In the above formulation scheme, coconut oil cake was used as a fat substitute, while wheat
flour was used as carbohydrate and protein sources. Similarly, rice bran was used as carbohydrate
and protein sources whereas tapioca was used as a binder. The ingredients were mixed thoroughly
in a mixer with sufficient quantity of water to get the required soft consistency. The material was
then hand kneaded. Small pellets (2-3 mm) were prepared with the help of a hand pelletizer. These
pellets were dried at 40 oC in an oven for 24 hours. Before use, these pellets were grounded to
powder form in a mixture and preserved in airtight containers for further use