Development and characterization of plant-based protein bar as a nutritional supplement for athletes: Afocus on green gram (Vigna radiata)

Protein bars are convenient and nutritious snacks for athletes that can provide various health benefits, such as enhancing muscle growth, managing weight and improving blood sugar control. However, the quality and safety of protein bars depend on selection and processing of ingredients, as well as the standardization of formulations and methods. The aim of this study was to develop protein bars using different sources of plant-based proteins such as green gram (whole and germinated), watermelon seeds, almonds, cashews along with jaggery, honey and ghee. This research also addresses the lack of healthy and affordable options in market primarily targeted at athletes and vegetarians. Since green gram has not been used to develop protein bars before, two formulations were made one with germinated green gram and one without germination and overall acceptability and sensory evaluation through 9-point Hedonic scale was recorded. The protein bars exhibited positive sensory evaluations, particularly favouring germinated green gram bars, with highest mean scores for taste (8.02±0.79), odour (7.40±1.06), colour (7.48±0.96), texture (7.56±0.83) and overall acceptability (7.97±0.72). The germinated green gram protein bar was then evaluated for their proximate composition, The results showed that the protein bar had high protein (20.91g/100 g), Fiber (11.28g/100 g), carbohydrate (45g/100g), Fat (25.9g/100g) and energy values (497 kcal/100 g) with moisture content of 5.57g/100g. The nutritional benefits of green gram are enhanced through sprouting, resulting with an increase in bioavailability and a reduction of anti-nutrients. Overall, incorporating green gram into protein bars offers athletes a convenient, tasty, and balanced option on the go.