Abstract
Whole grains like millet and rice are rich in nutrients and fiber, making them an excellent ingredient for developing a nutritious snack bar. The nutri bar was formulated using popped pearl millet and black rice flakes as primary ingredient. Three samples (F1, F2 and F3) with different composition are prepared. The proximate composition, chemical and sensory analysis was determined for all the samples. Sensory evaluation was conducted using a nine-point hedonic scale to assess the bar's taste, colour, texture, and overall acceptability. Results showed that the sample F3 has rich content of 12.8 gm of protein, 77.6 gm of carbohydrate, 366 Kcal of calories, 9.4 gm of dietary fiber were recorded per 100 grams of sample. Hence sample F3 is considered as the perfect formulation as it scored 8.5/9 in hedonic scale. Keywords: popped pearl millet, black rice flakes, sensory, nutrition, snack bar.
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