Development of a Functional Acceptable Weight Management Snack-Bar From Plant-Based Food Sources Including Moringa Oleifera Leaf Extract
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Abstract
Obesity and overweight are conditions that increase the risk of type-2 diabetes, heart-disease, cancer, and metabolic-syndrome. Plant-based diets, lower in saturated fats and rich in essential nutrients, can regulate appetite and support weight management. This study aims to develop a functional plant-based snack bar using Phoenix dactylifera, Glycine max, Brassica oleracea, Anacardium occidentale, dates, and Moringa Oleifera leaf. The raw materials were processed and used to formulate two snack-bar variants (PSB1 and PSB2), with different proportions. They were evaluated against a standard (PSB-SD) for nutritional, microbial, and sensory properties. Proximate analysis showed PSB1 contained 19.09% carbohydrate, 4.50% crude fiber, 29.40% lipid, and 20.15% crude protein; PSB2 contained 29.21% carbohydrate, 3.30% crude fiber, 16.55% lipid, and 16.64% crude protein. PSB-SD had significantly higher crude fiber (16%) and protein (28%), while PSB2 had the highest moisture (16.85%). All bars were low in minerals except manganese. PBS1 had a significantly higher Vitamin C (2.38%) content than PSB2 (1.21%), while Vitamins B12 and D were undetectable. Microbial analysis showed significantly higher bacterial (2.04 x 108) and fungal (5.08 x 107) counts in PSB2 at week 1, and significantly increased counts in PSB1 (2.85 x 108) and (7.00 x 108) by week 4. Sensory evaluation by 20 participants rated PSB-SD significantly highest in colour, appearance, taste, and overall acceptability. PSB2 was moderately preferred, PSB1 scored lowest in taste and color. This study demonstrates the possibility of plant-based ingredients to create healthy snack-bars for possible weight management and underscores the importance of ingredient balance for nutritional value and microbial safety.
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