Project Proposal Slide

A PROJECT PROPOSAL ON
M I C R O B I O L O G I C A L A N D G LY C E M I C I N D E X
OF NOVEL FUNCTIONAL SNACK BAR
PRODUCED FROM OPTIMIZED FLOUR
B L E N D S O F A C H A , B A M B A R A G R O U N D N U T,
B R O W N R I C E A N D A L KA L I Z E D C O C O A
POWDER
PRESENTED BY
ALA FRANCISCA OLUWANIFEMI
FST/2019/1018
INTRODUCTION
With increasing awareness of the

luck between diet and health, consumers
are seeking functional snack options that
not only provide convenience but also
promotes wellness. (Mintel, 2023)
Among these, snack bar made from
nutrient-rich and low glycemic index
ingredients offers a promising solutions
especially for measuring blood sugar
level and supporting digestive health.
(IFIC,2022)
INTRODUCTION CONT’D
Acha (BOTANICAL NAME)also

known as hungry millet , is a gluten-
free grain with a natural low
glycemic index, high in fiber content
and complex carbohydrate that are
that digested gradually. It helps to
provide sustained energy without
rapid blood sugar spike making it
suitable for individual with diabetes.
(Adeyemi et al, 2022)
Bambara Ground
nut(BOTANICAL NAME) is a legume
rich in primary dietary fiber and
resistant starch all of which
contribute to slower the digestion
process and moderating blood sugar
level. It’s high antioxidant content
can also help to mitigate oxidative
stress which is often electing in
people with diabetes and can lead to
complications.(Ogunbusola et
al,2022)
Brown Rice(B.N) unlike refined

grains is a whole grain that retains its
fiber, magnesium and essential
vitamins. These attributes contribute
to lower glycemic index and improved
insulin sensitively aiding in blood
sugar control. Brown Rice has been
associated with reduced risk factors
for diabetes and can support glucose
stability.(Aune et al, 2022)
Alkalized Cocoa Powder (B.N)is rich in

flavanoids and antioxidants which has
shown to improve insulin sensitivity
and reduce oxidative stress which can
support diabetes management. It can
also enhance the snack bar’s
palatability without adding sugar
allowing for a functioned food option
that minimizes the risk of
hyperglyceroids. (Sorond et al, 2022)
JUSTIFICATION OF THE STUDY
Diabetes Mellitus is a global health (Shaw et al, 2022), with the
increasing incidence rates to lifestyle charges and dietary habits,
there is a pressing need for food that can manage blood glucose
level. The commercial snack bar although convenient often come
with several nutritional setback, 100 quality ingredient, artificial
additives , insufficient fiber leading to diet diseases like Diabetes
Mellitus , Hypertension and Cancer. (Olugbuyi et al, 2023)
Previous researchers have developed snack bar from lentilis, chicken
peas(Aluko et al, 2020)but there is still limited information on snack
bar producrd from acha, bambara groundnut, brown rice and
alkalized cocoa powder. Therefore , this study aim at developing a
low glycemic index snack bar from these raw materials which can
play a supportive role in dietary strategies for managing diabetes
mellitus.
OBJECTIVES OF THE STUDY
General Objectives
The general objectives of the study is to formulate and
evaluate novel snack bar using blends of acha, bamabara
groundnut, brown rice and alkalized cocoa powder.
Specific Objectives
 Determine the glycemic index of novel snack bar formulated from
optimized flour blends of acha, bambara groundnut, brown rice and
alkalized cocoa powder.
 Assess the microbiological stability of the novel snack bar from
optimized flour blends of acha, bambara groundnut, brown rice and
alkalized cocoa powder.
MATERIALS AND METHODS
Material
Acha, bambara groundnut and brown rice will be purchased from
Ikole central market, Ikole-Ekiti.
Alkalized cocoa powder will be purchased from Ile-Oluji.
Methods
Bambara groundnut and acha flour will be prepared by the method
described by Sharma et al. (2024) with little modifications.
Acha flour will be prepared by the method described by Olaoye et
al. (2020) with little modifications
Brown rice flour will be prepared by the method described by
Awolu et al. (2020).
ACHA BAMBARA GROUNDNUT
BROWN RICE
SORTING REMOVAL OF FOREIGN MATERIAL DE-

WASHING
CLEANING WASHING
WINNOWING
DRYING DRYING
MILLLING
MILLING MILLING
PACKAGING
SIEVING PACKAGING
BROWN RICE FLOUR
ACHA FLOUR BAMBARA GROUNDNUT FLOUR

PROCESSING OF
EXPERIMENTAL DESIGN
Design Expert 0.08(Response Surface

Methodology) will be employed for this study.
20 RSM were generated.
The best 3 samples with the highest protein
content and low glycemic index will be
selected for the study. A commercial sample
will serve as the control.
Block Component 1 Component 2 Component 3 Component 4 Glycemic index Protein
A: Acha B: Bambara C: Brown rice D: Cocoa
Block 1 66.600 16.20 11.20 6.00
Block 1 62.85 17.45 12.45 7.25
Block 1 66.50 20.00 12.50 1.00
Block 1 66.50 17.50 15.00 1.00
Block 1 60.00 20.00 15.00 5.00
Block 1 60.00 15.00 15.00 10.00
Block 1 64.50 15.00 15.00 5.50
Block 1 60.00 20.00 10.00 10.00
Block 1 70.00 15.00 14.00 1.00
Block 1 70.00 17.00 10.00 3.00
Block 1 65.00 15.00 10.00 10.00
Block 1 65.00 15.00 10.00 10.00
Block 1 70.00 15.00 14.00 1.00
Block 1 63.85 18.70 13.70 3.75
Block 1 60.00 20.00 15.00 5.00

SAMPLE FORMULATION TABLE
SAMPLE 1 Optimized flour blend from acha, bambara
groundnut, brown rice and alkalized cocoa powder
1
SAMPLE 2 Optimized flour blend from acha, bamabara
groundnut, brown rice and alkalized cocoa powder
2
SAMPLE 3 100% Acha
SAMPLE 4 Commercial Sample

PROCESSING OF SNACK BAR
Mixing of ingredients
Kneading
Moulding
Baking (in an oven at 190ᵒ C for 25 min)
Cutting and shaping into bar
Snack bar
Figure 4: Production of snack bar

Source: Awolu et al. (2020)
ANALYSIS CARRIED OUT
Glycemic index on novel functional snack bar

Yang et al, 2020
Microbiological analysis on novel functional
snack bar
Kharom et al, 2016
DETERMINATION OF GLYCEMIC INDEX AND
GLYCEMIC LOAD
A Glycemic index study will be conducted on 50 healthy , non-

smoking, non-diabetic individuals(ages18-50, BMI 22-
24kgm2)divided into five groups , following WHO 2022
guidelines. Participants will fast for 12 hours, avoid alcohol
and strenuous exercise, and have their blood glucose measured
at 0,15, 30, 60, 90 and 120 minutes after consuming a 50g
snack bar. (Yang et al, 2020)
DETERMINATION OF MICROBIOLOGICAL ANALYSIS
Total viable count(yeast/mould counts), total

coliform, staphylococcus aureus of the
sample after one week stage, 2 weeks stage,
3 weeks stage, 4 weeks stage till 8 weeks
stage will be assessed using the pour-plate
method.(Kharom et al, 2016)
REFERENCES
Adeyemi et al, 2022- “Glycemic Index and Insulinemic

index of acha”- Based Foods in the Journal of Nutrition
and Metabolism
Aune et al, 2022- “Whole Grain consumption risk of type
2 diabetes” in the journal of diabetes care
Aluko et al, 2020- “Protein snack bar from lentil and
chickenpea flour” in the journal of food science
Awolu et al,2020
International food information council(IFIC)2022- 2022
food and health survey
International conference on food science and
technology(ICFST)2020-”Development of lentil-based
snack bar”
REFERENCE CONT’D
Mintel et al, 2023- Snacking Trends Report

Ogunbusola et al, 2022- Bambara groundnut.”A review of its
nutritional and medicinal properties”in the Journal of Nutrition and
Metabolism
Olaoye et al. (2020)
Olugbuyi et al, 2023
Research and market, 2022- Global Functional Food Market
Shaw et al, 2022- “the global burden of diabetes”in journal of
diabetes research and clinical practice
Sharma et al. (2024)
Sorond et al, 2022- flavanoid-rich in cocoa improves health and
sensitivity
WHO, 2022- Global report on diabetes
Yang et al, 2020- Glycemic Index and Insulimenic Index of snack
bar.
THANKS FOR
LISTENING

Project Proposal Slide

Uploaded by

Copyright:

Available Formats

Project Proposal Slide

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Project Proposal Slide

Uploaded by

Copyright:

Available Formats

A PROJECT PROPOSAL ON

ALA FRANCISCA OLUWANIFEMI

With increasing awareness of the

Acha (BOTANICAL NAME)also

Brown Rice(B.N) unlike refined

Alkalized Cocoa Powder (B.N)is rich in

SORTING REMOVAL OF FOREIGN MATERIAL DE-

ACHA FLOUR BAMBARA GROUNDNUT FLOUR

Design Expert 0.08(Response Surface

A: Acha B: Bambara C: Brown rice D: Cocoa

Block 1 66.600 16.20 11.20 6.00

Block 1 62.85 17.45 12.45 7.25

Block 1 66.50 20.00 12.50 1.00

Block 1 66.50 17.50 15.00 1.00

Block 1 60.00 20.00 15.00 5.00

Block 1 60.00 15.00 15.00 10.00

Block 1 64.50 15.00 15.00 5.50

Block 1 60.00 20.00 10.00 10.00

Block 1 70.00 15.00 14.00 1.00

Block 1 70.00 17.00 10.00 3.00

Block 1 65.00 15.00 10.00 10.00

Block 1 65.00 15.00 10.00 10.00

Block 1 70.00 15.00 14.00 1.00

Block 1 63.85 18.70 13.70 3.75

Block 1 60.00 20.00 15.00 5.00

SAMPLE 3 100% Acha

SAMPLE 4 Commercial Sample

Baking (in an oven at 190ᵒ C for 25 min)

Cutting and shaping into bar

Figure 4: Production of snack bar

Glycemic index on novel functional snack bar

A Glycemic index study will be conducted on 50 healthy , non-

Total viable count(yeast/mould counts), total

Adeyemi et al, 2022- “Glycemic Index and Insulinemic

Mintel et al, 2023- Snacking Trends Report

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.