1. An energy bar composition comprising cereals or pulses, seeds, millets and binding agents, wherein said composition comprises cereal or pulses in the range of 22% to 32%, seeds in the range of 15% to 20%, millets in the range of 0% to 12% and binding agent in the range of 30% to 35%.

2. The energy bar composition as claimed in claim 1, wherein the cereals are selected from quinoa, puffed rice, rolled oats or a combination thereof, the pulses are selected from chickpea, lentil, bengal gram, soy protein or a combination thereof.

3. The energy bar composition as claimed in claim 1, wherein the millet is selected from flakes of sorghum, proso millet, finger millet, pearl millet, foxtail millet, kodo millet or a combination thereof.

4. The energy bar composition as claimed in claim 1, wherein the seeds are selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof.

5. The energy bar composition as claimed in claim 1, wherein the binding agents are selected from dates, jaggery, raisins, yellow resins, ghee or a combination thereof.

6. The energy bar composition as claimed in claim 1, wherein the bar further comprises flavour enhancers and sweeteners.

7. The energy bar composition as claimed in claim 6, wherein the sweeteners are selected from jaggery, honey, condensed milk or a combination thereof.

8. The energy bar composition as claimed in claim 6, wherein the flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

9. The energy bar composition as claimed in claims 1-8, wherein said bar comprises quinoa 3% to 9%, puffed rice 3% to 9%, sorghum flakes 10%, rolled oats 10%, watermelon seeds18%, dates 20%, jaggery 10%, condensed milk 15% and ghee 5%.

10. The energy bar composition as claimed in claim 1-8, wherein said bar comprises chickpea 3% to 9%, lentil 3% to 9%, bengal gram 5%, soy protein 5%, rolled oats 10%, pumpkin seeds 18%, raisins 10%, dates 10%, jaggery 10%, honey 15% and ghee 5%.

11. The energy bar composition as claimed in claim 1, wherein said composition is stable for at least 3 months in conventional packaging at room temperature and for at least 6 months in nanopackaging at room temperature.

12. A method of making an energy bar, said method comprises (i) roasting of ingredients comprising the cereals or pulses, millets, seeds separately at low flame at a temperature ranging from 120°C to 150°C for 3-5 min or until light brownish color appears for each of the ingredient, (ii) cooling of the roasted ingredients of step (i) for 8 to 10 min to reach up to room temperature and grounding each of the roasted ingredient separately at low speed in a grinder to obtain granular form with particle size ranging from 4-6 µm, (iii) Mixing the grounded ingredients in desired quantity, (iv) Grinding binding agents together at a low speed to obtain a paste, (v) Taking ghee in a container and heating on a low flame at a temperature ranging from 40°C-45°C, (vi) Adding the paste of binding agents in the heated ghee and roasting for 5 mins under continuous stirring, (vii) Add mixture of roasted ingredients of step (iii) in paste of step (vi) and stir continuously at a temperature ranging from120°C-150°C for 5 min, (viii) Adding flavour enhancers and sweeteners and mixing well for 5 mins to obtain composition of the energy bar, (ix) Spreading the composition on butter paper on a tray, cooled and then cut into desired shapes and thickness to obtain the energy bar.

13. The method of making the energy bar as claimed in claim 12, wherein said cereal or pulses are in the range of 22% to 32%, seeds in the range of 15% to 20%, millets in the range of 0% to 12% and binding agent in the range of 30% to 35%.

14. The method of making the energy bar as claimed in claim 12, wherein the cereals are selected from quinoa, puffed rice, rolled oats or a combination thereof, and the pulses are selected from chickpea, lentil, bengal gram, soy protein or a combination thereof.

15. The method of making the energy bar as claimed in claim 12, wherein the seeds are selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof.

16. The method of making the energy bar as claimed in claim 12, wherein the millet is selected from flakes of sorghum, proso millet, finger millet, pearl millet, foxtail millet, kodo millet or a combination thereof.

17. The method of making the energy bar as claimed in claim 12, wherein the binding agents are selected from dates, jaggery, resins, yellow resins, ghee or a combination thereof.

18. The method of making the energy bar as claimed in claim 12, wherein the sweeteners are selected from jaggery, honey, condensed milk or a combination thereof.

19. The method of making the energy bar as claimed in claim 12, wherein the flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

20. The method of making energy bar as claimed in claim 13, wherein said bar is stable for at least 3 months in conventional packaging and at least 6 months in nanopackaging at room temperature.

Description:FIELD OF THE INVENTION
The present invention relates to the field of food and nutrition. The present invention particularly relates to energy bar composition and method of making thereof. The energy bar is nutritionally valuable and useful supplement/alternative for nutritional needs of all age groups including growing children and adults.

BACKGROUND OF THE INVENTION
Energy bars are becoming popular with consumers for their ease in providing a convenient and ready-to-eat product. There are many energy bars or food bars in the market to provide alternatives to snacks. Variety of food bars are available for use in different physiological conditions, such as sugar free food bars for diabetics, energy bars for athletes and sports persons.

US4451488A discloses a shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0.2-0.55 range through the use of such polyhydric alcohols while achieving a soft texture.

US6607760 provides cereal bar and method of making. The document discloses a ready-to-eat, nutritionally valuable food bar containing an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base made of amylaceous materials and milk solids and (b) a binder made of sugar, milk solids and a binding agent, wherein the extruded mixture has the shape of a bar. Also, a process for manufacturing a ready-to-eat food bar by preparing a dry mixture of particles or flakes of at least one cooked-extruded base containing amylaceous materials and milk solids; mixing the dry mixture with a binder made of sugar, milk solids and a binding agent; and forming the mass obtained into a bar shape.

US7037531B2 discloses an energy multi-saccharide food product, comprising: no more than 15% by total weight dried fruit; a saccharide component comprising 3 to 37% by total weight free galactose monosaccharide; and 5 to 10% by total weight fiber.

US9320292B2 discloses a chewy and intermediate moisture bar that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

IN242120 discloses a high protein bar comprising of 3-10% w/w of groundnuts, 5-15% w/w of cashew nuts, 10-20% w/w of sesame seeds, 3-10% w/w of soy flour, 5-20% w/w of coarse puffed rice, 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia. A document also provides a process for the preparation of high protein bar comprising of the steps of: (a) preparing a coarse powder of groundnuts after roasting them with 3-5% hydrogenated fat at about 135-155°C, (b) preparing a coarse powder of nuts like walnut, almond and cashew preferably cashew nuts after drying in a hot air oven at 60-80 °C, (c) roasting the sesame seeds with 1-2% hydrogenated fat at a temperature of about 135-155°C, (d) roasting the defatted soy flour with 10-15% hydrogenated fat at a temperature of about 145-160 °C, (e) drying the puffed rice or roasted paddy in a hot air oven at 60-80 °C for about 1-2 hrs. (f) mixing thoroughly 3-10% w/w of groundnut obtained in step a), 5-15% w/w of cashew nuts obtained in step b), 10-20% w/w of sesame seeds obtained in step c), 3-10% w/w of soy flour obtained in step d), 5-20% w/w of coarse puffed rice obtained in step e) with 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1 -5% w/w of gum acacia to a get a homogeneous high protein bar mix and then keeping the said bar mix at a temperature of 20-30 °C for conditioning; (g) preparing high protein bar by compressing said bar mix obtained in step f).

IN402984 discloses an energy bar composition and process for the preparation thereof. In particular, the energy bar composition is high caloric Ready to eat (RTE) food product, and optimized process targeted to fulfill quick energy requirement of athletes, growing children, chronic energy deficient (CED) along with high mineral content. The energy bar composition comprising 10-30% w/w of potato flakes, 10-30% w/w of corn flakes, 40-70% w/w of jaggery, 5-15% w/w of groundnuts, 2-8% w/w of almonds, 5-15% w/w of amaranthus seeds, 1-5%w/w of guar gum, 2-5% w/w of raisins, 0.1-0.5% w/w of cinnamon powder. It also provides a process for the preparation of the energy bar composition comprising a) preparing potato flakes by drying the potato slurry (10 oB) in a hot air oven at 70-80 OC for 24 hours, b) preparing a coarse powder of groundnuts by roasting the groundnuts with 2-3% w/w of hydrogenated fat at 120-140 OC and grinding the same, c) preparing a coarse powder of almonds by roasting in a hot air oven at 60-80 OC and grinding the same, d) roasting the amaranthus seeds in a hot air oven at 60-80 OC, e) preparing a coarse powder of corn flakes, f) melting jaggery in an open pan at 70-80 OC, g) mixing thoroughly 10-30% w/w of potato flakes, 5-15% w/w of coarse powder of groundnuts, 2-8% w/w of coarse powder of almonds, 5-15% w/w of roasted amaranthus seeds, 10-30% w/w of coarse powder of corn flakes, 40-70% w/w of melted jaggery, 1-5% w/w of guar gum, 2-5% w/w of raisins, 0.1-0.5% w/w of cinnamon powder to obtain a homogenous energy bar composition.

Energy Bars in the state of the art are prepared with various ingredients, including chemicals for use as preservatives, texture enhancer or flavour enhancer. The bars are made using oven methods, thereby reducing the nutrient content of the bar due to direct heat exposure. Some of the food bars rich in protein lacks in palatability, some bars lack in pleasant aroma. Further limitation of the available food bars in the market is comparatively lower shelf life at room temperature and cost effectiveness.

Therefore, there is a need to develop ready-to-eat, energy bar that provides necessary nutrients for daily diet such as macronutrients and micronutrients along with good palatability, pleasant aroma, desired texture and mouthfeel and long shelf life to cater to the requirements of consumers of all age groups. There is also a need to develop easier process to prepare nutritionally rich bars without affecting the texture and organoleptic properties of the bars.

OBJECTS OF THE INVENTION
The main object of the present invention to provide energy bar composition.

Another object of the present invention is to provide a nutritionally valuable ready-to-eat energy bar composition for use as supplement/alternative food for nutritional needs of all age groups including growing children and adults.

Yet another object of the present invention is to provide a method of making nutritionally valuable ready-to-eat energy bar composition for use as supplement/alternative food for nutritional needs of all age groups including growing children and adults.

SUMMARY OF THE INVENTION
Accordingly, the present invention provides energy bar composition comprising cereals or pulses, seeds, millets and binding agents. The energy bar is nutritionally valuable ready-to-ear bar with high nutrient value and pharmacological properties.

In an aspect of the invention, the bar comprises cereals or pulses, binding agents.

In an aspect of the invention, the composition may comprise millets.

In an aspect of the invention, the composition also comprises flavour enhancers and sweeteners.

In an aspect of the invention, the composition comprises cereals, millets, binding agents, flavour enhancers and sweeteners.

In an aspect of the invention, the bar comprises pulses, binding agents, flavour enhancers and sweeteners.

In an aspect, the invention provides a method of making nutritionally valuable ready-to-eat energy bar.

It will nevertheless be understood that no limitation of the scope of the invention is thereby intended by way of embodiments and examples. Such alterations and further modifications in the present invention, and such further applications of the principles of the invention as would normally occur to those skilled in the art are to be construed as being within the scope of the present invention.

It will be understood by those skilled in the art that the summary of the invention provided herein is exemplary and explanatory of the invention and are not intended to be restrictive thereof. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. The composition, methods, processes, and examples provided herein are only illustrative and not intended to be limiting.

The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Similarly, one or more steps of method or components preceded by "comprises... a" does not, without more constraints, preclude the existence of other, steps or components. Appearances of the phrase "in a preferred embodiment”, “in an embodiment", “in another embodiment” and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.

DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EXAMPLES AND EMBODIMENTS
The present invention provides nutritionally valuable ready-to-eat energy bar. The invention provides composition of the nutritionally valuable ready-to-eat bars and a process of making ready-to-eat energy bars.

The composition comprises cereals or pulses, seeds, millets and binding agents. The cereal or pulses comprises 22% to 32%, seeds comprise 15% to 20%, binding agent comprises 30% to 35%, and millet comprises 0% to 12% of the bar.

The composition further comprises flavour enhancers and sweeteners. The ingredient of the bar composition are natural ingredients and does not have any synthetic or chemical flavouring agents or sweeteners.
The composition of the present invention comprises the food ingredients easily available in the kitchen and make the bar using roasting method, thereby preserves the nutrient content of the bar.

The cereals comprise quinoa, puffed rice and rolled oats or a combination thereof. The pulses comprise chickpea, lentil, bengal gram and soy protein or a combination thereof. The millet is selected from flakes of sorghum, proso millet, finger millet, pearl millet, foxtail millet, kodo millet or a combination thereof. The seeds are selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof. The sweeteners are selected from jaggery, honey, condensed milk or a combination thereof. The binding agents are selected from dates, jaggery, raisins, yellow resins, ghee or a combination thereof. The flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

The invention also provides method of making an energy bar. The method comprises roasting of ingredients comprising the cereals or pulses, millets, seeds separately at low flame at a temperature ranging from 120°C to 150°C for 3-5 min or until light brownish color appears for each of the ingredient. The roasted ingredients are then cooled down for 8 to 10 min until reaches up to room temperature and then finely ground separately at low speed in a grinder to obtain granular form with particle size ranging from 4-6 µm. The grounded ingredients are mixed in the desired quality. Binding agents selected from jaggery/dates/resins/yellow resins or a combination thereof are ground together at a low speed to obtain a paste. Ghee (butter oil) is taken in a container and heated on a low flame at a temperature ranging from 40°C-45°C. The paste of binding agents and sweeteners are put in heated ghee and roasted for 5 min under continuous stirring. Then granules of roasted ingredients comprising cereals or pulses, millets, seeds are added in the roasted binding agents and sweeteners mixture under continuous stirring at a temperature ranging from 120°C-150°C for 5 min. Then flavour enhancers are added and mixed well for 5 min to obtain the composition of the present invention.

The composition is spread on butter paper on a tray, cooled and then cut into desired shapes and thickness to obtain the energy bar.

In an embodiment, the nutritionally valuable bar comprises quinoa, puffed rice, sorghum flakes, rolled oats, watermelon seeds, dates, jaggery, condensed milk and ghee. Three variants of the composition are made as shown in Table 1. Quinoa, rice puffed, and rolled oats are the cereals, and sorghum flakes are the millets that are used for enhancing nutritive value. Watermelon seeds, jaggery, and dates imparts pharmacological properties. Jaggery and dates are used as sweeteners and binding agent. Condensed milk is used for flavor. Ghee is used for binding and flavor enhancer.
Table 1: Composition of nutritionally valuable bar with cereal, millet and binding agent
Ingredients (g) Variant I Variant II Variant III
Quinoa 3 6 9
Rice puffed 9 6 3
Sorghum flakes 10 10 10
Rolled Oats 10 10 10
Watermelon seeds 18 18 18
Dates 20 20 20
Jaggery 10 10 10
Condensed Milk 15 15 15
Ghee 5 5 5

Evaluation of properties of the energy bar of Table 1 composition:
Proximate analysis
The proximate analysis, shown in Table 1A, was analyzed for moisture, ash, crude fibre by acid and alkali treatment method, fat by soxhlet method, and protein by micro-kjeldahl method, iron by wong’s method, and calcium by titrimetric method. The amount of total carbohydrate (CHO) was calculated by deducting the sum of the contents of the moisture, ash, protein, fat, and fibre from 100. The proximate analysis of the bar of Table 1 is done with a readymade bar available in the market, referred hereinafter as standard bar.
Table 1A: Proximate Analysis of Bar with composition in Table 1
Proximate Analysis (100g) Standard Variant I Variant II Variant III
Moisture (g) 20.4±0.33 17.2±0.51 18.1±0.20 17.3±0.28
Ash (g) 6.4±0.10 4.2±0.44 4.5±0.15 5.3±0.39
Protein (g) 9.2±0.16 9.0±0.20 10.7±0.45 11.6±0.37
Fat (g) 20.0±0.05 18.0±0.17 18.0±0.07 17.2±0.59
Crude Fibre (g) 4.2±0.02 18.0±0.28 19.7±0.35 19.4±0.31
Carbohydrate (g) 39.8±0.38 33.4±1.56 28.1±0.67 29.2±0.70
Iron (mg) 1.5±0.03 5.5±0.52 6.1±0.11 6.2±0.24
Calcium (mg) 51.3±1.16 121.3±1.16 122.0±2.65 126.5±0.37
Values or Mean±SD, n=3

According to the proximate analysis, the bar of the present invention is rich in iron and calcium as compared to the standard bar. The variant III is highly rich in protein, iron, and calcium than the standard bar and variant I and variant II. All the variants are rich in crude fibre when compared with the standard bar. Bar of the present disclosure has less moisture than the standard bar.
Antioxidant activity
The antioxidant activity, as shown in Table 1B, was analyzed by Vitamin C by titrimetric method, and by Nitric oxide scavenging activity.
Table 1B: Antioxidant activity of Bar with composition in Table 1
Antioxidant Activity (100g) Standard Variant I Variant II Variant III
Vitamin C (mg) 1.1±0.12 20.0±0.36 25.4±0.59 25.9±0.85
Nitric oxide scavenging activity (mg) 0.7±0.29 2.4±0.54 1.8±0.06 2.41±0.17
Values or Mean±SD, n=3

In the standard bar, very low antioxidant activity was found as compared to the all variants I, II, and III of the nutritionally valuable bar of the present disclosure.
Phytochemical screening
The phytochemical screening, as shown in Table 1C, was analyzed by alkaloids (Wanger’s Test), flavonoids (Alkaline Reagent Test), terpenoids (Salkowski Test), saponins (Froth Test), and tannins. Here below are the phytochemical analysis of the Standard Bar (readymade bar) with different variants of Cereal Bar.
Table 1C: Phytochemical screening of Bar with composition in Table 1
Phytochemicals Analysis Standard Variant I Variant II Variant III
Alkaloids + + + +
Flavonoids - + + +
Terpenoids - + + +
Saponins - + + +
Tannins + + + +
+ is present; and – is absent
All the phytochemical analyses are present in all variants of bar of the present disclosure while and in the standard bar only alkaloids and tannins are present.
Sensory evaluation
The nutritionally valuable bar of the present disclosure and the standard bar were given to the twenty-five panelist to evaluate for acceptability at 9-point hedonic scale. The panelists judge the acceptability and measured the pleasurable and unpleasurable experiences of the food products ranging from like extremely to dislike extremely. The performa was carried out with 1 to 9 scores, the members are asked to assign scores on the basis of a hedonic scale for color, appearance, flavor, texture, taste, and overall acceptability. Performa was collected and results were evaluated and shown in Table 1D.
Table 1D: Sensory evaluation of Bar with composition in Table 1
S. NO. Attributes Standard Variant I Variant II Variant III
1. Color 7.8±0.80 7.7±0.88 7.4±0.77 7.9±0.91
2. Appearance 7.8±0.82 7.9±0.65 7.8±0.67 8.1±0.79
3. Flavor 7.4±1.26 7.7±0.94 7.5±0.78 8.1±1.10
4. Texture 7.0±1.4 7.6±0.92 7.3±0.86 8.0±0.98
5. Taste 7.5±0.97 7.8±0.75 7.5±0.97 8.3±0.94
6. Overall Acceptability 7.5±0.88 7.9±0.79 8.0±0.74 8.4±0.77
Values or Mean±SD, n=3

The results in Table 1D shows higher acceptability of the bar of the present disclosure as compared to the standard bar, with variant III being most acceptable.

In another embodiment, the nutritionally valuable bar comprises chickpea, lentil, bengal gram, soy protein, rolled oats, pumpkin seeds, raisins, dates, jaggery, honey and ghee. Three variants of the composition are made as shown in Table 2. chickpea, lentil, bengal gram, soy protein are pulses and rolled oats are the cereals. Pumpkin seeds, raisins, jaggery, and dates imparts pharmacological properties. Jaggery, raisins, and dates are used for the sweeteners and binding. Honey is used for flavor. Ghee is used for binding and flavor enhancement.
Table 2: Composition of nutritionally valuable bar with pulses, cereal, and binding agent
Ingredients (g) Variant I Variant II Variant III
Chickpea 3 6 9
Lentil 9 6 3
Bengal gram 5 5 5
Soy Protein 5 5 5
Rolled oats 10 10 10
Pumpkin seeds 18 18 18
Raisins 10 10 10
Dates 10 10 10
Jaggery 10 10 10
Honey 15 15 15
Ghee 5 5 5

Proximate analysis
The proximate analysis, as shown in Table 2A, was analyzed for moisture, ash, crude fibre by acid and alkali treatment method, fat by soxhlet method, and protein by micro-kjeldahl method, iron by wong’s method, and calcium by titrimetric method. The amount of total carbohydrate (CHO) was calculated by deducting the sum of the contents of the moisture, ash, protein, fat, and fibre from 100.
Table 2A: Proximate analysis of Bar with composition in Table 2
Proximate Analysis (100g) Standard Variant I Variant II Variant III
Moisture (g) 20.4±0.33 17.3±0.24 16.9±0.11 17.1±0.12
Ash (g) 6.4±0.10 4.4±0.35 4.6±0.06 4.9±0.07
Protein (g) 9.2±0.16 25.5±0.46 28.0±0.09 26.8±0.05
Fat (g) 20.0±0.05 10.2±0.31 10.4±0.06 11.1±0.12
Crude Fibre (g) 4.2±0.02 16.5±0.21 15.9±0.13 16.3±0.05
Carbohydrate (g) 39.8±0.38 26.1±0.50 24.2±0.11 23.8±0.03
Iron (mg) 1.5±0.03 4.0±0.16 4.2±0.15 4.2±0.08
Calcium (mg) 51.3±1.16 126.4±0.25 128.7±1.16 127.1±0.80
Values or Mean±SD, n=3

Bar of the present disclosure is iron and calcium rich as compared to the standard bar. Bar of the present disclosure has less moisture than the standard bar, is protein and fibre rich.
Antioxidant activity
The antioxidant activity, as shown in Table 2B, was analyzed by Vitamin C using titrimetric method, and Nitric oxide scavenging activity.
Table 2B: Antioxidant activity of Bar with composition in Table 2
Antioxidant Activity (100g) Standard Variant I Variant II Variant III
Vitamin C (mg) 1.1±0.12 21.8±0.48 27.4±0.55 26.1±0.14
Nitric oxide scavenging activity (mg) 0.7±0.29 2.7±0.06 1.8±0.05 2.5±0.09
Values or Mean±SD, n=3

In the standard bar, very low antioxidant activity was found as compared to the all variants I, II, and III of the nutritionally valuable bar of the present disclosure.
Phytochemical screening
The phytochemical screening, as shown in Table 2C, was analyzed by alkaloids (Wanger’s Test), flavonoids (Alkaline Reagent Test), terpenoids (Salkowski Test), saponins (Froth Test), and tannins.
Table 2C: Phytochemical screening of Bar with composition in Table 2
Phytochemicals Standard Variant I Variant II Variant III
Alkaloids + + + +
Flavonoids - + + +
Terpenoids - + + +
Saponins - + + +
Tannins + + + +
+ is present; and – is absent
All the phytochemical analyses are present in all variants of bar of the present disclosure while and in the standard bar only alkaloids and tannins are present.
Sensory evaluation
The nutritionally valuable bar of the present disclosure and the standard bar were given to the twenty-five panelist to evaluate for acceptability at 9-point hedonic scale. The panelists judge the acceptability and measured the pleasurable and unpleasurable experiences of the food products ranging from like extremely to dislike extremely. The performa was carried out with 1 to 9 scores, the members are asked to assign scores on the basis of a hedonic scale for color, appearance, flavor, texture, taste, and overall acceptability. Performa was collected and results were evaluated and shown in Table 2D.
Table 2D: Sensory evaluation of Bar with composition in Table 2
S. NO. Attributes Standard Variant I Variant II Variant III
1. Color 7.8±0.80 7.3±0.95 7.6±0.83 7.7±0.74
2. Appearance 7.8±0.82 7.5±1.01 7.6±0.82 7.5±1.01
3. Flavor 7.4±1.26 7.1±0.84 7.7±0.94 7.3±0.9
4. Texture 7.0±1.4 7.0±1.05 7.2±1.09 7.6±0.83
5. Taste 7.5±0.97 7.4±0.96 7.7±0.81 7.7±0.94
6. Overall Acceptability 7.5±0.88 7.6±0.64 7.8±0.77 7.8±0.73
Values or Mean±SD, n=3

The results in Table 2D shows higher acceptability of the bar of the present disclosure as compared to the standard bar, with variant II being most acceptable.

In yet another embodiment, the nutritionally valuable bar comprises fruit pulp/ fruit leather of dried mango, dried apricot, dried sapota, dried banana, rolled oats, muskmelon seeds, yellow resins, jaggery, and ghee. Three variants of the composition are made as shown in Table 3. Cereal used is rolled oats. Muskmelon seeds, jaggery, and yellow raisins imparts pharmacological properties. Jaggery, and yellow raisins are used for the sweeteners and binding. Ghee is used for binding and flavor enhancement.

Thus, the bars of the present disclosure are more nutritious and acceptable than the standard bar. The bars are tasty and nutritious snacks or food alternative/food supplement and does not use any chemical or synthetic ingredient.

The shelf life of bar is at least 3 months in conventional packaging at room temperature and 6 months in nanopackaging at room temperature. The assessment of the shelf life of the energy bars in conventional packaging and nanopackaging is still underway. The nanopackaging material used for packaging is plant based nanomaterial to make the energy bar product environment friendly.

The energy bars of the present composition provide instant energy and high levels of nutrients such as minerals, proteins, vitamins, and carbohydrates. These provide excellent nutrition to growing children. The bars also provide protein-rich and carbohydrate-rich emergency food product in crisis situations. , Claims:We Claim
1. An energy bar composition comprising cereals or pulses, seeds, millets and binding agents, wherein said composition comprises cereal or pulses in the range of 22% to 32%, seeds in the range of 15% to 20%, millets in the range of 0% to 12% and binding agent in the range of 30% to 35%.

2. The energy bar composition as claimed in claim 1, wherein the cereals are selected from quinoa, puffed rice, rolled oats or a combination thereof, the pulses are selected from chickpea, lentil, bengal gram, soy protein or a combination thereof.

3. The energy bar composition as claimed in claim 1, wherein the millet is selected from flakes of sorghum, proso millet, finger millet, pearl millet, foxtail millet, kodo millet or a combination thereof.

4. The energy bar composition as claimed in claim 1, wherein the seeds are selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof.

5. The energy bar composition as claimed in claim 1, wherein the binding agents are selected from dates, jaggery, raisins, yellow resins, ghee or a combination thereof.

6. The energy bar composition as claimed in claim 1, wherein the bar further comprises flavour enhancers and sweeteners.

7. The energy bar composition as claimed in claim 6, wherein the sweeteners are selected from jaggery, honey, condensed milk or a combination thereof.

8. The energy bar composition as claimed in claim 6, wherein the flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

9. The energy bar composition as claimed in claims 1-8, wherein said bar comprises quinoa 3% to 9%, puffed rice 3% to 9%, sorghum flakes 10%, rolled oats 10%, watermelon seeds18%, dates 20%, jaggery 10%, condensed milk 15% and ghee 5%.

10. The energy bar composition as claimed in claim 1-8, wherein said bar comprises chickpea 3% to 9%, lentil 3% to 9%, bengal gram 5%, soy protein 5%, rolled oats 10%, pumpkin seeds 18%, raisins 10%, dates 10%, jaggery 10%, honey 15% and ghee 5%.

11. The energy bar composition as claimed in claim 1, wherein said composition is stable for at least 3 months in conventional packaging at room temperature and for at least 6 months in nanopackaging at room temperature.

12. A method of making an energy bar, said method comprises
(i) roasting of ingredients comprising the cereals or pulses, millets, seeds separately at low flame at a temperature ranging from 120°C to 150°C for 3-5 min or until light brownish color appears for each of the ingredient,
(ii) cooling of the roasted ingredients of step (i) for 8 to 10 min to reach up to room temperature and grounding each of the roasted ingredient separately at low speed in a grinder to obtain granular form with particle size ranging from 4-6 µm,
(iii) Mixing the grounded ingredients in desired quantity,
(iv) Grinding binding agents together at a low speed to obtain a paste,
(v) Taking ghee in a container and heating on a low flame at a temperature ranging from 40°C-45°C,
(vi) Adding the paste of binding agents in the heated ghee and roasting for 5 mins under continuous stirring,
(vii) Add mixture of roasted ingredients of step (iii) in paste of step (vi) and stir continuously at a temperature ranging from120°C-150°C for 5 min,
(viii) Adding flavour enhancers and sweeteners and mixing well for 5 mins to obtain composition of the energy bar,
(ix) Spreading the composition on butter paper on a tray, cooled and then cut into desired shapes and thickness to obtain the energy bar.

13. The method of making the energy bar as claimed in claim 12, wherein said cereal or pulses are in the range of 22% to 32%, seeds in the range of 15% to 20%, millets in the range of 0% to 12% and binding agent in the range of 30% to 35%.

14. The method of making the energy bar as claimed in claim 12, wherein the cereals are selected from quinoa, puffed rice, rolled oats or a combination thereof, and the pulses are selected from chickpea, lentil, bengal gram, soy protein or a combination thereof.

15. The method of making the energy bar as claimed in claim 12, wherein the seeds are selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof.

16. The method of making the energy bar as claimed in claim 12, wherein the millet is selected from flakes of sorghum, proso millet, finger millet, pearl millet, foxtail millet, kodo millet or a combination thereof.
17. The method of making the energy bar as claimed in claim 12, wherein the binding agents are selected from dates, jaggery, resins, yellow resins, ghee or a combination thereof.

18. The method of making the energy bar as claimed in claim 12, wherein the sweeteners are selected from jaggery, honey, condensed milk or a combination thereof.

19. The method of making the energy bar as claimed in claim 12, wherein the flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

20. The method of making energy bar as claimed in claim 13, wherein said bar is stable for at least 3 months in conventional packaging and at least 6 months in nanopackaging at room temperature.