Optimization of Raw Materials for Production of a Nutritious Snack Bar for Children Aged Between 5 To 13 Years

Cynthia Mutonyi Wandeka¹, Julia Kigozi^1*, Robert Mugabi² and Paddy Ainebyona¹

Abstract

There has been significant increase in consumption of fast foods including snack bars in the recent past. This increase is due to changes in the lifestyles of the population as consumers throughout the world are busy at work creating a demand for fast foods. The children find such products easy to consume as long as they are available. This study targeted developing nutritious snack bars from locally available raw materials to meet the nutritional demands of children aged between 5 to 13 years. The snack bars were developed from amaranth grains, mangoes, pineapples and carrots. Raisins and lemon were added as a colorant and flavorant respectively at a constant level of 7% and 10% respectively. Honey was used as a binder at 22%. The raw materials were varied using design expert (Version 11.1.0.1, Stat Ease, Minneapolis) to obtain 30 formulations in a factorial experiment. The formulations were tested for proximate composition, beta-carotene, vitamin C, energy composition, texture as well as sensory attributes and the optimum was obtained using design expert. The optimal formulation contained grain amaranths, mango, pineapples and carrots at 42.9, 14.3, 17.9 and 10.7% respectively. The composite had proteins, carbohydrates, beta carotene, vitamin C, Iron, Zinc, Fat, Fibre, Ash and moisture composition at 12.17%, 54.38%, 15.82mg/100g, 10.62mg/100g, 5.44mg/100g, 4.35mg/100g, 3.28%, 5.56%, 5.43%, and 19.18% respectively. The composite snack bar had desirable nutritional qualities with an overall acceptability of 7.6. The study therefore produced a snack bar that has capacity to meet the nutritional demands of children between 5 to 13 years of age.

Keywords

factorial experiment; nutritional composition; optimal formulation; snack bars

Cite This Article

Wandeka, C. M., Kigozi, J., Mugabi, R., Ainebyona, P. (2022). Optimization of Raw Materials for Production of a Nutritious Snack Bar for Children Aged Between 5 To 13 Years. International Journal of Scientific Advances (IJSCIA), Volume 3| Issue 4: Jul-Aug 2022, Pages 679-688, URL: https://www.ijscia.com/wp-content/uploads/2022/08/Volume3-Issue4-Jul-Aug-No.332-679-688.pdf

Volume 3 | Issue 4: Jul-Aug 2022