Chocolate spread developed for children and adolescents

Chocolate spread

1. DEVELOPMENT OF A HEALTHIER CHOCOLATE SPREAD: A STUDY ON MULTI MILLET FORMULATION AND NUTRITION UPRN:222213114

2. INTRODUCTION A spread is a food that is spread, generally with a knife, onto foods such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Bread spread is an immediate meal item that fits people’s busy lifestyles and is a simple way to provide nutrition. Developing a food spread incorporating millet holds significant potential due to millet’s nutritional benefits .

3. Objectives of study To select, formulate, prepare and standardize and organoleptic evaluation of healthy and nutritious multi millet chocolate spread To initiate experimental analysis, shelf-life and microbial evaluation of the developed multi millet chocolate spread. To compare the nutrient and cost of the developed millet spread with commercial product. To popularize multi millet chocolate spread by NEP and its feedback analysis using knowledge based questionnaire

4. Relevance of study Millets are underutilized grains but are highly nutritious and possesses high protein , dietary fibre, calcium, B vitamins and antioxidants. The newly developed multimillet chocolate spread utilizes the nutritional benefits of kodo millet, little millet, and pearl millet ,so that one spoonful of spread provides handful of nutrients.

5. Research Design

6. RESULTS AND DISCUSSION

7. Organoleptic evaluation of developed spread TABLE1 SL.NO SENSORY ATTRIBUTES    SCORE SAMPLE 1 MEAN±SD SAMPLE 2 MEAN±SD   1  Appearance   5  3.79±0.66  4.94±0.11  2  Colour   5  3.61±0.47  4.82±0.35  3  Texture   5  3.61±0.54  4.72±0.39  4  Flavour   5  3.57±0.59  4.61±0.51  5  Taste  5  3.44±0.83  4.72±0.41  6  Overall acceptability   5  3.74±0.47  4.88±0.18  The mean score appearance,colour,texture,flavour,taste and overall acceptability of the sample2 is higher than  sample 1

8. Statistical significance of overall acceptability of the developed spread  ( n=30) SAMPLE MEAN VARIANCE Sample 1 3.74   0.221 Sample 2 4.88 0.032  TABLE 2 P Value = 1.05E-14 Here P value is less than 0.05, so we have to reject the null hypothesis  So there is a significant difference in between the samples based on the overall acceptability.

9. Proximate composition of the developed multi millet chocolate spread TABLE 3 Sl.No   Parameter analysed Result per 100g  1  Energy  363.5Kcal  2  Carbohydrate  48.54 g 3  Protein  25.92g  4  Fat  7.38 g 5 Fiber 11.68g 6 Moisture 3.98% 7 Ash 2.015% Aarthy et al. (2024)conducted a study in which chocolate spread incorporated with millet flour contained 386.17 kcal of energy, 11.31% protein, 2.28% fat, and 69.15% total carbohydrates

10. Determined minerals in developed multi millet chocolate spread TABLE 4 Si.No Estimated micronutrients Result per 100g RDA Percentage of RDA (%) 1 Calcium 17.69mg 1000 1.76 2 Sodium 23.70mg 2000 1.18 3 Potassium 40.2mg 3500 1.14 Bhos, K. V., et al., 2019 conducted a study on the development of nutritious spread and its storage. The mineral contents of the healthy and nutritious spread were calcium 14.8 mg/100 ml, sodium 17.8 mg/100 ml, and potassium 27.2 mg/100 ml .

11. Antioxidant activity of the developed multi millet chocolate spread  TABLE 5 SI.No Parameter analysed in antioxidant assay Result 1 DPPH IC50-612.86 µg/ml 2 Phenolic content 47.629 µg/ml

12. Phytochemical properties of developed multi millet chocolate spread TABLE 6 Parameter analysed Result Saponin + ve Phenolics + ve Flavonoids + ve Glycosides + ve Amino acids + ve Alkaloids + ve Reducing sugar + ve Terpenoids + ve According to Chandra Prabha, K., & Selvi, S,(2016) Phytochemicals in millets, including alkaloids, flavonoids, phenolic compounds, saponins, carotenoids, tannins, fatty acids, coumarins, and amino acids, are biologically active and could be beneficial for nutraceutical consumption.  

13. Microbial analysis of the developed multi millet chocolate spread  TABLE7 SI.No Parameter analysed Day 10 Day 20 1 Standard plate count Nil 526 cfu/g 2 Coliforms Absent Absent 3 Yeast Absent Present 4 Mold Absent Absent 5 E. coli Absent Absent 6 Bacillus sp Absent Present 7 S.aureus Absent Absent 8 Aspergillus Absent Absent The sample kept in a glass bottle is microbiologically safe until the 10 th day. Ensuring proper sterile packing, free from moisture or filled with an inert gas, may improve the shelf life of the sample.

14. Mean score of  organoleptic evaluation at different p ackaging  and storage on the 20 th Day FIGURE 1 For the developed chocolate spread ,glass bottle was selected as the best packaging material because the product remains good in terms of sensory attributes . R=Refrigeration temperature

15. Nutrient comparison of the developed chocolate Spread with commercial chocolate spread TABLE8 Nutrients Developed spread (per 100g) Commercial spread (per 100g) Energy  363.5Kcal 539Kcal Protein  25.92g 6.3g Carbohydrate  48.54g 57.5g Fat  7.38g 30.9g Fibre  11.68g Nil Calcium  17.69 Nil Sodium  23.70 42 Potassium  40.2 Nil

16. Cost comparison of the developed spread with commercial spread FIGURE2 Developed multi millet chocolate spread has a price of 60Rs,which is lower than that of the commercial chocolate spread which has a price of 220Rs. ​

17. Knowledge assessment mean score of pre-test and post-test TABLE 9 KNOWLEDGE ASSESSMENT MEAN±SD Pre test 4.8±1.61 Post test 7.7±1.82 (n =10)

18. CONCLUSION The developed multi millet chocolate spread contains a high amount of protein, dietary fibre, potassium and calcium and this contain low fat content. Developed multi millet chocolate spread is more nutritious and healthier than the commercially available chocolate spread, and are also free from any sort of preservatives.  The cost of the developed multimillet chocolate spread is profitable and inexpensive as compared to the commercial chocolate spread.    

19. THANK YOU