IJRAP International Journal of Research in Ayurveda and Pharmacy 2277-4343 Moksha Publishing House 10.7897/2277-4343.17118 DEVELOPMENT OF SOYA CHUNK-BASED PROTEIN BARS WITH NOVEL AND DISTINCT INGREDIENT: A REVIEW Sameer Siraj Sayyad * Prajkta Annasaheb Kate 11 -0001 108 112 Protein bars are becoming more and more popular as people__ampersandsign#39;s interest in healthy living grows. However, the health benefits of commercial bars are compromised by their high calorie, sugar, and artificial ingredient content. The goal of this research was to create a protein bar with a balanced macronutrient composition made from natural components. Soya protein extract, a plant-based protein source with a complete amino acid profile but a methionine shortage, was employed in the protein bar formulation. Oats were added to compensate for this shortfall. Based on customer input, a database was developed to assess the cost-effectiveness of commercially available protein bars. The nutritional value, shelf life, and physiological impact of the experimental bar were evaluated utilizing only natural components for stability, taste, and texture. Due to the lack of preservatives, the experimental protein bar had a lower shelf life (7 days vs. 90 days) but a greater protein and fiber content than a chosen commercial bar. Target customer groups were identified with the use of the database, which also made sure the food was reasonably priced and nutritious. This study shows that a protein bar with a better balanced nutritional profile may be made without hazardous additions by utilizing natural, complimentary components. Because of its high-quality protein content, the finished product supports muscle protein synthesis. Protein Protein bars Macronutrients Soya