Vol. 11, Special Issue 12 (2022)

Author(s):
Sanket V Sonawane and Kinjalben Rana

Abstract:
This study intends to offer chocolate to endurance athletes by using the nutritional value of locally available foods. Chocolate, Moringa leaves (Moringa oleifera), dried fruits, and flavour essence are utilised. The samples were tested in a food laboratory. Moringa powder was employed in this study for its calcium content, while dried fruits were used for their carbs with a low glycemic index. 100 grammes of developed chocolate includes 13.20 grammes of moisture, 2.56 grammes of ash, 36 grammes of fat, 10 grammes of protein, 38.40 grammes of carbs, and 312 grammes of calcium.