Development of the Nutrient Optimised Bar for the Sport Person

Srivastava Ananya, Mishra Sunita

Abstract: On the basis Studies were accompanied in order to develop a nutrient bar with a low glycemic index from a formulation based on the millet and soybean. The pre-treatment applied to raw materials (germination of millet, pre-cooking or soybeans) has facilitated to recover the functional properties of blends. Flours complete from germinated millet has a low estimated glycemic. Millet has so many reliable and produces a harvest even under adverse growing conditions. Millets could be cast-off for traditional as well as novel foods. The fertility of starch, protein and fibre, niacin, magnesium, phosphorus, manganese, iron, potassium, essential amino acids and vitamin E make millets an important nutritional bio-source. In accumulation, millet has therapeutic benefits such as prevention of heart diseases, diabetes, migraine and premature death. In line with the recent awareness on functional foods and neutraceuticals, millets have a great potential. The useful effects of exercise and a healthy diet are well documented in the general population but poorly understood in athletes previous research in athletes suggests that regular training and an antioxidant t-rich diet enhance antioxidant defences and performance, courage of athletes. Conclusion: Sports nutri bar has been widely used in many countries. In India, not many studies have focused on this aspect. Development of a sports nutri bar which is antioxidant rich, ready to consume, easy to carry snack would be an ideal supplement for athletes- pre event and post event snack as well.

Keywords: Millet flour, Soya flour, puffed rice, Roasted Bengal gram, Jaggery and Honey Nutrient value

How to Cite?: Srivastava Ananya, Mishra Sunita, "Development of the Nutrient Optimised Bar for the Sport Person", Volume 7 Issue 11, November 2018, International Journal of Science and Research (IJSR), Pages: 346-348, https://www.ijsr.net/getabstract.php?paperid=ART20192533, DOI: https://dx.doi.org/10.21275/ART20192533

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