• SHRUTI SAUMYA TOPPO
• Sachin Suse
• Shweta Jain

In present era, due to globalization, increased population and busy schedule, consumer prefer ready-to-eat and ready-to-cook food product. Furthermore, an individual’s health consciousness, nutritional value of the product, demanding move to trends and interest towards in new products had been increased the global market size. This study focused on developing a Nutri bar using germinated millets and legumes. To enhance the nutritional value of nutri bar different formulations were created according to different materials. Based on sensory evaluation, ideal nutri bar was selected and then biochemical properties were evaluated. The developed nutri bar had the calorific value of 394.62kcal/100g with protein content of 7.36%, fat 7.7%, dietary fibre 3.61% carbohydrate 73.97% and calcium content 78.545mg/100g. This study promotes the utilization of underutilized crops and the agricultural diversity and spreads awareness about their nutritional benefits and awareness related to use in their diet.

Nutri bar, millets, legume, germination, functional food, sensory evaluation.

"Development of Nutri bar using Germinated Millets and Legume.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.o511-o513, April-2024, Available :http://www.jetir.org/papers/JETIR2404F70.pdf

"Development of Nutri bar using Germinated Millets and Legume.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppo511-o513, April-2024, Available at : http://www.jetir.org/papers/JETIR2404F70.pdf