Optimization of Sweet Potato Flour for the Development of Protein-Energy Rich Nutri Bars by using Response Surface Methodology

The present study was concerned with to optimize the formulation of sweet potato flour for development of protein energy rich (PE) nutri bars using Response Surface Methodology (RSM). The variables considered for the study were sweet potato flour (20–30%) and sweeteners (40–50%) while the responses were protein content, total calories and overall acceptability. PE nutri bars were prepared with different levels of sweet potato flour in addition to cereals 15% (Rolled oats and puffed rice) and pulses 20% (Bengal gram and defatted soy flour) with varying levels of sweeteners. Bengal gram dhal, defatted soy flour and sweet potato flour were used as source of protein and energy, respectively. Developed PE nutri bars were also evaluated for micronutrients (Fe, Zn, Mg, Ca and Cu) content. Sweet potato flour and sweeteners both significantly affected (p<0.05) overall acceptability whereas total calories content was significantly affected by only sweet potato flour and protein content was non-significantly affected by level of sweet potato flour. The optimization was carried out on sweet potato flour and sweeteners in order to know which of the combination will give best protein-calorie content and overall acceptability. The optimized sample containing 20% sweet potato flour and 40% sweeteners was found most acceptable by consumers and it provides 6.46% protein and 494.78 kcal/100g of energy.