Introduction: Supplementation and use of fortified foods is considered as a treatment for osteoporosis and iron deficiency anaemia, but the bioavailability of calcium and iron when co-administered is an issue that needs to be resolved. Dietary intake is the best parameter to use for estimating the prevalence of nutritional deficiencies and nutrient intake through food as diet is the preferred route, rather than supplementation. Fortification of staple foods with essential vitamins and minerals is a proven, cost-effective and sustainable way of providing vital nutrients to a large population. The study aims to develop a simple method of fortifying edible flours with nano-sized calcium oxide, electrolytic iron and folic acid to achieve improved calcium and iron absorption in the body​​. Daily consumption of these food products will ensure a steady supply of calcium and iron, thus improving overall health.

Methods: The first step is designing a micronutrient premix that contains a uniform mixture of the desired nutrients in the required amounts. A premix is a powdered blend of vitamins and minerals that will ensure the uniform distribution of fortificants in the flour. Nano-sized micronutrients of calcium oxide, electrolytic iron and folic acid will be formulated and characterized. The intestinal bioavailability of micronutrients from commercially available fortified flour and fortified flour prepared in the laboratory is determined using in vitro cell lines. The micronutrient premix is then blended with flour and evaluated for its nutritional value, stability and organoleptic qualities

Conclusion: Edible flours blended with this nutrient premix can be used in the preparation of rotis or any other dishes as per the food habits of various consumers.