04/08/2026-06/08/2026
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.
WHY CHOOSE SPIRULINA :-
Basically, algae are a type of organism that are an integral part of our lives, but we often do not realize their importance.
First of all, when we talk about the Earth, we generally say that approximately 70% of the Earth is covered by water and 30% is land. If we consider the amount of vegetation present on that 30% of land, it is actually very small compared to the entire Earth. So, where does most of the oxygen on Earth come from?
A major source of oxygen is the algae present in oceans and other water bodies. These algae perform photosynthesis and release oxygen. Therefore, algae play a very important role in maintaining the Earth’s oxygen supply.
In fact, a significant portion of life on Earth depends on algae. The entire marine food chain begins with algae, as they serve as primary producers and provide food and energy to other marine organisms.
There are more than 3,500 species of algae, but only a limited number of them are suitable for human consumption. Spirulina is one of these edible algae.
Spirulina is highly nutritious. Approximately 1 gram of Spirulina provides nutritional components comparable to:
- Vitamin A: approximately equivalent to the amount found in 25 grams of carrot
- Iron: approximately equivalent to the amount found in 60 grams of spinach
- Essential amino acids: approximately equivalent to those found in one egg
- Magnesium: approximately equivalent to the amount found in one banana
- Protein :- 57% Protein content in Spirulina powder
Therefore, Spirulina is considered a highly nutritious food and has significant potential as a source of protein, vitamins, minerals, and essential nutrients.
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.
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.
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 to.
Ingredients I have Chosen:
| Ingredients | Reason behind using it |
| Treated Soya 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 |
| Almonds | Good protein source, Rich in calories |
| Jaggery | Natural sweetener, full of iron |
| Honey (optional) | Good binder, gives shine and taste |
Market Comparison (India – 2025-26 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% |
07/08/2026-08/08/2026
Treated Soybean Flour :-
100 g of small seeded, thick coated variety Soybean was washed three times with clean water and then soaked for 8 hours. After soaking, the weight of the soybeans increased to 222 g. The soaked soybeans were then tied in a clean cloth and kept for sprouting.
Fermented Roasted Chickpea (Bhuna Chana)–Yogurt Powder :-
First, 1 litre of milk was heated to 45°C. Then, 10 g of citric acid was added to the milk to curdle it. The curdled milk was transferred into a vessel and allowed to set for 8 hours.
After that, 250 g of roasted chickpeas (Bhuna Chana) were taken, and their outer skins were removed. After de-skinning, the weight of the roasted chickpeas was reduced to 230 g. The de-skinned chickpeas were then ground into a fine paste using a mixer.
To this paste, 345 g of yogurt was added in a 1:1.5 ratio and mixed thoroughly to obtain a uniform batter. The total weight of the prepared batter was 668 g.
The batter was then dried in a dryer at 55°C for 6 hours. After drying, the dried material was ground using a mixer to obtain a fine powder.
The final weight of the Fermented Roasted Chickpea (Bhuna Chana)–Yogurt Powder was 292 g.
Thus, from 668 g of batter, 292 g of fermented roasted chickpea–yogurt powder was obtained.
09/08/2026-10/08/2026
so i have work on the starting of that day and i have on the working of the protein bar then i desided the low jaggery used because when i studied the literature the comparision between jaggery and sugar so i have worked and then have deside the 200gm of mixtuer used the 20 gm jaggery and honey 10 gm so 1 st trial i have learned in this trial is when i prepare jaggery syrup so that type is not properly done in protein bar
2nd Trail :- when i discussed reshma madam back time is the not proper in jaggery syrup and total mixture so i have work proper in this time is the all mixtuer and jaggey is in direct mix in mixture and that time i have seen that is we used seeds are in mixture and that time oil is mixed in powder form
