Quality Evaluation of Snack Bars Developed from Bambara Groundnut and Oat

The rising demand for nutrient-dense, plant-based snacks has spurred interest in underutilized legumes like Bambara groundnut (Vigna subterranea), known for its resilience and high nutritional value. This study evaluated the nutritional and sensory properties of snack bars formulated with varying proportions of Oat and Bambara groundnut. Five formulations (A–E) were formulated with varying proportions of oat and Bambara groundnut ranging from 95:5%, 90:10%, 85:15%, 80:20, while 100% of the Oat snack bar served as the control. The formulated bars were assessed for proximate composition, pH, colour, functional properties, and sensory attributes. Functional properties revealed a range of (0.56-0.88 g/cm³) for bulk density, 1.96-3.03 g/g for water absorption, and 3.01-3.74 mL/g for swelling capacity Proximate analysis showed that protein ranged (12.37-18.51%), fat (7.51-10.46%), moisture content (5.03-12.50%), ash (2.60-3.20%) fibre (2.66-3.67%), and Carbohydrate (59.72-63.98%). Amino acid profile showed total essential amino acids ranged (27.01-32.45 mg/100g), and total non-essential amino acid (38.44-47.28 mg/100g). Colour showed L* values (53.66–58.17), a* (2.40-6.61), b* (0.46-8.16). pH values ranged (6.31–6.52). Texture analysis showed hardness ranged 54.01-136.05N, springiness (0.02-0.03), adhesiveness (-0.14-0.05), cohesiveness (0.01-0.04), chewiness (0.02-0.03) and gumminess (0.86-1.27) Sensory evaluation scores ranked sample E highest in appearance (7.18), taste (7.04), texture (7.18), and overall acceptability (7.25). Snack bars incorporating Bambara groundnut and oat demonstrated favourable nutritional profiles and consumer appeal. Further studies should investigate shelf-life stability and potential bioactive properties to promote wider adoption of Bambara groundnut-based foods.