Physico-Chemical Analysis of Nutribar Incorporated with Legumes

The goal of the current study project was to prepare nutribars that contained varied amounts of legumes. to assess the sensory qualities of nutribar that contains beans. According to physico-chemical analysis, it was found that the T0 had the greatest average carbohydrate proportion at 67.70%, and T12 had the lowest average carbohydrate percentage at 63.94%. T12 had the highest average protein percentage (20.34%), whereas T0 had the lowest average protein percentage (16.14%). T12 had the greatest average fat percentage (7.68%) while T0 had the lowest average fat percentage (7.25%). The average ash percentage ranged from 1.14% in T0 to 1.95% in T12, with 1.95% being the highest number. The average total solid percentage ranged from 92.23% in T0 to 93.91% in T12, with 93.91% being the highest value. T0 had the greatest average crude fibre percentage at 8.99%, and T12 had the lowest average crude fibre percentage at 8.06%. T0 had the greatest average moisture percentage (7.77%) while T12 had the lowest average moisture percentage (6.09%). The average acidity percentage ranged from 0.10% in T0 to 0.30% in T12, with T12 having the highest value. The average antioxidant percentage ranged from 42.04% in T0 to 56.14% in T11 and T12, with 56.14% being the highest number. T12 had the highest average energy value (406.24 kcal), whereas T2 had the lowest average energy value (400.61 kcal).