Characterization of Plant-Based Nutritional Bar Formulated with Chickpea and Justicia spicigera Powder

Abstract

The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and helping to prevent chronic diseases. This study aimed to develop a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and Justicia spicigera powder (JP) (VNB_3.2) and evaluate its proximate composition (AOAC methods), water activity, texture profile, color, and percentage of radical scavenging activity as antioxidant capacity (DPPH and ABTS methods). The formulation was designed to enhance the nutritional and functional properties of the bar by incorporating legume-based protein and natural antioxidants. The VNB_3.2 formulation (with 3.2% w/w JP) demonstrated a significant increase in antioxidant capacity (77.48 ± 6.86% inhibition) compared to the control (47.61 ± 1.13%). Proximate analysis showed higher protein content (14.31 ± 0.01%) and fat (26.39 ± 0.33%) in VNB_3.2, with a slightly lower carbohydrate (41.13 ± 0.35%) content and crude fiber (3.51 ± 0.121%). Water activity remained below the microbial safety threshold in both samples (aw < 0.76), with VNB_3.2 exhibiting better stability. Color parameters were markedly modified by Justicia spicigera, resulting in a darker appearance and lower a* and b* values. Texture analysis showed acceptable hardness and deformation, supporting the physical stability of the product. The results demonstrated that the inclusion of Justicia spicigera contributed significantly to antioxidant activity without compromising textural or physicochemical properties. This study supports the development of plant-based functional foods with improved health-promoting properties.