Development of High Protein Nutrition Bar Enriched with Spirulina plantensis for Undernourished Children
Arvind Kumar1*
, Vedshree Mohanty2, P.Yashaswini2
1Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, Uttar Pradesh, India
2Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, Uttar Pradesh, India.
Corresponding Author Email: arvind00000@gmail.com
Abstract:
This study aimed at incorporating Spirulina in the development of high protein nutrition bars, since protein related malnutrition amongst children is highly prevalent and needs to be addressed diligently. Spirulina, a multicellular filamentous cyanobacteria, has gained popularity as a food supplement for its high macronutrient and micronutrient contents and ease of processing. Spirulina plantensis along with Bengal gram(Cicer arietinum), groundnuts (Arachis hypogaea L.), Cornflakes (Zea mays), and other ingredients was used to make 7 variants of a novel nutrition bar and control sample (without Spirulina).The bars were evaluated for nutritional quality (proximate analysis, antioxidant ability, total phenolic content), textural parameters, colour attributes, and sensory characteristics. The protein content of the bar was found to be 167% more than the control sample. The antioxidant potential and total phenolic content of bars containing Spirulina were substantially higher than the control sample. The textural characteristics displayed by certain variants of the bar did not significantly differ (p>0.05) from the control sample, while the colour of the bar did. The Spirulina enriched bar gained acceptability in terms of sensory attributes, hence was concluded to be a potential product for undernourished children with protein deficiency.
Keywords:
High Protein; Nutrition Bar; Spirulina; Undernourished Children
Back to TOC