Development and quality evaluation of finger millet-based nutribar enriched with banana powder

Abstract

The increasing demand for convenient and nutrient-dense foods has driven research into developing functional snack products that offer health benefits while being palatable. This study focused on the development and quality evaluation of a finger millet-based nutribar enriched with banana powder, dates, jaggery, and milk powder. Four formulations (T₀ to T₃) were prepared by varying ingredient proportions. Physical characteristics, proximate composition, mineral content, and textural profile were assessed to identify the optimal formulation. The selected sample (T₂) demonstrated superior nutritional quality, with enhanced mineral content (Calcium: 274.71 mg/100 g, Potassium: 482.83 mg/100 g, Iron: 2.754 mg/100 g), higher protein and crude fiber levels, and a balanced texture (Hardness: 4.42 Kg) that is suitable for diverse consumer groups. The study confirms that the integration of natural ingredients such as banana and milk powder contributes to nutritional enrichment, improved textural properties, and enhanced acceptability, aligning with current trends toward clean-label, functional foods. The developed nutribar represents a sustainable and health-oriented alternative for modern snacking.