Synopsis

On

Development And Quality Evaluation Of Protein-Rich

Energy Bar By Using Whey Protein Concentrate And
Fermented Barnyard Millet Flour
Master of Technology
In
Dairy Technology
By
Tullimilli.Chanikya Venkata Krishna Sai
ID NO-22MDT001

2023

ADVISOR
Dr.S.G.M. PRASAD
(Associate Dean & HoD – D.E)

Warner Collage of Dairy Technology

Sam Higgingbottom University of Agricutlure, Technology &
Sciences, Prayagraj-211007,U.P.,India
 INDEX

S.no Content
1 INTRODUCTION
1.1 PROTEIN BAR
1.2 PROTEIN RICH-ENERGY BAR
1.3 PROTEIN RICH-ENERGY BAR'S COMPOSITION
1.3.1 WHEY PROTEIN CONCENTRATE 80%
1.3.2 FERMENTED BARNYARD MILLET FLOUR
1.3.3 WALNUT
1.3.4 NIGER SEEDS
1.3.5 PUMPKIN SEEDS
1.3.6 JAGGERY
2 DAILY NUTRITIONAL INTAKE
2.1 PROTEIN
2.2 CARBOHYDRATES
2.3 FATS
2.4 FIBER
2.5 MINERALS
3 JUSTIFICATION
4 OBJECTIVE
5 MATERIALS AND METHODS
PROCURMENT AND COLLECTION OF
5.1 INGREDIENTS
FLOW DIAGRAM FOR DEVELOPMENT OF
5.2 PROTEIN RICH ENERGY BAR
5.3 TRETMENT COMBINATIONS
5.4 PHYSICO-CHEMICAL ANALYSIS
5.5 TEXTURE PROFILE ANALYSIS
5.6 MICROBIAL ANALYSIS
5.7 SENSORY EVALUATION
5.8 STATISTICAL ANALYSIS
5.9 COST ANALYSIS
 INTRODUCTION

1.1 Protein Bar

A protein bar is a compact, portable food product designed for high protein
content. It's a quick protein source for busy individuals, athletes, or those
wanting extra protein. These bars come in various flavors and sizes to suit
different dietary needs. The Global Sweetener Development Group, New
Jersey (2015), categorized them as high protein, regular protein, and balanced
carbohydrate bars. High protein bars serve as supplements in high-protein diets
or for bodybuilders. Burrington and Boutin (2007) classify them as high-
protein, balanced nutrition, low carbohydrate, and grain-based bars. High
protein bars typically contain 15-20g of protein per 50g bar, the highest among
all bar types.

1.2 Protein rich energy bar

In the realm of modern nutrition and health-conscious lifestyles, the quest for
convenient and nutritious snacks has led to innovative developments in the food
industry. One such endeavor involves the creation of a protein-rich energy bar
that not only satisfies hunger on-the-go but also delivers a potent dose of
essential nutrients. Intricately balancing the ingredients, the development of the
protein-rich energy bar emerges as a testament to the art of creating a
harmonious synergy of flavors, textures, color, aroma and nutritional content.

The protein-rich energy bar, a compact yet potent dietary solution, has garnered
attention for its potential to provide sustained energy and essential nutrients.
The incorporation of whey protein concentrate 80%, renowned for its rapid
absorption and amino acids richness, brings a muscular regenerative elements to
the formulation. This makes the energy bar an appealing option for post-
exercise recovery and overall protein augmentation. The rapid absorption and
abundance of BCAAs in whey protein concentrate 80% make it a preferred
choice for promoting muscle recovery and growth after intense physical activity.
To enrich the energy bar’s nutritional content, the inclusion of fermented
barnyard millet powder is explored, Formulating this product traverses the
selection of raw ingredients, the intricate balance of flavour and the interplay of
ingredients to create a synergistic nutritional powerhouse. Intriguingly, the
texture and the taste of the energy bar are further elevated through the infusion
of walnuts, niger seeds, and pumpkin seeds and jaggery. These components
contribute not only to sensory satisfaction but also to a spectrum of health
benefits. Walnuts, with their omega-3 fatty acids and antioxidants, helps in brain
and heart health promotion. Sunflower seeds to join the ensemble with vitamin
E and magnesium, complementing the protein content with micronutrient
richness. Meanwhile, pumpkin seeds, dense in protein and zinc, weave a thread
of immune support and tissue repair into the bar.
These type of bars are formulated using high levels of sugar alcohols, fiber and
non-nutritive sweeteners to achieve the net carbohydrate (Burrington and
Boutin 2007).

1.3 A PROTEIN RICH ENERGY BAR’S COMPOSITION

Protein source- High protein content is typically achieved using sources such as
whey protein, casein, soy protein, pea protein, or combination of all these.
These proteins provide essential amino acids for muscle repair and growth
(Jӓger et al., 2017).

1.3.1 WHEY PROTEIN CONCENTRATE (80%):Whey protein

concentrate is known for its, known for its rapid absorption, is
incorporated to provide a high-quality source of protein. It aids in
 muscle recovery, muscle building and strength, reduced allergenicity,
blood sugar regulation, weight management and safety,
immunoglobulins and immune system support.

Nutrition Composition per 100g

Protein 80g

Total fat 6g

Carbohydrates 8g

Dietary fibres 0

Moisture 5g

Ash <1g

Source: USDA
Table1: Nutritional content of Whey protein Concentrate per
100g.
1.3.2 FERMENTED BARNYARD MILLET FLOUR:
Fermented barnyard millet flour is made by soaking in water for at least
8-18 hours. There are two main species of Barnyard millet, the one is
(Echinochloa esculenta) which is Japanese Barnyard millet or Japanese
millet and other is (Echinochloa frumentacea) which is Indian Barnyard
millet. Is belongs to the family Poacea. Barnyard millet is the oldest
domesticated small millet. In India it is mainly cultivated in Orissa,
Maharashtra, Madhya pradesh, Tamil Nadu, Bihar, Punjab, Gujarat and
hills of Uttarakhand. It is a good source of protein about 7-10%, highly
digestible and an excellent source of dietary fibre. Barnyard millet
contains about 8.7 – 9.63% moisture. The carbohydrate content in
barnyard millet is low and also slowly digestible. Even though barnyard
millet is nutritionally superior to cereals and has the potential to provide
food and nutrition but their utilization is still limited.
Nutritional composition of barnyard millet in per 100gm is; 10.1%
protein, 8.7% moisture, 3.9% fat, 6.7% crude fiber, 2.0% total fat, 68.8%
carbohydrate and 398 kcal/100 g energy. In the barnyard millet total
dietary fiber content was high (12.5%) including soluble (4.2%) and
insoluble (8.4%) fractions was recorded. (Ugare et al., 2014).
Antinutritional Content of Barnyard Millet: Barnyard millet contain
antinutritional compounds such as αamylase inhibitor, trypsin inhibitors,
phytate and tannins (Panwar et al., 2016). Humans neither absorb
phytate nor have the ability to hydrolyse this molecule, resulting in its
involvement in making minerals less bioavailable. Phytate being
negatively charged ion works in pH-sensitive areas and negatively affects
the bioavailability of positively divalent and trivalent mineral ions like
Zn2+, Fe2+/3+, Ca2+, Mg2+ (Dhewa et al., 2021). These antinutrients
form complexes with dietary minerals such as zinc, calcium and iron
which lead to a marked reduction in its bioavailability and make them
biologically unavailable to human organism (Sood et al., 2015). Phytic
acid content in seeds of barnyard millet has ability to bind and decrease
the availability of di and trivalent cationic mineral (Panwar et al., 2016).
Tannin compounds are concentrated in the bran and affect in vitro protein
digestibility. Tannin is a polyphenolic biomolecule and having an
astringent and bitter taste. Tannin combined with protein and makes a
complex which lower food efficiency, growth, and iron absorption in
human body. Daily consumption of less than 1500mg to 2500mg tannin
does not show any side effects. However, consumption beyond this range
leads to diseases like anemia and osteoporosis and worsens cancer
(Dhewa et al., 2021). Amylase inhibitors can behave as endogenous,
 mammalian and insect alpha-amylases, which bind to alpha-amylase to
make them non-functional.

Anti – Nutrient Composition (per 100 g) Reference

Phytic acid 3.37 - 3.70 mg Panwar et al., 2016

Trypsic inhibition 8.07 mg Sharma et al., 2021

Table 2: Anti – nutritional factors
Antinutrients Reduction Strategies: Several processing methods have
been used to reduce the concentration of anti-nutrients which include
decortication/dehulling, soaking, germination and fermentation (Dhewa
et al., 2021). Soaking is the easiest way to reduce anti-nutrient content.
Some studies reported that soaking in water for 12 to 18 hrs are quite
effective in reducing level of soluble phytic acid and proteolytic enzyme
inhibitors. According to Fernandes et al., and Nithya et al., soaking and
discarding water can remove a significant anti-nutrients by leaching out
polyphenol. Singh et al., study shows that reduction of up to 70% of
polyphenol when millet was treated with soaking, germination,
microwave treatment and fermentation (Dhewa et al., 2021).
Germination is an active phase of metabolism in which antinutrients are
reduced. Masud., et al. stated that germination is one the best way to
reduce phytic acid by up to 40%.

Nutrients Compositions per 100g

Protein 7.0g
Carbohydrates 65.0g
Dietary Fibre 12.2g
Fat 3
Ash 3.8g
Moisture 8.50g
 Calcium 19mg
Iron 5mg
Magnesium 83mg
Potassium -
Sodium -
Zinc 2.6-4.75mg
Phosphorus 281mg
Selenium -
Source: IFCT 2017, Nutritive value of India Food, 2009 and Barnyard
millet: The underutilized nutraceutical.
Table3: Nutritional Composition of Barnyard Millet flour in per 100g.

1.3.3 WALNUTS: Walnut (Juglans regia)

Walnuts are not only valued for their taste but also for their nutritional
content. They are a good source of healthy fats, protein, dietary fibre,
vitamins, and minerals. The unique combination of nutrients, including
omega-3 fatty acids, makes them beneficial for heart health, brain health,
and overall well-being. They also contain protein, dietary fibre, vitamins
(such as vitamin E and B vitamins), minerals (such as magnesium and
potassium), and antioxidants.
Health benefits: Various health benefits like heart health, Brain health,
Weight management, Anti-Inflammatory properties.
 Heart health: Walnuts have been linked to improved cardiovascular
health. The omega-3 fatty acids they contain can help reduce
inflammation, lower bad cholesterol (Low Density Lipoprotein-
LDL) and support healthy blood vessels.
 Brain health: The omega-3 fatty acids and antioxidants in walnuts
are believed to support brain health and cognitive function.

Composition Per 100 grams

Total fat 64g

 Total Carbohydrates 8g

Dietary fibre 6g

Ash 1g

Moisture 6g

Protein 15g

Magnesium 45mg

Phosphorus 98mg

Potassium 12mg

Calcium 28mg

Iron 0.7mg

Zinc 0.9mg

Selenium 0.0000014g

Sources: USDA and U.S Department of Agriculture, Food Composition

Database

Table4: Nutritional Composition of Walnut in per 100g.

1.3.4 NIGER SEEDS

The seeds of the Niger plant, which is a member of the genus Guizotia of the
family Asteraceae, are used to make Niger seed oil. Niger seeds are smaller,
black, and resemble sunflower seeds in shape but are different in size. It has a
seed coat that is fairly thick and tenacious and can be kept for up to a year
without going bad. Niger is an oilseed crop that is primarily grown in Ethiopia
and India. Approximately 50% of Ethiopian and 3% of Indian oilseed
production comes from this plant (Wijnands et al., 2009).
Niger seed is an essential source of plant protein, carbohydrates, vitamins,
minerals, and fibre (Thatte and Lakshmi 2012; Mulatu, and Geleta
2013).

Composition Per 100 grams

Total Fat 39g
Moisture 4g
Ash 5g
Carbohydrates 17g
Dietary fibre 11g
Protein 24g
Magnesium 390mg
Phosphorus 224mg
Potassium 710mg
Zinc 4mg
Manganese 390mg
Iron 54mg
Selenium -
Calcium 450mg

Source: USDA (United State Department of Agriculture).

Table5: Nutritional Composition of Niger seeds in per 100g.

1.3.5 PUMPKIN SEEDS: Pumpkin seeds also known as (Cucurbita pepo)

belonging to the family Cucurbitaceae, is believed to herbaceous and piquant
vine. These seeds are derived from fruit vegetable pumpkin, also called as
‘Cucurbita sp. Pumpkin seeds (pepita) are a great powerhouse of nutrients. It
consists of various elements and is a completely perfect source of nutrients.
These are sterols, fatty acids, tocopherol, selenium, carotenoids, magnesium
salts, cucurbitin, phytosterols, amino acids, β-tocopherol, squalene,
phytoestrogens. As nutritious as they are, they provide a lot of health benefits. It
has an outer shell that is highly rich in fiber. They are highly nourishing and are
packed full of antioxidants. The major components recognized to provide health
benefits are omega-3, omega 6 fatty acids, fiber, antioxidants, vitamins and
minerals. They provide a substantial quantity of healthy fats, magnesium and
zinc. They are high in minerals, including manganese and vitamin K.

Composition Per 100 grams

Total fat 19g
Total Carbohydrates 54g
Dietary fibre 1.8g
Protein 19g
Ash 2.8g
Moisture 3.4g
Magnesium 150mg
Phosphorus 262mg
Potassium 228mg
Zinc 2.5mg
Iron 2.8mg
Selenium 0.0000023g
Calcium 50mg

Source: USDA (United State Department of Agriculture)

Table6: Nutritional Composition of pumpkin seeds in per 100g.
1.3.6 JAGGERY
Jaggery is a traditional sweetener commonly used in many parts of the world,
particularly in South Asia, Latin America. It is made by extracting juice from
sugar cane. Jaggery is rich in essential minerals potassium, iron, calcium,
magnesium.

Composition Per 100 grams

 Total fat 0.1g

Carbohydrates 78.1g

Dietary fibre 0.2g

Protein 0.4g

Ash 1g

Moisture 20g

Magnesium 70 mg

Phosphorus 20-90 mg

Potassium 10-56 mg

Iron 11.0 mg

Calcium 85 mg
SOURCE: Sugar cane Jaggery: An Alternative of sugar for healthy living
(Indian Farming 72(1):11-13; January 2022)

Table: Jaggery Nutritional Content per 100g

DAILY NUTRITIONAL INTAKE

2.1 PROTEIN Daily protein intake recommendations based on body weight

can provide a more personalized approach to determining how much protein an
individual should consume. These recommendations are often expressed in
grams of protein per kilogram of body weight (g/kg). Keep in mind that these
recommendations can vary based on factors such as age, activity level, and
health status. Here are some general guidelines for daily protein intake based on
body weight:
 1. Sedentary Adults

 For sedentary adults with minimal physical activity, a common

recommendation is to consume about 0.8 grams of protein per kilogram
of body weight per day. Institute of Medicine. (2005). Dietary
Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids,
Cholesterol, Protein, and Amino Acids. National Academies Press.

2. Athletes

 Athletes, especially those involved in endurance sports or strength training,

may have higher protein needs. Recommendations for athletes can vary
widely but often fall within the range of 1.2 to 2.2 grams of protein per
kilogram of body weight per day. Here's how you can calculate the protein
percentage in a 2000-calorie diet using the AMDR:

Minimum Protein Percentage (10%): To find the lower end of the range,
multiply 2000 calories by 0.10 (10%):

2000 calories x 0.10 = 200 calories from protein

Maximum Protein Percentage (35%): To find the upper end of the range,
multiply 2000 calories by 0.35 (35%):
2000 calories x 0.35 = 700 calories from protein
Now, to express this as a percentage of the total daily calorie intake:
Minimum Protein Percentage:
200 calories from protein / 2000 total calories x 100% = 10% protein
Maximum Protein Percentage:
700 calories from protein / 2000 total calories x 100% = 35% protein.

2.2 Carbohydrates

1. Dietary Guidelines for Americans (2020-2025):

  The Dietary Guidelines for Americans recommend that
carbohydrates should make up about 45% to 65% of total daily
calories. In a 2000-calorie diet, this would translate to 225 to 325
grams of carbohydrates per day.

2.3 Fats

1. Total Fat:

 Total fat intake should generally range from 20% to 35% of total
daily calorie intake for a 2,000-calorie diet.

2. Saturated Fat:

 Saturated fat intake should be limited to less than 10% of total

daily calorie intake. Reducing saturated fat intake can help lower
the risk of heart disease.

3. Trans Fat:

 Trans-fat intake should be kept as low as possible. It is

recommended to avoid trans-fats entirely as they are associated
with an increased risk of heart disease.

4. Monounsaturated and Polyunsaturated Fats:

 These are considered healthier fats and can be included in the total
fat intake. They include fats found in sources such as avocados,
nuts, seeds, and fatty fish.

2.4 Fibre

The recommended Adequate Intake (AI) for dietary fibre for adults is typically
around 25 grams per day for women and 38 grams per day for men.
To determine the dietary fibre percentage for a 2,000 calorie diet, you can
calculate it based on these recommended daily intakes. Here's how:

1. For Women (25 grams per day):

 Calculate the percentage of dietary fibre in a 2,000 calorie diet:

 (25 grams / 2,000 calories) * 100 = 1.25% of total calories from
dietary fibre.

2. For Men (38 grams per day):

 Calculate the percentage of dietary fibre in a 2,000 calorie diet:

 (38 grams / 2,000 calories) * 100 = 1.9% of total calories from
dietary fibre.
Source: National Academy of Medicine.

2.5 Minerals

Mineral content required in a 2000 calorie diet

Minerals In Milligram (mg)

Calcium 1000-1300mg
Iron 8mg
Magnesium 400-420mg
Potassium 2600-3400mg
Sodium 1500mg
Zinc 11mg
Phosphorus 700-1250mg
Selenium 55mg
Source: Institute of Medicine.

Table7: Mineral content required in 2000 calorie diet.

JUSTIFICATION
To enrich the energy bar’s nutritional content, the inclusion of whey protein
concentrate 80% powder, fermented barnyard millet flour, walnuts, niger seeds,
pumpkin seeds and jaggery is explored.
The protein rich bar contains protein from whey protein concentrate 80%, which
is renowned for its high-quality, complete protein profile. It contains all
essential amino acids in optimal proportions, making it an ideal choice for
muscle repair and growth. It also provide a balanced protein, it contains 80g
protein per 100g.
Fermented barnyard millet flour contribute to plant-based protein, diversifying
protein sources. Several processing methods have been used to reduce the
concentration of anti-nutrients which include decortication/dehulling, soaking,
germination and fermentation. Soaking is the easiest way to reduce anti-nutrient
content. Some studies reported that soaking in water for 12 to 18 hrs are quite
effective in reducing level of soluble phytic acid and proteolytic enzyme
inhibitors. According to Fernandes et al., and Nithya et al., soaking and
discarding water can remove a significant anti-nutrients by leaching out
polyphenol.

Walnuts are not only valued for their taste but also for their nutritional content.
They are a good source of healthy fats, protein, dietary fibre, vitamins, and
minerals. The unique combination of nutrients, including omega-3 fatty acids,
makes them beneficial for heart health, brain health, and overall well-being.
They also contain protein, dietary fibre, vitamins (such as vitamin E and B
vitamins), minerals (such as magnesium and potassium), and antioxidants.
Various health benefits like heart health, Brain health, Weight management,
Anti-Inflammatory properties.
The seeds of Niger contains healthy unsaturated fats, proteins, fibre, zinc, iron,
and phytochemicals. Niger seeds are also considered as Functional food. Niger
seeds are rich in polyunsaturated fats and a rich source of plant based protein
and rich in iron.
Pumpkin seeds (pepita) are a great powerhouse of nutrients. It consists of
various elements and is a completely perfect source of nutrients. These are
sterols, fatty acids, tocopherol, selenium, carotenoids, magnesium salts,
cucurbitin, phytosterols, amino acids, β-tocopherol, squalene, phytoestrogens. It
has an outer shell that is highly rich in fibre. They are highly nourishing and are
packed full of antioxidants. The major components recognized to provide health
benefits are omega-3, omega 6 fatty acids, fibre, antioxidants, vitamins and
minerals. They provide a substantial quantity of healthy fats, magnesium and
zinc. They are high in minerals, including manganese and vitamin K.
As Jaggery is a natural sweetener derived from sugar cane. It provides natural
sweetness to bar without the need for refined sugars or artificial sweeteners. It is
rich in minerals and antioxidant activity contributes to the overall health
promoting properties of the protein rich energy bar.
REVIEW OF LITRATURE
• Pathak et al., 2000, Millets can be combined with legumes and
certain oil seeds in the preparation of snack bar by using appropriate
techniques.
• Burrington and Boutin (2007), the bars are classified into high-
protein bars, balanced nutrition bars, low carbohydrate bars and grain-
based bars. High protein bar contains protein highest than any other
bar.
• Phattanakulkaemorie et al., 2011, Germinated millet flours can also
be used as it was found to decrease hardness and increase
cohesiveness and help designing new food products.
• Galle et al., 2012, Fermentation of millet flour improves the nutrient
composition , reduces the anti-nutrient content and improves cooking
properties along with protein degradation and synthesis of
oligosaccharides.
• Sharma et al.,2014, snack bars are made in two ways: the hot/oven
process where the dry ingredients are mixed with a binder by heating
the syrup to 85-90℃ and maintained brix at 85-90⁰ brix and baked at
120-140℃ for 3-5 minutes and cooled at room temperature , packed
and stored. The cold process the ingredients and binder, laminating
and moulding, followed by refrigerating, packing and storage.
 • Global Sweetener Development Group, New Jersey (2015),
classified snack bars into high protein bars, protein bars, balanced
carbohydrate/protein/fat and high carbohydrate bars. High protein bar
consist of 130-230 calories, 16-20g protein, 5-10g of fat, 15-25g
carbohydrates per 50g of the product.
• Tiwari et al., 2017, reported that protein rich bars are generally used
by exercise enthusiasts for muscle building or athletes.

OBJECTIVE

• To optimize the level of whey protein concentrate 80% and fermented

barnyard millet flour for development of energy bar.
• To assess the physio-chemical, sensory and microbial attributes of
developed protein rich bar.
• To assess the antioxidant activity and texture profile and to determine
fibre content of the developed protein rich energy bar.
• To estimate the cost of production of developed protein rich bar.

MATERIALS AND METHORDS

5.1) PROCUREMENT AND COLLECTION OF INGREDIENTS

• Whey Protein Concentrate 80%: Ingredients will be purchased from

authorised retailer from amazon.
• Fermented Barnyard millets: Ingredients will be purchased from
authorised retailer from IndiaMart.
• Walnuts: Ingredients will be purchased from local market Prayagraj.
• Niger seeds: Ingredients will be purchased from autorised retailer from
amazon..
• Pumpkin seeds: Ingredients will be purchased from local market
prayagraj.
• Jaggery: Ingredients will be purchased from local market Prayagraj.
 5.2) FLOW DIAGRAM FOR THE DEVELOPMENT OF PROTEIN
RICH-ENERGY BAR

To estimate the cost of production of developed protein rich bar.

Whey protein concentrate

80% + Fermented barnyard
millet flour

SOURCE: Flow chart for hot process. Sharma et al., 2014

5.3) TREATMENT COMBINATIONS

Whey Protein Fermented Nuts & Oil Seeds

Concentrate Barnyard mix ( Walnuts + Jaggery
(80%) Millet Flour Niger seeds +
 Pumpkin seeds)
(1:1:1)
T1 42 12 18 28

T2 38 16 18 28

T3 34 20 18 28

T4 30 24 18 28

5.4) PHYSIO-CHEMICAL ANALYSIS

 Determination of moisture content (FSSAI,2005)

 Determination of total carbohydrate (AOAC,2000)
 Determination of protein estimation (AOAC,2003)
 Determination of fat content (AOAC,2003)
 Determination of ash estimation (AOAC,2005)
 Determination of fibre content (AOAC,2000)
 Determination of antioxidant content by DPPH (Zuhra et al.,2008)

5.5) TEXTURE PROFILE ANALYSIS (TPA)

 Determination of hardness (N)

 Determination of adhesiveness (mJ)
 Determination of cohesiveness
 Determination of springiness (mm)
 Determination of gumminess (N)
 Determination of chewiness (mJ)

5.6) MICROBIAL ANALYSIS

 Yeast and mould count

 Coliform test
 It was determined as per the procedure given by American Health Public
Association (APHA) standard method for the examination of food products.

5.7) SENSORY EVALUATION

 Colour and appearance

 Flavour and taste
 Body and texture
 Overall acceptability
It will be carried out using 9-point Hedonic scale (Ranganna, 1994)

STATISTICAL ANALYSIS
The data will be analysed using ANOVA at a 5% level of siginificance &
critical difference.
No.of treatments :4
No.of Replications: 5
Total no.of samples: 20
COST ANALYSIS

Nuts &
Oil Seeds
Whey Fermente mix
Protein Protein d ( Walnut Jagger Cost per
Bar Concentrat Barnyard s + Niger y (g) bar in (rs)
e 80%(g) Millet (g) seeds +
Pumpkin
seeds) (g)

T1 42 12 18 28
T2 37 17 18 28
T3 32 22 18 28

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