Introduction

Antioxidants have gained significant attention in nutrition due to their potential in reducing the risk of various diseases, including cancer. These antioxidants can scavenge free radicals and mitigate the process of aging.

Objective

The primary aim of this study was to develop energy bars from traditional and underutilized fruits and vegetables found in Pakistan, namely, Kachnar (Bauhinia variegate), Moringa (Moringa Oleifera), Loquat (Eriobotrya japonica), and Ber (Jujuebe Ziziphus).

Methodology

A total of 12 treatments were formulated by combining different proportions of the above fruits and vegetables to create energy bars. To enhance the nutritional value and healthfulness of the bars, honey was used as a sweetening agent. Proximate analysis and antioxidant level assessments were conducted on the developed products. Additionally, a sensory evaluation was carried out by a panel of experts.

Results

The combination of Ber, Loquat, and Moringa exhibited the highest antioxidant levels, ranging from 150 mg to 250 mg per energy bar. The combination of Ber and Loquat showed the highest antioxidant levels, ranging from 80 mg to 100 mg. Kachnar, on the other hand, demonstrated the least variation in its antioxidant levels. The remaining treatments exhibited antioxidant levels ranging from 50 mg to 80 mg, with those containing Kachnar showing the least variation. During the sensory evaluation, the experts categorized Ber, Moringa, and Loquat among the best for taste.

Conclusion

The antioxidant levels of Kachnar are not well documented in the literature, and further research is necessary to understand its exact mechanism and the beneficial effects of combining these fruits and vegetables. Moreover, an efficacy study on humans could also be conducted to assess its effectiveness. This study provides valuable insights into the potential of utilizing underutilized local produce to develop nutrient-dense and antioxidant-rich energy bars.