Formulation and characterization of whole grain-based snack bar enriched with buckwheat (Fagopyrum esculentum) microgreens

Abstract

Noncommunicable Diseases (NCDs) represent a critical global health challenge, accounting for approximately 71% of all deaths worldwide. Key modifiable risk factors including obesity, poor dietary habits, and physical inactivity significantly contribute to their rising prevalence. In alignment with the United Nations Sustainable Development Goals (SDGs), the prevention and management of NCDs has become a major public health priority. In this context, the growing consumer demand for functional foods has catalyzed interest in nutrient-dense formulations, particularly whole grain-based snack bars enriched with bioactive ingredients such as microgreens. Among these, buckwheat (Fagopyrum esculentum) microgreens have garnered attention due to their high content of antioxidants, flavonoids, and essential amino acids, positioning them as a valuable component in the development of health-promoting food products. This study aimed to cultivate buckwheat microgreens, incorporate them into a whole grain snack bar (SBBM), and assess its sensory attributes using a 9-point Hedonic scale, alongside evaluations of antioxidant potential, phytochemical profile, and micronutrient content. Sensory analysis revealed a statistically significant preference (p<0.01) for SBBM in terms of appearance, taste, flavor, and overall acceptability, whereas the control bar (CB) received marginally higher scores for aroma and texture. The SBBM also demonstrated enhanced antioxidant capacity, exhibiting 20% radical scavenging activity compared to 18% in the control bar (p<0.01). Furthermore, the polyphenol content of SBBM was higher (7.0 mg GAE/100 g) than that of CB (5.0 mg GAE/100 g), likely due to the presence of diverse phytochemicals including flavonoids, phenolic acids, stilbenes, and lignans. Additionally, the SBBM showed significantly greater levels of vitamin C (6.25 mg/100 g vs. 1.25 mg/100 g), iron (13.75 mg/100 g vs. 12.5 mg/100 g), and calcium (3.7 mg/100 g vs. 3.0 mg/100 g), indicating its superior nutritional profile. While the findings support the potential of microgreens-enriched snack bars as functional foods, limitations such as shelf-life stability and lack of clinical validation warrant further investigation.