Authors : Chetyala Bhavana Bai; Dr. A. Swaroopa Rani; G. Mahesh

Volume/Issue : Volume 10 - 2025, Issue 5 - May

Google Scholar : https://tinyurl.com/4rjmxtup

DOI : https://doi.org/10.38124/ijisrt/25may957

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Abstract : This study aimed to develop and evaluate a novel functional snack bar incorporating mango peel, pearl millet, and assorted nuts, designed to be rich in vitamin C, protein, and dietary fibre. Mango peel, an underutilized by-product of mango processing, was selected for its high antioxidant and fibre content, while pearl millet and nuts contributed to the bar’s protein and healthy fat profile. The preparation involved blending these ingredients with natural binders like jaggery to produce a nutrient-dense, palatable product. Proximate analysis revealed the bar contained 16.4 % protein, , 16.2% crude fibre, and 9 mg/100g of vitamin C. Sensory evaluation by a semi-trained panel indicated high acceptability across all attributes, with an overall rating of 9.0 on a 10-point hedonic scale. The product’s low moisture content suggested good shelf stability. The use of mango peel also demonstrated a sustainable approach to reducing fruit waste. These findings confirm the potential of the Mango Peel Pearl Millet Nut Bar as a functional, eco-conscious snack suitable for health-focused consumers. The study highlights the scope for further innovation in using agro-industrial by-products to develop nutrient- rich, market-ready food products that align with sustainability and public health goals.

Keywords : Mango Peel Powder, Pearl Millet Flakes, Functional Snack bar, Nutritional Analysis, Sustainable food.

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