Canarium nut in granola bars for enhancing food and nutritional security in small islands: Comparison with other nuts

Granola bars are made by mixing oats, nuts, and dried fruits with a binding agent and rolling them into bars. The usage of a variety of nuts with varying nutritional content and phytochemical components is expected to impact the chemical and sensory properties of granola bars. The research sought to determine which nuts were most efficient at influencing the chemical and sensory properties of granola bars, as well as panelist preferences, and which varieties of nuts were most preferred. The study used four different types of nuts (peanuts, almonds, cashews, and canarium nuts) in a completely random design. According to chemical properties, peanuts are the best granola bar ingredient, containing 9.27 % moisture, 13.89% protein, 18.34% fat, 1.78 % crude fiber, and 55.67% carbohydrate. Canarium nut granola bars received greater than 80% acceptance from panelists for its appearance, flavor, aroma, and texture.