Nutritional and techno functional properties of pseudocereal bars added with soy, mango and pomegranate

Introduction. Cereal bars (CB) are marketed as a healthy snack; however, their nutritional quality is low. An alternative to improve this is the incorporation of ingredients such as soybean sprouts, which have a higher protein content than some seeds; as well as fruit by-products that contain important bioactive compounds. Objective. To evaluate the nutritional content and techno-functional properties of a cereal bar formulated from pseudocereals, soybean sprouts, and fruit processing by-products. Materials and Methods. 6 formulations (F0-F5) were developed. The content of protein and crude fiber was determined, the formulation that presented the highest content of these components was selected. The in-vitro digestibility of the protein, the technofunctional properties, potential prebiotic and inhibitory activity of ACE-I were determined for the selected BC. Results. The selected formulation was F1 (13.6g/100g p.s. protein and 13.1g/100 g p.s. crude fiber). Protein digestibility was 69%, which is close to reported values for some CB components. The swelling and water retention capacity was 2.55 ml/g; 12.74%, respectively. The growth of L. brevis in modified MRS medium with CB did not present statistical differences with the control medium, indicating the prebiotic potential present in CB. The cereal bar had 39% ACE-I inhibitory activity, demonstrating the action of bioactive compounds possibly released during CB digestion. Conclusion. The developed formulation has important functional properties and could generate health benefits. Arch Latinoam Nutr 2023; 73(1): 19-31.

Automated summary

This study aimed to improve the nutritional quality of cereal bars by incorporating ingredients such as soybean sprouts and fruit by-products. The selected formulation had high protein content (13.6g/100g p.s.) and crude fiber content (13.1g/100g p.s.), as well as good protein digestibility (69%) and functional properties such as swelling and water retention capacity. The cereal bar showed potential prebiotic effects and ACE-I inhibitory activity.