THE ERGOGENIC POTENTIAL OF AN OAT-BASED ENERGY BAR: A COMPREHENSIVE NUTRITIONAL EVALUATION
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Authors
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S. ARCHANA
College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University,Pookode, Wayanad – 673576
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V. AKHILA
College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University,Pookode, Wayanad – 673576
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M. R. ANJU
College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University,Pookode, Wayanad – 673576
Keywords:
Energy bar, Ergogenic aid, Oats, Sensory analysis, Why proteinAbstract
The study was conducted during the year 2022 and the objective was to develop a minimally processed energy bar using peanuts, oats, whey, dates, and pumpkin seeds. The ideal composition of the energy bar was determined as a combination of 60% oats and 40% peanuts, based on the sensory analysis. The energy bar exhibited a moisture content of approximately 10%, ash content of 1.55%, crude fat content of 16.42%, crude fibre content of 3.73%, and crude protein content of 20.83%. The energy value was calculated as 213.13 kcal per serving. The hardness value of the energy bar was found to be 150 ± 0.870 N. The nutritional analysis of this minimally processed energy bar suggested it is a convenient and functional ergogenic aid for health-conscious people, particularly athletes, and active individuals.
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The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
