DEVELOPMENT AND CHARACTERIZATION OF NUTRIENT-DENSE OAT-BASED ENERGY CRACKERS FOR COMBATING MALNUTRITION

Abstract

Malnutrition and food insecurity remain major global health challenges, particularly in low- and middle-income countries, driven by increased consumption of energy-dense, nutrient-poor foods. This study aimed to develop oat-based energy crackers enriched with almonds and varying levels of groundnut powder (0–40%) and evaluate their physicochemical, nutritional, phytochemical, mineral, antioxidant, and sensory properties. Roasted groundnut powder exhibited high fat (48.38%) and protein (26.95%) contents, along with essential minerals and notable phenolic (67.66 mg GAE/g) and flavonoid (14.16 mg QE/g) contents. Increasing groundnut incorporation significantly improved protein (17.31–21.17%) and fat (28.99–36.74%) levels in crackers. Enhanced phytochemical content and antioxidant activity were also observed. Mineral analysis showed increased potassium and magnesium, with slight reductions in calcium and phosphorus. Sensory evaluation indicated high acceptability (7.4–8.8/9). Overall, these crackers represent a nutrient-dense, functional food with potential to improve dietary quality and address malnutrition.