**Table of Contents:**

**

Chapter 1

: Introduction**
- Background and rationale
- Significance of addressing nutritional deficiencies through fortified foods
- Objectives of the study
- Overview of the methodology

**

Chapter 2

: Literature Review**
- Overview of global nutritional deficiencies and their impact on health
- Role of fortified foods in addressing nutrient deficiencies
- Previous research on fortified food products and their efficacy
- Factors influencing consumer acceptance of fortified foods

**

Chapter 3

: Methodology**
- Selection of target nutrients and food matrices
- Formulation and fortification techniques
- Sensory evaluation methods
- Experimental design and data analysis approach

**

Chapter 4

: Development and Formulation of Fortified Foods**
- Selection of food matrices for fortification
- Determination of optimal fortification levels
- Evaluation of stability and bioavailability of fortified nutrients
- Challenges and considerations in product development

**

Chapter 5

: Sensory Evaluation and Consumer Acceptance**
- Design of sensory evaluation tests
- Recruitment of participants and sample preparation
- Data collection and analysis of sensory attributes
- Consumer perception and acceptance of fortified foods

**Chapter 6: Results and Discussion**
- Findings from formulation and fortification experiments
- Sensory evaluation results and consumer feedback
- Implications for addressing nutritional deficiencies through fortified foods
- Limitations and future directions

**Chapter 7: Conclusion and Recommendations**
- Summary of key findings
- Recommendations for future research and product development
- Potential impact of fortified foods on public health
- Conclusion and final remarks