Cauliflower leaves which are generally thrown away as waste are rich source of iron and ?-carotene and range of iron is 66.78 mg /100 gm and ?-Carotene is 45.58 gm / 100 gm can contribute these nutrients to the diet. In this investigation different samples of biscuits i.e. A, A1, A2 & A3 have been developed by addition of different levels of dried cauliflower leaves powder (i.e. 0, 5%, 10% & 15% respectively) and analyzed for Physicochemical & organoleptic properties to judge the most suitable level of incorporation. In this investigation the over all acceptability of control biscuit was highest followed by Sample A1 whereas the increasing level of cauliflower leaf powder affects sensory scores for flavor and texture of biscuits.
However, it is concluded that product developed from dried cauliflower leaves powder contained appreciable amount of iron and ?- carotene so as meet the RDA of iron and ?-carotene and also helping combating iron and vitamin A deficiency and thereby help in improving the health condition.