Vol. 12, Issue 2 (2023)

Author(s):
Asha Kumari, S Patel, Sudesh, SN Jamdar and SK Yadav

Abstract:
The aim of this study was to prepare high protein enriched energy bars from the defatted groundnut, sesame and soybean cake powders. This study included the determination of nutritional properties of the product, evaluation of sensory characteristics and microbial growth over a period of storage. In order to utilize the defatted oil cakes obtained from groundnut, sesame and soybean after extraction of oil, this value-added product was developed. The defatted cakes obtained from irradiated seeds and non-irradiated seeds both were used as the major ingredients in the preparation of the protein enriched energy bar. The products were prepared and analyzed for their nutritional attributes and microbial loads followed by sensory evaluation. The products were then packaged in aluminium laminated small sachets under vacuum and stored at room temperature for 150 days. The sensory evaluation along with microbial analysis of the products was done at an interval of one month for 150 days.