Formulation and Evaluation of Protein and Vitamin Rich Snack Bar using Spirulina

Author(s)	Ms. Ayeshabano Fahim Hawaldar, Prof. Hina A Momin, Dr. Sampat D Navale, Ms. Afrin Abdul Shaikh
Country	India
Abstract	Spirulina, a unicellular microalga rich in 50–70% protein and contains all essential amino acids, fatty acids, vitamins, and minerals, is widely recognized for its health benefits. It exhibits anticancer, antioxidant, antiviral, and immunomodulatory properties and has shown positive effects on conditions such as malnutrition, diabetes, obesity, anemia, and inflammatory or allergic reactions. The Food and Drug Administration (FDA) considers spirulina safe for consumption. In this study, snack bars were formulated using dry ingredients (Bengal gram, peanut, oats, puffed rice, desiccated coconut, soy isolate, spirulina, and cardamom powder) along with a binding syrup made of corn syrup and honey. Increasing spirulina content led to higher levels of ash, fat, protein, and total phenolic content, while moisture, crude fibre, and carbohydrate levels decreased with higher spirulina incorporation.
Keywords	Protein-rich ingredients, dietary supplements, immunomodulation, malnutrition, lipid modulation
Field	Medical / Pharmacy
Published In	Volume 7, Issue 5, May 2026
Published On	2026-05-23

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