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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 538-545
DOI: https://doi.org/10.20546/ijcmas.2020.910.064


Utilization of Peanut and Jaggery for the Development of Nutri-rich Peanut Energy Bar and Jaggery Balls
Apoorva Jaiswal*, Alka Gupta and Tripti Verma
Department of Food Nutrition and Public Health, Ethelind College of Home Science, SHUATS, PRAYAGRAJ, India
*Corresponding author
Abstract:

This research was designed to produce a nourishing peanut energy bar and jaggery balls with commercial value especially for malnourished children to meet their body development requirements. Among the Various possible approaches to tackle the problem of malnutrition, food based approach is considered the most sustainable one, despite being a long term strategy. Hence, exploring the possibility of value addition to traditional products like energy bars, laddo, mathari and biscuits could be a better option to enhance the intake of micronutrients. Nutrition bars are supplemental bars containing high energy foods. The thesis was undertaken with two main objectives. The first objective was to optimize the level of ingredients using ANOVA. The second objective was to found the nutritive value from the ingredients namely peanut, jaggery, pumpkin seed powder and amaranth seed. Organoleptic evaluation of “Peanut energy bar” and “Jaggery Ball” indicates that T2 (roasted peanut + jaggery+ pumpkin seed powder + amaranth seed) had the highest score showed that the overall acceptability was highest in T2 followed by T0,T1 and T3 respectively and there was a significant difference, (p<0.05) between the control and treatment. The nutritional composition of the best product T3 increased with the incorporation of prepared mix powder in Peanut energy bar the Moisture and Ash content was found to be 10.87 percent and 5.6g/100, Protein content is 61.65g, Fat-177.2g, Fibre-1.209g and Carbohydrate-516.59 g, Iron-21.84, Calcium-36.27, Vitamin C- 1.73 and Energy 497.32 (kcal). The nutritional composition of the best product T2 increased with the incorporation of prepared mix powder in Jaggery ball the Moisture and Ash content was found 31.29 percent and 10.47g/100, Protein content- 171.51g, Fibre-3.26g, Carbohydrate-38.99g, Iron- 21.84, Calcium- 36.27, Vitamin-1.73 and Energy- 385.25(kcal). The cost of the Peanut energy bar T0 (8 Rs.), T1 (11.5 Rs.), T2 (11.25 Rs.) and T3 (11 Rs.) The cost of the Jaggery ball T0 (4.5Rs.), T1 (9.9 Rs.), T2 (9.55 Rs.) and T3 (9.8 Rs.). Peanut energy bar and Jaggery ball should be recommended for all age groups as it helps to boost immunity and also improves physical growth and good memory.


Keywords: Peanut energy bar, Jaggery ball, Organoleptic, Nutritional composition, Cost calculation
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How to cite this article:

Apoorva Jaiswal, Alka Gupta and Tripti Verma. 2020. Utilization of Peanut and Jaggery for the Development of Nutri-rich Peanut Energy Bar and Jaggery Balls.Int.J.Curr.Microbiol.App.Sci. 9(10): 538-545. doi: https://doi.org/10.20546/ijcmas.2020.910.064