Journal of Scientific Research and Reports

This study was undertaken to develop a functional nutritional bar incorporating multifloral honey and bee pollen, and to assess its nutritional composition, sensory acceptability, and impact on dietary adequacy and anthropometric parameters among college-going students. The nutritional, mineral, and sensory qualities of two nutrition bars, control and experimental (containing 10% bee pollen and multifloral honey were developed and assessed. College students (18–25 years old) participated in a four-month intervention during which anthropometric and nutritional parameters were measured before and after. SPSS was used to analyze the data, with a significance level of p < 0.05. The experimental bar, containing 10% bee pollen and honey as natural binders, was compared with a standard control bar. Nutritional analysis was done with the help of AOAC methods which revealed higher protein (8.45 g), fat (10.24 g), fiber (3.72 g), and key minerals like calcium (109.88 mg), iron (6.82 mg), and zinc (1.99 mg) in the experimental bar. Sensory evaluation favored the experimental bar for taste (8.21), flavor (8.14), and overall acceptability (8.10) on a 9-point hedonic scale. A pre-post intervention involving daily bar consumption showed significant improvements in BMI, waist circumference, and nutrient adequacy in the experimental group. Post-intervention dietary intake data revealed increased protein (51.65 g), iron (18.02 mg), and calcium (751.3 mg) intake, with percent adequacy improving across all three nutrients. These findings highlight the potential of honey and bee pollen as functional ingredients in the formulation of convenient, nutrient-rich snack alternatives for improving young adults' nutritional status.