Abstract: Sports food products are becoming increasingly popular among athletes and fitness enthusiasts. These products are intended to improve performance, ease recuperation, and promote general health and wellbeing. Extruded food products are gaining favor as a raw material for sports food preparation owing to their nutritional content, simplicity, and variety. In the present study a co-rotating twin-screw extruder was used to produce protein rich extruded Crispies from a mixture of maize flour, ragi flour, gram flour, and then enriching the flour blend with soy protein isolate (SPI). The ratio of cereal to pulses was maintained at 4:1. This formulation yields 395 Kcal of energy, 25.39 g of protein, 68.36 g of carbohydrates, 2.24 g of crude fat, 8.54 g of moisture, and 2.26 g of ash per 100 g of Crispies. The protein content of the Crispies showcased in the results makes them a suitable raw material for producing nutrient-dense protein-energy bars that offer dietary variety, especially for athletes who require high-protein diets for optimal performance. 12% of these crispies were used as a raw material in the standardization of the formula for Protein-Energy Bars.

Keywords : Cereal-Pulses, Crispies, Protein Bars, Soy Protein Isolate, Sports food, Twin Screw Extruder.