Development of nutrition bar from powder extract of Moringa oleifera and Ocimum sanctum leaves

Jeet Pareshbhai Doshi; Ashish Todkar

doi:10.30574/ijsra.2023.8.1.0198

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Development of nutrition bar from powder extract of Moringa oleifera and Ocimum sanctum leaves

Jeet Pareshbhai Doshi ^* and Ashish Todkar

Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Waghodia-391760, Vadodara, Gujarat, India.

Research Article

International Journal of Science and Research Archive, 2023, 08(01), 1059–1064.

Article DOI: 10.30574/ijsra.2023.8.1.0198

DOI url: https://doi.org/10.30574/ijsra.2023.8.1.0198

Publication history

Received on 15 January 2023; revised on 27 February 2023; accepted on 01 March 2023

Abstract

By harnessing the nutritional value of foods that are easily accessible locally, this study aims to provide chocolate to endurance athletes. We utilize chocolate, Tulsi leaves (Ocimum sanctum), and Moringa leaves (Moringa oleifera). The samples were analyzed in a laboratory for food. In this study, dried leaves were used for their low-glycemic index carbohydrates, while moringa powder and Tulsi powder was used for its calcium and protein content.

Keywords

Calcium; Moringa oleifera; Carbohydrates; Dried; Ocimum sanctum

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How to cite this article

Jeet Pareshbhai Doshi and Ashish Todkar. Development of nutrition bar from powder extract of Moringa oleifera and Ocimum sanctum leaves. International Journal of Science and Research Archive, 2023, 08(01), 1059–1064. Article DOI: https://doi.org/10.30574/ijsra.2023.8.1.0198

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