FABRICATION AND CHARACTERIZATION OF GRANOLA BAR SUPPLEMENTED WITH FLAXSEED AND BANANA PEEL POWDER FOR COMPOSITIONAL, BIOFUNCTIONAL, AND SENSORIAL ATTRIBUTES

Abstract

Granola bars are nutrient-dense products, typically based on oats, which provide carbohydrates, dietary fiber, and energy. Granola bars were developed by partially replacing oats with varying levels of flaxseed (0–25%) and banana peel powder (0–20%) to enhance their nutritional and functional properties. The incorporation of these ingredients significantly (p<0.05) altered the chemical composition, increasing protein content due to flaxseed and dietary fiber owing to the high fiber content of banana peel powder, while slightly reducing total carbohydrates. Healthy fats from flaxseed, including omega-3 fatty acids, contributed to improved lipid quality, and the mineral content (ash) was enhanced, providing essential nutrients such as potassium, magnesium, and calcium. Furthermore, bioactive compounds were elevated, as total phenolic content increased from 12.40 to 26.20 mg GAE/100 g and antioxidant activity improved from 18.50% to 38.70%, indicating potential health benefits against oxidative stress. Color values (L*, a*, b*) changed with supplementation, reflecting darker and more visually appealing bars, while sensory evaluation showed that the T₃ formulation offered the best overall acceptability, balancing taste, texture, and appearance with nutritional enhancement. These findings suggest that granola bars enriched with moderate levels of flaxseed and banana peel powder can serve as a functional snack, providing higher protein, fiber, minerals, and antioxidants, supporting both health and consumer preference.