Development and characterization of novel therapeutic food bars with enhanced nutritional, antioxidant, and glycemic modulation properties

BACKGROUND The study analyzes novel food bars formulated from yellow biofortified maize, Bambara groundnut, and Moringa oleifera , focusing on their nutritional composition, antioxidant activity, and glycemic modulation potential. Three bar formulations were produced using optimized composite ratios: P01 (61 g kg −1 maize, 23 g kg −1 Bambara groundnut, 11 g kg −1 Moringa); P02 (61 g kg −1 maize, 23 g kg −1 Bambara groundnut, 11.5 g kg −1 Moringa); and P03 (45 g kg −1 maize, 23 g kg −1 Bambara groundnut, 8.1 g kg −1 Moringa). RESULTS Proximate composition indicated high protein (215.7–239.8 g kg −1 ) and moderate fat (92.0–113.0 g kg −1 ). Carbohydrate profiling showed high total starch (542.2–659.9 g kg −1 ) and low sugars (40.8–62.8 g kg −1 ), with amylose 96.3–160.2 g kg −1 and amylopectin 839.9–903.7 g kg −1 . Bioactive contents were substantial (total phenolics 2.37–3.27 mg gallic acid equivalents g −1 ; flavonoids 1.23–1.32 mg quercetin equivalents g −1 ; carotenoids 29.76–31.27 μg g −1 ), with phytate 25.8–43.0 g kg −1 . Total antioxidant capacity ranged from 6.88 to 8.73 mg ascorbic acid equivalents g −1 . Based on SC₅₀ (lower = stronger activity), P01 showed the strongest radical scavenging (DPPH SC₅₀ = 4.02 mg mL −1 ; ABTS SC₅₀ = 4.01 mg mL −1 ) and the strongest enzyme inhibition (α‐amylase IC₅₀ = 2.98 mg mL −1 ; α‐glucosidase IC₅₀ = 5.40 mg mL −1 ). CONCLUSION Overall, P01 emerged as the most promising formulation due to its balanced nutritional density, antioxidant performance, and glycemic‐enzyme inhibition potential profile.