Pearl millet protein bar: nutritional, organoleptic, textural characterization, and in-vitro protein and starch digestibility.

Abstract

Pearl millet, a nutritionally remarkable cereal with a sustainable yield in the grey regions of India, is not consumed much. Consumption of Nutrition bars has gained momentum in recent years and considering this, in the present study pearl millet-based protein bars are formulated to increase its consumption rate and establish it as a reliable source of protein and other nutrients. The proximate and mineral composition of the three variants of pearl millet incorporated (25, 27.5, 30%) protein bars were analyzed using standard protocols. The acceptability of the bars was assessed using the 9-point hedonic scale among twenty panelists. The textural parameters were measured by Perten TVT 6700 Texture Analyzer. The in-vitro digestibility of protein (IVPD) and starch (IVSD) of the best variant was also estimated. The bars provide 15.74-18.32g of protein, 332-379kcal energy, 74.53-83.87mg calcium, and 555.93-603.80mg phosphorous per 100g. The results showed that the organoleptic parameters of the bars were not affected by the proportion of ingredients. Whereas the increase in pearl millet incorporation marginally increased textural properties such as hardness, cohesiveness, and chewiness. The IVPD of the selected variant is 75.65 ± 0.02% and IVSD revealed 252.00 ± 10.00mg of maltose is released per 100g of the sample. The protein bars are nutritionally beneficial and appealing. This study gives scope for the production of pearl millet-based convenience foods that will raise the consumption pattern of pearl millet at the household level.