Home » ABST Home » APPLIED BIO-SYSTEMS TECHNOLOGY – VOL. 2, NO. 1, (2022) » VOL. 2, NO. 1, (2022) : ARTICLE 1

VOL. 2, NO. 1, (2022) : ARTICLE 1

Formulation and Characterization of Nutrient Bars using Underutilized Seeds: Semolina and Jackfruit Seeds

Janitha Sithari, Thilini Chandrasiri and Kolitha Wijesekara


Background: Fast foods are frequently used as an easy replacement of main meals by people, who lead busy lifestyles. Many nutrient bars are prepared with expensive and popular choices such as sunflower, flax, chia, sesame and hemp seeds. However, underutilized, cheaper alternatives such as semolina and jackfruit seeds could provide the same nutritional background required in a nutrient bar. This study was conducted to develop a nutrient bar from nutrient dense underutilized seeds as a main meal replacement.

Methods: Two distinct nutrient bars were formulated with watermelon seeds, winged bean, and pumpkin seeds as common underutilized seeds. Bar 1 (Treatment 1) was prepared by incorporating semolina seeds and Bar 2 (Treatment 2) was prepared incorporating flour of jackfruit seeds. Nutritional composition, physiochemical properties, microbial parameters and sensory profile of the formulated bars were determined using standard protocols suggested by the United State Department of Agriculture (USDA), Association of Official Agricultural Chemist (AOAC) standards, Sri Lanka Standards Institution (SLSI). The Friedman test was used for statistical analysis.

Results: Samples of Treatment 2 reported significantly highest moisture (14.4±0.66%) and fibre content (9.5±0.71%), while Treatment 1 had the highest fat level (10.1±0.01%). In terms of ash and protein content, there were no significant differences (P>0.05), between the developed samples and commercially available nutrient bars. Treatment 1 reported the highest calorific value (388.7 kcal/100g), while the highest phenolic content (8.3±0.30 mg GAE/g) and antioxidant activity were observed in Treatment 2. Based on Sensory evaluation, mean values of colour and mouth feel were highest in Treatment 2, while the mean values for aroma, texture, and overall acceptability were highest in Treatment 1.

Conclusions: Based on overall performance nutrient bar developed under Treatment 1 could be recommended as an excellent source of energy and nutritional component for a daily meal replacement.

Keywords: Daily Meal Replacement, Nutrient Bar, Natural Preservatives, Underutilized Seeds