Formulation, quality evaluation and shelf-life of value added cereal bar by incorporation of defatted soy flour

De-fatted soy cereal bar (DSCB) was prepared by substituting different proportions of defatted soy flour viz., 100:0(T0), 90:10 (T1), 80:20 (T2) 70:30 (T3), 60:40 (T4), 50:50 (T5), 40:50 (T6) with basic meal. Sensory evaluation was done for different treatments. T2 was highly acceptable from all the other treatments and was analyzed for proximate composition viz., moisture, protein, fat, fiber, ash, carbohydrate, energy, in-vitro protein digestibility (IVPD), total calcium and iron, in-vitro calcium and iron bioavailability and shelf-life. Protein content was significantly higher in DSCB compared to the control (CCB). IVPD, total Ca and Fe, in-vitro Ca and Fe bioavailability of DSCB was found to be significantly higher than the CCB. Storage studies showed that the DSCB and CCB were found stable and highly acceptable at the end of the storage period of three months in HDPE polypouches by vaccum packaging at ambient temperature (23–44°C). DSCB were developed to supply the public nutritious food alternatives with good nutrition combinations and good protein quality in cereal-legume complementation.