23/06/2025 to 26/06/2025
About My Project:
Right now, I’m working on a project to make a high-protein bar that is healthy, tasty, and made from natural Desi ingredients. Most protein bars in the market are expensive and have many unhealthy ingredients like artificial sugar, whey protein, emulsifiers, etc. These can be harmful if eaten regularly.
That’s why I decided to create a better, homemade option that gives good protein and energy using local, simple, and natural materials that are easily available around us.
What I Want to Achieve:
1.A 50 gm protein bar with 16–20 gm protein.
2.No chemicals, preservatives, or added sugar.
3.Easy to digest and good for all age groups—kids, youth, and old people.
4.Bar should be affordable and stay fresh for at least 1.5 to 2 months
Why Avoid Market Protein Bars:
I studied many famous brands like RiteBite, MuscleBlaze, YogaBar, and found they use:
Artificial sweeteners like Maltitol or sorbitol – cause gas and bloating.
Whey protein concentrate – some people feel heaviness and indigestion.
Emulsifiers and preservatives – not good for daily use.
Added sugars or corn syrup – bad for diabetics and long-term health.
That’s why I chose only safe, natural ingredients in my bar.
Why My Bar is Different:
A. Completely natural and homemade.
B. All Desi ingredients – no imported or synthetic items.
C. Easy to digest – no whey or soy.
D. No sugar – only Jaggery and maybe honey.
E. Budget-friendly – suitable for students, farmers, workers, and gym goers.
Why This Project is Important:
Today, people want healthy food, but most options are expensive or fake healthy. I want to make a real, nutritious bar that anyone can afford and trust. Our Indian food culture already has all the good ingredients—we just need to present them in a new form.
This project is helping me learn about food processing, nutrition, costing, and product development. I’m happy that I get to work on something which can be useful for society and has business potential too.
Ingredients I have Chosen:
| Ingredients | Reason behind using it |
| Moong dal flour | Easy to digest, full of protein |
| Chana (Besan) Flour | Desi protein, fiber, iron-rich |
| Yogurt Powder | Gives good taste and is a natural protein source |
| Roasted Peanuts | Gives crunch, healthy fats, and protein |
| Pumpkin Seeds | High in protein and good fats |
| Chia Seeds | Helps digestion, gives energy, fiber-rich |
| Watermelon Seeds | Tasty, adds minerals and protein |
| Coffee Beans (roasted) | For flavour and alertness (small amount) |
| Jaggery | Natural sweetener, full of iron |
| Honey (optional) | Good binder, gives shine and taste |
Nutritional Value Chart (per 100 gm of Ingredient) :
| Ingredient | Protein (g) | Fats (g) | Carbs (g) | Fiber (g) |
| Moong dal flour | 24 g | 1.3 g | 59.9 g | 8 g |
| Channa flour | 22 g | 6.7 g | 57.8 g | 10.8 g |
| Yogurt powder | 35 g | 1.5 g | 50 g | 0 g |
| Roasted peanuts | 25.8 g | 49.2 g | 16.1 g | 8.5 g |
| Chia seed | 17 g | 49 g | 10.7 g | 6 g |
| Pumpkin seed | 30 g | 31 g | 42 g | 34 g |
| Watermelon seeds | 28 g | 47.4 g | 15 g | 4 g |
| Coffee beans | 12 g | 14 g | 28 g | 4.8 g |
| Jaggery | 0.4 g | 0.1 g | 97 g | 0.6 g |
| Honey (optional ) | 0.3 g | 0 g | 82.4 g | 0.2 g |
Market Comparison (India – 2024–25 data)
| Brand | Bar size | Protein | MRP | Protein % |
| Max protein bar | 75 g | 20g | 90 rs | 26.6% |
| Yogabar | 60g | 10g | 50-55 rs | 16.6% |
| Muscleblaze bar | 70g | 22g | 99 rs | 31.4% |
| Ritebite bar | 50g | 10g | 50-60 rs | 20% |
| Our bar | 50g | Expected -16 g-20 g | Expected 50-60 rs | 32% |
27/06/2025 to 28/06/2025
Ingredients quantity for 1 kg batch
| Ingredients | Quantity (gm) | Protein % | Protein (gm) |
| Moong Dal flour | 300 | 24 % | 72 |
| Chana flour | 150 | 22% | 33 |
| Yogurt powder | 100 | 35% | 35 |
| Rosted peanuts | 150 | 25.8% | 38.7 |
| Pumpkin seed | 100 | 30% | 30 |
| Chia seed | 50 | 17% | 8.5 |
| Watermelon seed | 50 | 28% | 14 |
| Rosted coffee beans | 30 | 12% | 3.6 |
| Jaggery | 80 | 0.4% | 0.3 |
| Honey | 20 | 0.3% | 0.06 |
30/06/2025 to 02/07/2025
Project Discussion: High-Protein Bar with Good Digestibility
On 30th June 2025, I had a valuable discussion with Mr.Dixit Sir regarding the formulation of my project: a high-protein nutrition bar. The focus of our conversation was to ensure that the bar contains 16–18 grams of protein, is easily digestible, affordable, and nutritionally balanced.
Key Takeaways from the Discussion
1.Prioritizing Ingredient Selection
We decided that selecting the right ingredients is the foundation of this project. Criteria include:
A. High protein content
B. Good digestibility
C. Affordable cost
D. Balanced in terms of fat, fiber, energy, and taste
2. Calculating Cost per Gram of Protein
We emphasized the importance of cost-efficiency. For each ingredient, I calculated:
This will help us estimate the total cost of protein per bar and optimize the overall production cost.
3.Discussion on Glycemic Index (GI)
A key part of our conversation focused on the Glycemic Index, which is critical in designing a health-focused protein bar.
🔬 What is GI?
The Glycemic Index (GI) is a measure of how quickly a food raises blood sugar after consumption.
The Glycemic Index (GI) is a value between 0 and 100 that tells you how quickly a carbohydrate-containing food raises blood glucose (sugar) levels after eating it.
| Foods are compared to pure glucose, which has a GI of 100. Low-GI foods digest slowly, giving steady energy. High-GI foods digest quickly, causing spikes in blood sugar. |
| GI RANGE | CLASSIFICATION | WHAT IT MEANS |
| 0-55 | Low GI | Best for stable energy and blood sugar |
| 56-69 | Medium GI | Moderate effect |
| 70+ | High GI | Rapid spike,fast energy crash |
Why GI Matters for Our Bar:
- Stable Energy: A low-GI bar provides long-lasting energy.
- Good Digestibility: Most low-GI foods are also slow-digesting and promote satiety.
- Better for All Age Groups: Ideal for diabetics, athletes, and health-conscious consumers.
- Avoids Sugar Crash: Helps maintain consistent blood glucose levels.
We aim to formulate our bar to have a GI between 30–55, which ensures:
1. Good digestibility
2. Sustained energy
3. Market competitiveness with premium bars in India
GI vs Digestibility
We also discussed that high GI ≠ high digestibility. Some foods digest quickly but spike blood sugar too much, which is not ideal. Our goal is to choose ingredients with high digestibility and low to moderate GI
04/07/2025 to 05/07/2025
Creating a Detailed Excel Sheet
I began developing a comprehensive Excel database containing:
- Ingredient names and categories
2. Nutritional values: protein, fat, carbohydrates, fiber
3. Digestibility level
4. Glycemic Index (GI)
5. Energy (kcal/100g)
6. Market price (Pune rates)
7. Price per gram of protein
This sheet will guide the ingredient selection process based on both nutritional and economic factors.
06/07/2025 to 10/07/2025
In meeting with Mr.Dixit sir , after study these ingredients they told me to make some compositions with these ingredients in which yoguhrt powder , coffee beans ,jaggary these ingredients are fixed only three or four ingredients are get changed . According to that I make some compositions are as follows
Composition 1 – Groundnut cake +Spirulina + Chia
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Defatted Groundnut Cake | 350 | 30 | 10.50 | 25 | Good |
| Spirulina Powder | 200 | 1200 | 240 | 10 | Good |
| Chia Seeds | 100 | 160 | 16 | 33 | Good |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 180 | 60 | 10.80 | 84 | Good |
| Totals | 1000 | 331.90 | |||
| Protein/bar | 17.43g | ||||
| Cost/bar | 8.30 rs | ||||
| Approx. GI | 35-40 |
Composition 2 – Bhuna chana + chana dal + pumpkin seed
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Bhuna chana | 350 | 100 | 30 | 32 | Good |
| Chana dal | 200 | 85 | 17 | 28 | Good |
| Pumpkin seed | 150 | 180 | 27 | 33 | Good |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 180 | 60 | 10.80 | 84 | Good |
| Totals | 1000 | 139.40 | |||
| Protein/bar | 16.20g | ||||
| Cost/bar | 6.97 rs | ||||
| Approx. GI | 40-45 |
Composition 3 – Niger Cake +Cowpea + Spirulina
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Niger Cake | 300 | 35 | 10.50 | 30 | Good |
| Cowpea | 200 | 95 | 20 | 31 | Good |
| Spirulina | 150 | 1200 | 180 | 10 | Good |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 180 | 60 | 10.80 | 84 | Good |
| Totals | 1000 | 274.90 | |||
| Protein/bar | 17.28g | ||||
| Cost/bar | 6.87 rs | ||||
| Approx. GI | 38-42 |
Composition 4 – Spirulina + Roasted peanuts + Amarnath
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Spirulina | 250 | 1200 | 300 | 10 | Good |
| Roasted peaputs | 200 | 140 | 28 | 20 | Good |
| Amarnath | 150 | 90 | 14 | 35 | Good |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 180 | 60 | 10.80 | 84 | Good |
| Totals | 1000 | 407.90 | |||
| Protein/bar | 16.83g | ||||
| Cost/bar | 20.39 rs | ||||
| Approx. GI | 35-40 |
Composition 5 – Sesame cake + Matki + Sunflower seed
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Sesame cake | 300 | 40 | 12.00 | 25 | Good |
| Matki | 200 | 85 | 17.00 | 30 | Good |
| Sunflower seed | 150 | 150 | 22.50 | 35 | Good |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 180 | 60 | 10.80 | 84 | Good |
| Totals | 1000 | 116.90 | |||
| Protein/bar | 15.02g | ||||
| Cost/bar | 5.85 rs | ||||
| Approx. GI | 35-40 |
Composition 6 – Add spirulina Boost
Composition 5 needs 1g more protein; you can add 30 g Spirulina replacing part of Jaggery.
Composition 7 – Black Urad dal + Chia seed +Flax seed
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Black Urad dal | 300 | 90 | 27 | 43 | Moderate |
| Chia seed | 100 | 160 | 16.00 | 33 | Good |
| Flax seed | 100 | 130 | 13 | 35 | Moderate |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 180 | 60 | 10.80 | 84 | Good |
| Totals | 1000 | 121.40 | |||
| Protein/bar | 16.02g | ||||
| Cost/bar | 6.07rs | ||||
| Approx. GI | 35-40 |
Final summary with Digestibility of each bar
| Composition | Protein per bar | Cost per bar | Approx. GI | Overall digestibility |
| 1-Groundnut+Spirulina+Chia seed | 17.43 | 8.30 | 35-40 | Excellent |
| 2-Bhuna chann + pumpkin seed + Chana dal | 16.20 | 6.97 | 40-45 | Very good |
| 3-Niger cake+Cowpea+ Spirulina | 17.28 | 6.87 | 38-42 | Good |
| 4 -Spirulina +Amaranth + peanuts | 16.83 | 20.39 | 35-40 | Excellent |
| 5-Sesame cake +Matki + Sunflower seed | 15.02 | 5.85 | 35-42 | Very good |
| 6- Adjusted (with spirulina) | 16 (approx) | 7.21 | 40-45 | Moderate |
| 7-Black urad dal +Flax seed +chia seed | 16 | 6.07 | 35-40 | Very good |
Composition 8 – Kulthi + Spirilina + Amaranth +Coffee + Yogurt Powder +Date paste
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Kulthi | 250 | 65 | 22.75 | 22 | Moderate |
| Spirulina | 150 | 1200 | 180 | 10 | Good |
| Amaranth | 200 | 90 | 18 | 35 | Moderate |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Date paste | 230 | 90 | 20.70 | 60 | Good |
| Totals | 1000 | 296.05 | |||
| Protein/bar | 17.02g | ||||
| Cost/bar | 7.40rs | ||||
| Approx. GI | 38-45 |
Composition 9 – Cowpea + Pumpkin seed + Niger seed cake +Coffee + Yogurt Powder + Jaggery
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Cowpea | 250 | 95 | 23.75 | 32 | Moderate |
| Pumpkin seed | 200 | 180 | 36 | 33 | Good |
| Niger cake | 150 | 35 | 5.25 | 30 | Moderate |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 230 | 60 | 133.4 | 84 | Good |
| Totals | 1000 | ||||
| Protein/bar | 16.09g | ||||
| Cost/bar | 6.67 rs | ||||
| Approx. GI | 37-42 |
Composition 10 – Flax seed cake + Matki +Green Gram + Coffee + Yogurt Powder + Jaggery
| Ingredients | Qty(g) | Price/ kg | Cost | GI | Digestibility |
| Flax seed cake | 200 | 40 | 8 | 27 | Moderate |
| Matki | 200 | 85 | 17 | 30 | Good |
| Green gram | 200 | 100 | 20 | 28 | Moderate |
| Yogurt Powder | 150 | 300 | 45 | 15 | Good |
| Coffee Beans | 20 | 480 | 9.60 | 20 | Moderate |
| Jaggery | 230 | 60 | 13.80 | 84 | Good |
| Totals | 1000 | 113.4 | |||
| Protein/bar | 16.04g | ||||
| Cost/bar | 5.67 rs | ||||
| Approx. GI | 38-43 |
These are some compositions and along with that i have some another compositions with me do some issues like digestibility and costing I do not prefere them ,so after that I again went to dixit and they told to me two select any two compositions by myself and purchese required ingredients for the compositions . On 10/07/2025 I fix two compositions by myself and then purcheses all required ingredients ,the compositions are as follows
A) Spirulina powder + rosted peanuts + Yoghurt powder+ watermelon seed + Flexseed +Jaggaery + Coffee beans
B) Moong flour + channa flour + yogurt powder+Rosted peanuts + Pumpkin seed + Jaggery + coffee beans
11/07/20205 TO 12/07/2025
From 11/07/2025 I am starting the trials on these above compositions . Before starting actual trial I have to make a Yogurt powder and moong flour but for good digestibility sprout moong are best so I worked for that . Then Mr.Dixit sir told me that firstly do not dry yogurt directly in dryer add bhuna channa flour in it and then dry it because when yogurt is get dryed sepertly then microbial growth is get incresed sometime so add other ingredient for reduce excessive moisture in it . After complete process with yogurt powder and moong flour I want to start actual trials on these protein bar.
13/07/2025
Process of making Yoghurt + Bhunna channa powder ( Futane)
- Boil milk and cool down
- After cooling add curd culture and place as it is for 6-8 hrs
- After setting yoghurt remove excessive water from it and add Bhunna channa powder (250 gm )in it and mix throughout
- Spread on tray in the thin layer (using batter paper )
- Dry in electric dryer at 50-55 degree for approx 9-10 hrs
- After compete drying cool down it and remove dry matter and grind in mixture (I got 400 gm from 1200 gm total batter )
Process of making sprouted moong flour
- Sock the moong for approx 6-7 hrs
- After complete socking tight them in cloth for sprouting
- Place in cloth for 6-7 hrs for proper sprouting
- After complete sprouting cook them on iow flame for 20-25 min and place for cool down
- After cooking place them on tray add dry it for 2.30 – 3 hrs in dryer for 57 degree
- After complete drying grind them in mixture until achieve fine flour
14/07/2025
I conducted my first bar trial using:
Sprouted Moong Flour – 55 gm
Yogurt + Bhunna Chana Powder – 60 gm
Pumpkin Seeds – 18 gm
Roasted Peanuts – 40 gm
Jaggery – 100 gm (chikki jaggery)
The review of the trial was average — the taste was good, but the bar was too hard and chewy, and the texture was not ideal.
15/07/2025
I decided to conduct the second trial of my protein bar. I first worked on the ingredient proportions and initially tried using normal jaggery with a small quantity for binding, but it did not work effectively.
So, I revised the formulation and took another trial using chikki jaggery. The taste improved compared to the previous trial, but the texture was still too hard and chewy, making it difficult to eat.
I presented the bar to Dixit Sir, Prasad Sir, Abhijit Sir, and Mahesh Sir for review. They suggested:
1.Reducing the amount of jaggery
2.Using a hydraulic press for better binding and consistency
3.Researching alternative natural binders to improve texture
18/07/2025 to 19/07/2025
After discussion with Mr. Dixit sir I am decided to take various trial with diffrent ingredients.
Ground the previously dried sprouted moong to prepare moong flour
Conducted two new trials of protein bars (50 gm each):
A. Using gum + jaggery as a binder
B. One using date paste as a binder
A. Using gum + jaggery as a binder
For these trial i am using following ingredients
Sprouted moong flour – 9 gm
Yoghrt + bhunna channa powder- 9 gm
rosted panuts – 5 gm
Pumpkin seed – 3 gm
Gond / Gum – 2 gm
graded jaggery -20 gm
Elachi – 1 gm
Mr. Dixit sir told me dont make a bar during trial just make a small ball for observe texture and binding so I make a small ball from these batter .
B. One using date paste as a binder
For these trial i am using following ingredients
Sprouted moong flour – 12 gm
Yoghrt + bhunna channa powder- 12 gm
rosted panuts – 8 gm
Pumpkin seed – 4 gm
graded jaggery -13 gm
Essence – 1 drop
From these batter also I make a small balls for observing texture and blinding
For reducing percentage of jaggery in bar hydrulic press is best option so I want to take a trial inside hydrulic press , currrently hydrulic press is not available in Ashram so I am taking trial on beanch vice and from these trial i got good textured bar .
