Development of NanoBoost Bar: A Moringa-Powered Calcium-Rich nutribar for Enhanced Nutritional Supplementation

The present study aimed to develop a functional food product by formulating a moringa-based nutribar enriched with nano calcium and to evaluate its nutritional and sensory properties. Moringa (Moringa oleifera) leaves, known for their rich nutritional profile, were incorporated along with food-grade nano calcium to enhance calcium bioavailability. The nutribar was prepared using natural ingredients including moringa leaf powder, jaggery, roasted flaxseeds, roasted sesame seeds, and chia seeds. Once the jaggery syrup had reached a one-thread consistency, the seed mixture, along with moringa leaf powder and nano calcium were added and mixed uniformly. The product was evaluated for proximate composition, water activity, energy content, and sensory acceptability. The proximate analysis was performed by different methods, like estimation of protein by the Kjeldahl method, fat analysis by the Soxhlet apparatus, crude fiber analysis by the enzymatic-gravimetric method, and ash content by the muffle furnace. Results showed that the nutribar contained 14% moisture, 7.5% ash, 13.3% protein, 18.5% fat, 4.5% crude fiber, and 46.7% carbohydrates, contributing to an energy value of 406.5 kcal/100g. The water activity at 33.3°C was recorded at 0.639, indicating good microbial stability and shelf life under ambient conditions. The incorporation of nano calcium significantly improved the mineral content without negatively impacting texture, taste, or appearance. Sensory evaluation using a nine-point hedonic scale revealed good acceptability across all attributes. The balanced nutritional profile and positive sensory feedback suggest the product is suitable as a plant-based, ready-to-eat snack for a wide consumer base, including vegetarians, athletes, and nutritionally vulnerable groups. This fortified nutribar addresses micronutrient deficiencies, particularly calcium, through an innovative food-based approach and aligns with current trends in clean-label, functional, and sustainable nutrition. Further research on in vivo calcium bioavailability and consumer studies can support its potential for commercial application and contribution to public health.