Volume 6, Issue 3, September 2025

  • Research Article

    Development and Nutritional Optimization of a Healthy Snack Bar for Children Using Locally Available Ingredients

    Gemechu Duguma Argessa*

    Issue: Volume 6, Issue 3, September 2025
    Pages: 34-56
    Received: 31 May 2025
    Accepted: 18 June 2025
    Published: 31 July 2025
    DOI: 10.11648/j.sf.20250603.11
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    Abstract: The rising global demand for healthy, convenient, and ready-to-eat foods has increased the popularity of snack bars, valued for their energy density and portability. This study aimed to develop nutritious snack bars for children using locally available ingredients: oats, faba beans, sunflower seeds, and flax seeds. A mixture design supported by Min... Show More