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ThesisItem Open Access Designing sorghum (sorghum bicolor (l.) moench) flakes based snack bar for nutritional and health benefits of children(UASD) Alomib Austina Ribanar; Hemalatha S.The present investigation was carried out to develop sorghum flakes based snack bar for nutritional and health benefits of children. Two varieties of sorghum flakes- AKJ-1 and M35-1, were studied for physicochemical quality. AKJ-1 and M35-1 sorghum flakes were high in energy, carbohydrate and trace elements such as Mn, Cu, Zn and Fe contents. Sorghum flakes based snack bar was standardized for optimum addition of ingredients and nutritional and storage quality was assessed. Among the two sorghum varieties AKJ-1 exhibited better functional properties. Organoleptically acceptable optimized sorghum flakes based snack bar had 21 per cent AKJ-1 sorghum flakes, 10 per cent almonds, 8 per cent cashew nuts, 19 per cent honey, 13 per cent jaggery, 21 per cent peanut butter and 7 per cent liquid glucose. The energy, protein, energy protein ratio made one third RDA requirement of children. Moisture, per oxide value and free fatty acid values during storage were within the safety levels. Texture profile like hardness, gumminess, chewiness and sensory attributes had no significant change upon storage and was acceptable during storage period of 90 days. Consumer acceptability test by Food action rating scale found that 82.96% of the children between the age group of 6 to 10 years opined to eat this at every opportunity. Sixty per cent of children could eat all 100g while only 10 per cent could eat 50g completely. At laboratory scale the cost of the raw ingredient per 50 g calculated was Rs 16 and with a selling price margin of 20 per cent its price was Rs 31 per unit. The study indicates a healthy, high protein- energy snack food for children with AKJ-1 sorghum flakes can be developed.