Bengaluru centre develops protein bars using Kalaburagi’s GI-tagged tur dal

Bangalore Bioinnovation Centre has developed a ready-to-eat protein bar using Kalaburagi’s GI-tagged tur dal, as part of a state effort to add value to crops grown in Kalyana Karnataka.

Working with the agriculture department through the Kalaburagi Pulses initiative, the centre has developed six formulations: bars based on tur dal, black gram, green gram and Bengal gram; a multi-pulse option; and a higher-protein variant. The single-pulse bars combine pulse crisps with roasted peanuts, jaggery, oats and pumpkin seeds. Officials said the products contain no synthetic colours, flavours or chemical preservatives.

Officials said a 30g single-pulse bar contains about 4g of protein, 122-123 kcal and 1.8-2g of dietary fibre. The higher-protein FOS variant contains about 4.85g of protein per 30g serving.

IT and BT Minister Priyank Kharge said the initiative aims to retain more processing and higher-value activity in pulse-growing districts instead of sending crops out as raw grain. The centre’s managing director, Mohamad Adil AA, said farmer producer organisations, self-help groups and MSMEs in the region could eventually take up the model.

The bars are available at the centre while it conducts shelf-life and stability studies, accredited nutrition testing, consumer trials and packaging work, and seeks FSSAI licensing. Officials said they intend to make the products available in retail outlets across Karnataka after these steps are completed.