Development of a nutritious snack bar using indigenous ingredients and analyzing the nutrient content

Abstract: The snack-bar is a healthy alternative to other snack foods, it is developed by the addition of different ingredients such ad red flakes puff (Oryza sativa), pumpkin seeds (Cucurbita maxima, dried sohiong(Prunus nepalensis) , ragi flour (Eleusine coracana) and jaggery. The snack bar was analyzed for nutrition quality as well as for sensory analysis among 8 panelists. This snack bar becomes a valuable source of energy, calcium and iron. The snack bars were analyzed for calcium which was found to be 424mg, iron was found to be 31mg, protein was found to be 1 % and fat was found to be 8.6 %. Among the sensory attributes the snack bar scored an overall acceptance of 6.88. With the growing concern for healthy food consumption and adopting a healthy lifestyle formulation of snacks rich in nutrients is important to cater to the nutrition gap