials such as wheat and milk which are staples.

SUMMARY OF THE INVENTION
According to an aspect of the present invention there is provided a nutrient dense baked solid product with cereal and milk comprising:

a) Cereals ranging from 30-51% by weight of the product;
b) Vegetable oils ranging from 18- 35% by weight of the product;
c) a combination of milk protein in an amount ranging from 1-25% and soyprotein in an amount ranging from 0-15% by weight;
d) Sweeteners ranging from 7-25%by weight of the product;
e) Vitamin-mineral premix to deliver the required nutrients in the product which range from 2-15% by weight of product; and
f) Optional Additives and flavourings.

According to another aspect of the present invention there is provided a process for preparation of a nutrient dense baked solid product with cereal and milk comprising the steps of:
i. Creaming: Mixing vegetable oil, sugar, skim milk powder, flavours and natural antioxidants to obtain an emulsion;
ii. Forming a salt mix: Mixing salt, leavening agents and water to obtain a salt mix;
iii. Mixing wheat flour, vitamin-mineral premix and optionally soyprotein;
iv. Blending the emulsion of step (i), salt mix of step (ii) and the mixture of step (iii) to form a dough;
v. Shaping the dough obtained at step (iv) to form a dough piece and subsequently baking the formed dough piece to obtain the nutrient dense baked solid product with cereal and milk.

DETAILED DESCRIPTION OF THE INVENTION
The following description is provided to assist in a comprehensive understanding of exemplary embodiments of the invention. It includes various specific details to assist in that understanding but these are to be regarded as merely exemplary.

Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope of the invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.

The terms and words used in the following description and claims are not limited to the bibliographical meanings, but, are merely used by the inventor to enable a clear and consistent understanding of the invention. Accordingly, it should be apparent to those skilled in the art that the following description of exemplary embodiments of the present invention are provided for illustration purpose only and not for the purpose of limiting the scope of the invention as defined by the appended claims and their equivalents.

It is to be understood that the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise.

Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments.

It should be emphasized that the term “comprises/comprising” when used in this specification is taken to specify the presence of stated features, steps or components but does not preclude the presence or addition of one or more other features, steps, components or groups thereof.

The term “RUTF” as used herein means Ready-to-use therapeutic food. RUTF are energy dense, micronutrient enhanced food products used in therapeutic feeding.

The present invention provides a ready-to-eat nutrient dense solid therapeutic food product comprising of a cereal component, a fat component, a protein component, a sweetener component, a vitamin component and a mineral component.

In the present invention, various raw materials were evaluated for source of protein, fat and energy along with providing certain inherent micronutrients and addition of vitamins and minerals to develop a ready-to-use, palatable, peanut-free nutrient dense product with cereal and milk to address malnutrition as per UNICEF requirements.

Product with Cereal and milk of the present invention, are solids and include but are not limited to biscuit, cookie, cake, bar and cracker forms.

Cereals:
The major ingredient is a cereal source which may include individual source or combination of wheat, maize, rice, barley, oats, sorghum and millets. Preferably, the cereal source is wheat flour. In one embodiment, the cereal source used may be in the form of flour (fine or coarse), grits, individually or combinations thereof.

In an embodiment, the cereals range from 30-51% by weight of the total product composition.

Fats:
The fat source may be an edible refined vegetable oil which is used individually or in combinations. The fat source may include Coconut oil, Cottonseed oil, Maize oil, Mustard seed oil, Palm kernel oil, Palm oil, Palm olein, Palm stearin, Rapeseed oil, Safflowerseed oil, Safflowerseed oil - high oleic acid, Sesameseed oil, Soya bean oil, Sunflowerseed oil, Sunflowerseed oil - high oleic acid or combinations thereof.

In an embodiment, the vegetable oils are present in an amount ranging from 18-35% by weight of the total product composition. The fat source used is balanced in such a way that the requirements of Omega 3 and Omega 6 are met in the final product. The RUTF biscuit requires a unique oil combination to meet the n-3 and n-6 fatty acid requirements of UNICEF. According to the recommendation of the UNICEF specification, namely "at least 3 to 10% of total energy should be provided by (n-6) fatty acids and 0.3 to 2.5% by (n-3) fatty acids";

In an embodiment of the present invention, vegetable oil comprising a combination of different oils in a fixed proportion is used to manage the fatty acid profile requirement as per UNICEF specification.

In an embodiment of the present invention, vegetable oil comprising a combination of palm oil and soybean oil in a fixed proportion is used to manage the fatty acid profile requirement. Preferably, in an embodiment the palm oil is present in an amount ranging from 15-30% and soybean oil ranges from 1-18% by weight. In another embodiment, the palm oil is present in an amount ranging from 40-70% and soybean oil ranges from 5-40% by weight. This enables to meet the required (n-3) and (n-6) fatty acids standards.

Protein
The protein sources used may include legume flour, mixed pulse flour, whey powder and derivatives, milk powder and derivatives, soya and derivatives, protein powders used individually or in combinations. In an embodiment, the preferred protein source comprises a combination of milk and soyprotein.

The protein content requirement for the RUTF biscuit is comparatively higher than regular biscuits. Higher content of protein makes the texture of the biscuit hard. Hence it is a challenge to meet the protein content of the biscuit along with required texture. The present inventors identified and established different sources of protein in a fixed proportion to get the required texture.

In an embodiment, protein source comprises a combination of milk protein in an amount ranging from 1-25% and soyprotein in an amount ranging from 0-15% by weight.

Sweeteners:
Sweeteners in the product may include but are not limited to White sugar, Plantation or mill white sugar, Powdered sugar, Soft white sugar, Soft brown sugar, Glucose syrup, Fructose, Maltodextrin, Lactose, Raw cane sugar, Jaggery. Sometimes more than one form of sugar is used in the product.

In an embodiment, the sweeteners are present in an amount ranging from 7-25% by weight of the total product composition.

Vitamins and Minerals
Vitamin and minerals added in the composition are used in the form of nutrient mixes which are soluble and can be absorbed by individuals with severe acute malnutrition. The nutrient premixes which are added to the product recipe contains the vitamins and minerals to deliver a product with micronutrient profile as per the UNICEF requirements.

In an embodiment, the vitamin-mineral premix is present in an amount ranging from 2-15% by weight of the total weight of the product.

The Vitamins added in the product includes a range of vitamins A,D,E,K,B1,B2,B3,B5,B6,B7,B9,B12 and C and dosages are considered with overages to meet the UNICEF specification of RUTF product. In an embodiment, the vitamins are present in an amount ranging from 0.18-0.63%.

The Minerals added in the product includes Potassium, Calcium, Phosphorous, Magnesium, Iron, Zinc, Copper, Selenium and Iodine and the dosages are considered in order to meet the UNICEF specification of RUTF product. In an embodiment, the minerals are present in an amount ranging from 1.5 – 6.3%.

Managing the Potassium content of the RUTF product is required to meet UNICEF specification. It is crucial to select an appropriate source of potassium which delivers the required amount of Potassium without affecting the taste adversely alongwith considering the potassium contribution inherently from the raw materials used. Different sources of potassium which modulate the taste and reduce the bitterness can be used. In an embodiment, the sources of potassium include potassium chloride and potassium citrate which modulate the taste and reduce the bitterness.

Optional Additives:
The cereal product of the present invention may also include optional ingredients which include but not limited to antioxidants, flavours, and emulsifiers.

In an embodiment, the antioxidants are selected from Ascorbyl palmitate or mixed Tocopherols or combinations thereof as per the standard UNICEF specification.

In an embodiment, the flavours are natural flavours as per UNICEF specification.

In an embodiment, the emulsifier is Soylecithin.

In an embodiment, the optional ingredients are present in amounts ranging from 0.1-5%.

In an embodiment, energy content of the said nutrient dense baked solid product with cereal and milk ranges from 500 to 520 kcal/100g, protein content ranges from 12 to 15.5 % wt., carbohydrate content ranges from 44 to 60% wt. and a fat content ranges from 24 to 33% wt.

Preparation Process:
Here as mentioned process as followed is typical to any standard biscuit baking applies except the below mentioned.

In an embodiment of the present invention, for the first time a product having ingredients substantiating the claim requirements is made in the cookie, biscuit or bar format. The unique design of the product ensures that product is manufactured without any major hindrance.

A specialty process with raw material addition sequence makes the dough release possible in a high milk content and high nutrient content product.
Also, for the first time a product of this type is presented in a uniformly baked ready to eat format with an appealing colour, flavour, design/appearance and taste.

Wheat Flour, Fat and milk powder are constituents on to which the nutrients are added. Balanced quantity of water and Special Product Design to ensure biscuit formation is possible with such a formulation.

In an embodiment, the process of preparing the nutrient dense solid cereal product of the present invention comprises the steps of:

a. Stage I (Creaming):
b. Stage II (Forming a salt mix)
c. Stage III (Mixing)
d. Stage IV (Blending)
e. Stage V (Baking)

Subsequently the obtained nutrient dense cereal biscuit was cooled for stabilizing the structure formed during baking, so that the product was ready to pack. The obtained biscuits were stacked and packed.

The packaging material used for the product is specially designed to cater to the high requirement of shelf life as per UNICEF standards. The oxygen transmission and water vapour transmission rates are practically zero which ensures no interaction of product with the external environment. The sealant layer is specially designed to ensure a perfect hermatic seal which is unaffected over long period of time.

Advantages of the ready-to-eat nutrient dense product with cereal and milk of the present invention are:
• caloric dense, high in proteins, vitamins and minerals;
• simple to deliver and administer;
• easy to use;
• cost-effective and affordable since the base ingredients of the present product are cheaper than peanuts.
• palatable resulting in an optimal acceptability may not require trained staff to administer (parents can deliver it to a child);
• does not require any additional processing or preparation prior to feeding;
• Required shelf life even without refrigeration and stability;
• can be stored in varied climatic conditions and temperature;
• less prone to microbial contamination; and no aflatoxin
• product can be consumed as such in biscuit form or in different forms-as in formulating as a porridge with milk/water-thus it can be consumed in variable forms depending on the consumer’s choice and requirement.
• product can be easily consumed, does not involve messiness of a paste formulation.
• product is acceptable and relished by all age groups.
• product uses raw materials such as wheat and milk which are staples; whereas prior known formulations use peanut which is not a staple.
• Once the product is opened, it can be consumed in quantities depending on the consumer’s choice and requirement and the remaining portion may be stored; whereas the prior known paste formulations, once opened, have to be fully consumed since they are prone to microbial contamination on storage.

EXAMPLES:
The following examples are meant to illustrate the present invention. The examples are presented to exemplify the invention and are not to be considered as limiting the scope of the invention

EXAMPLE -1:
A] Biscuit composition according to the present invention
The following RUTF biscuits were prepared according to present invention:
Sample 1:
A. 30-51% w/w wheat flour;
B. 15-30% w/w palm oil;
C. 1-18% w/w soybean oil;
D. 1-25% w/w milk protein;
E. 0-15% w/w/ soyprotein;
F. 7-25% w/w sugar;
G. 2-15% w/w of vitamin-mineral premix; and
H. Additives and flavourings 0.1-5%
Sample 2:
a) 30-51% w/w wheat flour;
b) 40-70% w/w palm oil;
c) 5-40% w/w soybean oil;
d) 1-25% w/w milk protein;
e) 0-15% w/w/ soyprotein;
f) 7-25% w/w sugar;
g) 2-15% w/w of vitamin-mineral premix; and
h) Additives and flavourings 0.1-5%.
B] Process of preparing biscuit compositions according to the present invention
The nutrient dense biscuits of the present invention are prepared by a process comprising the steps of:
• Stage I (Creaming):
Mixing oil, sugar, skim milk powder, flavours and natural antioxidants for 4-8 minutes at a speed ranging from 20-35 rpm at a temperature of 30-400C to obtain an emulsion;
• Stage II (Forming a salt mix):
Mixing salt, leavening agents and water for 2-5 minutes at a speed ranging from 20-35 rpm at a temperature of 30-360C to a salt mix;
• Stage III (Mixing): Mixing wheat flour, vitamins, minerals and optionally soyprotein for 3-4 minutes at a speed ranging from 20-35rpm at a temperature ranging from 28-320C. Minerals and vitamins to be sieved through 25 BSS mesh and added along with Wheat flour.
• Stage IV (Blending): Blending the emulsion of stage I, salt mix of Stage II and the mixture of Stage III to form a dough;
• Stage V: Baking: The dough formed is then moulded into necessary shape, which is then baked in the oven for a duration ranging from 9-12 minutes and temperature ranging from 180-220°C and a biscuit with right colour, texture and taste is obtained, which will be sent to packing after a cooling time ranging from 14-20 minutes.

In an embodiment, the laminate used for packaging is a 3 layer laminate comprising 15-20 mic BOPP, 22-25 mic Met CPP. The BOPP layer is the printing layer. The sealant layer is specially developed to run across temperature settings on the packaging machine to ensure a proper and hermetic sealing to ensure the highest barrier possible to moisture and oxygen.
WVTR values- 0.5 to 1 g/sqm/day/at 38 Deg C and 90%RH OTR values - 50 to 100 cc/ sqm/day.

EXAMPLE -2:
Characterization of the prepared RUTF biscuits:
1. Nutritional composition profile
Table-1 depicts the nutritional composition profile of the prepared RUTF biscuits of present invention.

Amount per 100g Percentage of energy
Energy 500-520kcal
Proteins 12-15.5g 10-12%
Carbohydrates 44-60g 35-50%
Fats 24-33g 45-60%
Table-1

2. Sensory attributes
Hardness testing of the formulated RUTF biscuits was performed. Results are displayed in Table-2 as below:

Table-2

It is observed that the RUTF biscuits of the present invention are technically advanced as in:
• The required amounts of protein, calories, vitamins and minerals have been incorporated into the RUTF product, by satisfactorily holding the biscuit definitions.
• The texture and the taste of the prepared RUTF biscuits is palatable (by using an appropriate blend of Milk and Soya Ingredients).

It is to be understood that the present invention is susceptible to modifications, changes and adaptations by those skilled in the art. Such modifications, changes, adaptations are intended to be within the scope of the present invention.
,CLAIMS:
1. A nutrient dense baked solid product with cereal and milk comprising:
a) Cereals ranging from 30-51% by weight of the product;
b) Vegetable oils ranging from 18- 35% by weight of the product;
c) a combination of milk protein in an amount ranging from 1-25% and soyprotein in an amount ranging from 0-15% by weight;
d) Sweeteners ranging from 7-25% by weight of the product;
e) Vitamin-mineral premix ranging from 2-15% by weight of product; and
f) Optional Additives and flavourings

2. The nutrient dense baked solid product with cereal and milk as claimed in claim 1, wherein the cereals are selected from wheat, maize, rice, barley, oats, sorghum, millets or combinations thereof.

3. The nutrient dense baked solid product with cereal and milk as claimed in claim 1, wherein the vegetable oil is selected from Coconut oil, Cottonseed oil, Maize oil, Mustard seed oil, Palm kernel oil, Palm oil, Palm olein, Palm stearin, Rapeseed oil, Safflower seed oil, Safflower seed oil - high oleic acid, Sesame seed oil, Soya bean oil, Sunflower seed oil, Sunflower seed oil - high oleic acid or combinations thereof.

4. The nutrient dense baked solid product with cereal and milk as claimed in claim 3, wherein the vegetable oil is a combination of palm oil and soybean oil.

5. The nutrient dense baked solid product with cereal and milk as claimed in claim 1, wherein the sweeteners are selected from White sugar, Plantation or mill white sugar, Powdered sugar, Soft white sugar, Soft brown sugar, Glucose syrup, Fructose, Maltodextrin, Lactose, Raw cane sugar, Jaggery or combinations thereof.

6. The nutrient dense solid product with cereal and milk as claimed in claim 1, wherein the vitamins in the premix are selected from A,D,E,K,B1,B2,B3,B5,B6,B7,B9,B12, C or combinations thereof.

7. The nutrient dense solid product with cereal and milk as claimed in claim 1, wherein the minerals in the premix are selected from Potassium, Calcium, Phosphorous, Magnesium, Iron, Zinc, Copper, Selenium, Iodine or combinations thereof.

8. The nutrient dense baked solid product with cereal and milk as claimed in claim 1, wherein the additives are selected from antioxidants, flavours, and emulsifiers.

9. The nutrient dense baked solid product with cereal and milk as claimed in any one of the preceding claims, wherein the said solid product with cereal and milk is in the form of biscuit, cookie, cake, bar or cracker forms.

10. A nutrient dense baked solid product with cereal and milk comprising:
A. 30-51% w/w wheat flour;
B. 15-30% w/w palm oil;
C. 1-18% w/w soybean oil;
D. 1-25% w/w milk protein;
E. 0-15% w/w/ soyprotein;
F. 7-25% w/w sugar;
G. 2-15% w/w of vitamin-mineral premix; and
H. Additives and flavourings 0.1-5%

11. A nutrient dense baked solid product with cereal and milk comprising:
a) 30-51% w/w wheat flour;
b) 40-70% w/w palm oil;
c) 5-40% w/w soybean oil;
d) 1-25% w/w milk protein;
e) 0-15% w/w/ soyprotein;
f) 7-25% w/w sugar;
g) 2-15% w/w of vitamin-mineral premix ; and
h) Additives and flavourings 0.1-5%.

12. The nutrient dense baked solid product with cereal and milk as claimed in any one of the preceding claims, wherein protein content of the said nutrient dense baked solid product ranges from 12% to 15.5% wt., carbohydrate content ranges from 44 to 60% wt. and fat content ranges from 24 to 33% wt.

13. The nutrient dense baked solid product with cereal and milk as claimed in any one of the preceding claims that is cost-effective and affordable.

14. A process for preparing a nutrient dense baked solid product with cereal and milk comprising the steps of:
i. Creaming: Mixing vegetable oil, sugar, skim milk powder, flavours and natural antioxidants to obtain an emulsion;
ii. Forming a salt mix: Mixing salt, leavening agents and water to obtain a salt mix;
iii. Mixing wheat flour, vitamin-mineral premix and optionally soyprotein;
iv. Blending the emulsion of step (i), salt mix of step (ii) and the mixture of step (iii) to form a dough;
v. Shaping the dough obtained at step (iv) to form a dough piece and subsequently baking the formed dough piece to obtain the nutrient dense baked solid product with cereal and milk.