Development and evaluation of nutri-bars for internally displaced people in humanitarian emergencies

This study was carried out at Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan during 2012. The objective of study was to develop an easy to digest, instantly low cost and stable nutri-bars for IDPs (Internally displaced people) of humanitarian emergencies. Nutri-bars were developed from different ingredients in six different ratios. These bars were analyzed for physico-chemical, microbiological and sensory characteristics. Maximum moisture content (16.35%) was observed in T0 (dried apricot paste 12g, dry milk powder 1g, coconut 0.5g, cinnamon 0.5g, cardamom 0.5g, pepper 0.25g, fennel 0.25g, apricot kernel 0.5g, jaggery 2g and chocolate 2g) and maximum crude protein content (9.45%) in T2. Addition of barley, dried pumpkin and egg white increased the protein contents of nutri-bars. Similarly, crude fiber ranged from 5.47 to 6.37% in treatments T2 and T3 while ash contents ranged from 3.11% to 3.50% for T1 and T0, respectively. Nitrogen free extract (64.69%) was significantly affected due to addition of cereals along with apricot in different bars. The maximum gross energy value (339.615 kcal/100g) was recorded in treatment T2 (dried apricot paste 8g, roasted barley & chickpea powder and puffed rice powder 1.5g each, dried pumpkin powder 0.25g, dried egg white powder 0.25g, dry milk powder 1g, ground cinnamon and cardamom 0.5g each, pepper and fennel 0.25g each, coconut 0.5g, jaggery 2g and chocolate 2g). In sensory evaluation treatment T2 was ranked best regarding sensory characteristics like color, flavour, taste, mouth feel, texture and overall acceptability. It can be concluded from the results that the nutri-bars are good source of energy and nutrition for IDPs.