Physicochemical, Antioxidant, and Textural Characterization of a Plant-Based Nutritional Bar Formulated with Chickpea and Justicia spicigera Powder

The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and preventing chronic diseases. This study evaluates the antioxidant activity (DPPH), water activity, color, texture profile, and proximate composition (AOAC methods) of a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and Justicia spicigera powder (VNB_3.2). The formulation aimed to enhance the functional and nutritional properties of the product through the incorporation of legume-based protein and natural antioxidants. The VNB_3.2 formulation demonstrated a significant increase in antioxidant capacity (77.48 ± 6.86% inhibition) compared to the control (47.61 ± 1.13%). Proximate analysis showed higher protein content (14.31 ± 0.01%) and fat (26.39 ± 0.33%) in VNB_3.2, with a slightly lower carbohydrate (41.13 ± 0.35%) content and crude fiber (3.51 ± 0.121%). Water activity remained below the microbial safety threshold in both samples (Aw < 0.75), with VNB_3.2 exhibiting better stability. Color parameters were markedly modified by Justicia spicigera, resulting in a darker appearance and lower a* and b* values. Texture analysis showed acceptable hardness and deformation, supporting the physical stability of the product. The results demonstrated that the inclusion of Justicia spicigera contributed significantly to antioxidant activity without compromising textural or physicochemical properties. This study supports the development of plant-based functional foods with improved health-promoting properties.