Published Paper Details:

Sohiong fruit is a fruit that is abundantly found in Meghalaya, its tree bears fruit during the month of August-October. Since sohiong fruit has a high nutrition profile, this study aims to study the effect of adding dried sohiong fruit on the nutritional quality of the snack bar and to develop a nutritious snack bar. The snack bar was developed in 4 different variations namely variation 1, variation 2, variation 3, and variation 4. The dried fruit was added to Variation 2, variation 3, and Variation 4 in quantities of 5 gms, 7.5 gms, and 10 gms. A significant difference was observed in all the variations, the energy value of the snack bar was found to reduce as the fruit content increased and was found to be 420 kcal per 100 gms found in Variation 1, 410 kcal per 100 gms for Variation 2, 408 kcal per 100 gms for variation 3 and 400 kcal per 100 gms for variation 4. The fiber content was found to be 0.77 gms, 0.81 gms, 0.84 gms, and 0.86 gms per 100 gms of the samples. The protein content was 8.5 gms, 8.7 gms, 8.9 gms, and 8.5 gms per 100 gms of the sample. The vitamin A content was found to be 35 mcg, 40 mcg, and 45 mcg in Variation 2, variation 3, and Variation 4, whereas in Variation 1 where the fruit was not added Vitamin A was found to be only 3 mcg. The vitamin C content was also seen to be 16 mg, 18 mg, and 21 mg in Variation 2, variation 3, and Variation 4, whereas in Variation 1 the Vitamin C content was found to be 1.2 mg. In conclusion, it is seen that there is a significant difference when fruit was added to the three variations, the presence of fruit in the snack bar has improved the nutritional quality of the snack bar.