IJSR - International Journal of Scientific Research

Anil Bukya; Satkar Asmita Ankush; Gadekar Dnyaneshwari Nagesh

Volume : VII, Issue : III, March - 2018

Development, Characterization and Optimization of cereal, legume and millet incorporated Nutri–bar and its storage studies.

Anil Bukya, Satkar Asmita Ankush, Gadekar Dnyaneshwari Nagesh

Abstract :

Incorporation of Different types of material such as cereal, legume and millet for the preparation of nutri–bar as main component for development of nutri–bar to reach maximum nutrition for malnourished population. Preparation such as whole wheat flour (WWF) Green Gram Flour (GGF) and Foxtail millet flour were added in different ratio for increasing of mineral content added Tulsi leaves, curry leaves and drumstick leaves and did proximate sensory analysis. The result showed that Carbohydrate (29%), Protein (18%), Fat (40%), Crude fie (5%), Ash (4%), Moisture (4%) content was found with good sensory property. Hence nutri–bar which was prepared best suitable for sports as well as nutrition deficient populations.