Utilization of cassava flour based nutrient energy bars & its organoleptic properties evaluation

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value markets. Energy bars stand out as fast food high in nutritional value. A bar formula mimicking energy bars was prepared using a mixture of Brazilian cassava flour, ragi flour, wheat flour & sattu flour with honey and jaggery. After being pressed, the bars were dried for 1 hour at 65ºC, packed in films, and stored under ambient conditions. Its stability was continuously monitored for 90 days in order to ensure its safety and enable its introduction to the market. The results showed that a 25g cassava flour based nutrient energy bar enriched with other flours such as wheat, ragi, sattu flour can meet a high value of energy for athletes.