Development of Nutritive Cereal Bar Incorporating Buckwheat for School-Going Children

  • Nikhila Vani Sangathi Department of Nutrition and Dietetics, NIMS Institute of Nutrition and Public Health, NIMS University, Jaipur, Rajasthan.
  • Damini Soni Department of Nutrition and Dietetics, NIMS Institute of Nutrition and Public Health, NIMS University, Jaipur, Rajasthan.
Keywords: Buckwheat, Cereal Bar, Low Cost, Convenient Future Foods, Nutritive Bar


Introduction: The development of low-cost, nutritious, and convenient snacks has become an important aspect of food technology. To meet the increasing market needs, formulation strategies of nutritive bars are evolving with each passing day and are changing daily to match the growing market demands. The main objective of the current study was to create a new formulation of cereal bars using flour of buckwheat, green gram whole, almonds, jaggery, white chocolate, and gum acacia (as a binding agent).
Method: Different formulations were made with variations in buckwheat from 5 g to 35 g for 111, 222, 333, and 444 respectively, and were evaluated for their organoleptic characteristics (colour, texture, appearance, taste, aftertaste, and overall acceptability) using a 9-point hedonic rating scale.
Results: The results revealed that the cereal bar developed by incorporating 35 g of buckwheat (444), obtained the highest organoleptic mean scores. The bar had higher nutritional value in terms of energy content (397.37 kcal/100 g), protein (8.64 g/100 g), and calcium (131.09 mg/100 g). The microbial activity of the developed bars was analysed showing the acceptability up to 30 days. The food cost of the bar was calculated and the food label was developed according to FSSAI guidelines.
Conclusion: Cereal bars were successfully developed for school-going children. The cereal bar containing 35 g of buckwheat (444) was preferred by the panellists. The developed bars were rich in nutrients, cost-effective, and had an extended shelf life. This study has shown that buckwheat can be used as a nutritious option for children’s snacks.

How to cite this article:
Sangathi N V, Soni D. Development of Nutritive Cereal Bar Incorporating Buckwheat for School-Going Children. Chettinad Health City Med J. 2024;13(1):41-49.



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