Abstract:
The Indian vetch (Lathyrus sativus L.) and chickpea (Cicer aritenum) were selected for
nutritional profile augmentation of food bars. Various processing techniques were used to
reduce antinutritional factors in these legumes. The prepared bars were characterized for
their nutritional quality attributes. Different antioxidant extracts were screened for their
antioxidant activity. Response Surface Methodology (RSM) was used to optimize their
levels in nutrient dense food bar during four months storage. The natural fermentation
decreased crude protein level of legumes during processing, however other main
constituents i.e. crude fat, total ash and crude fiber were least affected. The antinutritional
factors i.e. trypsin inhibitors, tannins, polyphenols, phytates and β-ODAP (in Indian vetch
only) were reduced effectively by fermentation and germination processes. The HClextractability
(an index of bioavailability) of minerals in processed and raw Indian vetch
and chickpea flours varied considerably in all cases. The processing treatments inserted
positive influence over this. As part of criteria for selection of best treatment for nutrient
dense food bar making, in-vitro protein and starch digestibilities, sensory characteristics,
proximate composition and calorific value were analysed. In-vitro protein digestibility
(IVPAD) and in-vitro starch digestibility (IVSD) for nutrient dense food bars were
improved by the incorporation of processed Indian vetch and chickpea flours. All of the
sensory attributes especially flavor, taste and overall acceptability deteriorated on the
incorporation of natural fermented flour in food bars, whereas controlled fermented flour
containing bars were preferred. The proximate composition data showed that bars with
Indian vetch flour contributed high portion of crude protein and fat, whereas chickpea
bars contributed marginally less. This investigation showed that these food bars are
calorific dense as well by the virtue of their rich nutrient levels. The processed flours
were thereafter blended with other protein sources to produce balanced protein meal. The
protein quality of these diets was assessed by implying in-vivo rat assays. The values for
relative protein efficiency ratio (RPER) and relative net protein ratio (RNPR) in close
proximity to each other for processed meals acted as an indicator for good protein quality
of these meals. The food bar meals showed significant variation among samples for
isoleucine and sulfur containing amino acids i.e. methionine and cysteine. High contents
of these amino acids were studied in meals carrying chickpea flours. When this amino
acid profile was compared with amino acid requirement criteria for 2-5 years old children,
it matched well. High TPD was achieved by food bars carrying controlled fermented
Indian vetch and chickpea flour meals, followed closely by germinated flour possessing
meals. The computed PDCAAS value was 1 for aforementioned meals. Food processing
waste materials were extracted using different solvents and ethanol 80% solution in water
was found effective in extracting all materials. Higher values of total polyphenol content
were achieved by pomegranate peel among all solvent extracts, whereas DPPH
scavenging and β-carotene bleaching capacities was also much better in pomegranate peel
extracts than extracts from other materials. Then food bars were prepared taking into
account the best formulation, incorporating Emblica officinalis extract, Punica granatum
peel extract and citric acid at different levels for shelf stability of nutrient dense food bar.
The second-order polynomial models were fitted well for independent variables on
storage data at various intervals. It was observed that the optimized levels of Emblica
officinalis (1.05%), Punica granatum extract (1.86%) and citric acid (0.059%) in food
bar formulation generated through using Response Surface Methodology, resulted in
sensory acceptable and shelf stable nutrient dense food bars.