Formulation And Functional Characterization of High-Fiber, High-Protein Functional Snack Chips from Germinated Black Soybeans, Finger Millet, And Roasted Flaxseeds for Addressing Pediatric Malnutrition

¹ Research scholar of Amity University, Noida, Uttar Pradesh – 201303, India
² Assistant Professor, Amity University, Noida Uttar Pradesh – 201303, India
³ Assistant Professor, Amity University, Noida Uttar Pradesh – 201303, India

^* Correspondence author: nshanker1@amity.edu

Abstract

The rising consumer demand for functional and health-oriented snacks has led to the development of nutrient-dense and sustainable food products. This study focuses on the formulation and evaluation of an innovative chip made from germinated black soybeans (Glycine max), ragi (Eleusine coracana) and roasted flaxseeds (Linum usitatissimum), incorporating ingredients with significant nutritional and functional benefits. Germination enhances the digestibility and bioavailability of essential amino acids, vitamins, and bioactive compounds in black soybeans, making them a valuable protein source. Ragi, a rich source of calcium, iron, and dietary fiber, contributes to bone health and improved digestion. Meanwhile, roasted flaxseeds provide omega-3 fatty acids and lignans, which support cardiovascular health and possess antioxidant properties. The formulation was carefully optimized to achieve a balanced composition in terms of taste, texture, and nutritional quality. Proximate analysis revealed a high protein and fiber content, along with a reduction in antinutritional factors, improving overall digestibility. Additionally, functional properties such as antioxidant activity and glycemic response were assessed to establish potential health benefits. Sensory evaluation indicated high consumer acceptability, demonstrating its potential as a nutritious alternative to conventional snack products. This novel product aligns with the growing clean-label and plant-based food trends, promoting the utilization of traditional, climate-resilient crops for sustainable food innovation. By integrating nutrient-rich ingredients and enhancing functional properties, this research contributes to the development of value-added snack foods that cater to health-conscious consumers while supporting sustainable food systems.