MULTILEGUME BAR PREPARED FROM EXTRUDED LEGUMES FLOUR TO ADDRESS PROTEIN ENERGY MALNUTRITION

This study was planned to develop and characterize extruded multilegume savory bars as a protein supplementary nutrition. Legumes were extruded to prepare flour. Proportions of extruded flour were mixed with whey protein concentrate, honey and palm oil for preparation of protein bar. The product was evaluated for physico-chemical, minerals, colorific value, color, hardness (kg), protein digestibility and sensorial characteristics. In vitro protein digestibility was found 62.04-74.98 and in vivo between 65.30 to 84.01%. Extrusion process and addition of whey protein concentrates significantly affected the nutritional and sensorial parameters of bars.