DEVELOPMENT OF COST-EFFECTIVE AND NUTRITIOUS SNACK BAR FROM LOCALLY AVAILABLE INGREDIENTS

Abstract

Background: The development of ready-to-eat meal replacement bars that provide health benefits, such as low-calorie content and increased levels of protein, fiber, and antioxidants, is essential given current consumer trends. Objectives: This project aimed to evaluate the acceptability of a snack bar made with local ingredients. This study aimed to manufacture a snack bar nutritionally enriched with local ingredients such as "roasted black chickpeas", nuts, and underutilized seeds. Methodology: It was an Experimental study. The proximate analysis of the snack bar was performed. At least 30 snack bars were formed, and their sensory qualities were subsequently evaluated by the 40 members of an expert panel using 9 points hedonic scale. Results: The weight of the sample is 40 g and proximate analysis was done. The samples' nutrient content and sensory properties were assessed. According to the proximate analysis report, the snack bar has a dry matter of 83.42%, moisture of 16.58%, crude protein of 16.65%, a crude fiber of 11.72%, ether extract of 31.27%, ash of 3.03%, and nitrogen free extract 37.34%. Conclusion: In conclusion, snack bars can easily be enriched with roasted chickpeas. The proximate analysis of the bar indicated that it was rich in macronutrients. The cost analysis of the bar revealed that by using local ingredients inexpensive healthy snack bars can be produced.