Srivastava, J.Singh, N.Nanda, A.2023-07-142023-07-142023-06Srivastava J., Singh N., Nanda A. . Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours. European Journal of Nutrition & Food Safety. 2023 Jun; 15(6): 47-542347-5641http://imsear.searo.who.int/handle/123456789/219677Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.Spirulinaquinoasoy flouramaranthpancakessensory evaluationJournal ArticleIndiaDepartment of Food and Nutrition, Food Science andTechnology School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow-226025, Utter Pradesh, India