Development of nutrition bar from powder extract of Moringa oleifera and Ocimum sanctum leaves

Abstract

By harnessing the nutritional value of foods that are easily accessible locally, this study aims to provide chocolate to endurance athletes. We utilize chocolate, Tulsi leaves (Ocimum sanctum), and Moringa leaves (Moringa oleifera). The samples were analyzed in a laboratory for food. In this study, dried leaves were used for their low-glycemic index carbohydrates, while moringa powder and Tulsi powder was used for its calcium and protein content.