Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-
to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to
develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour
and assess their quality. Study objects and methods. We analyzed three bar samples for
nutritional, textural, and sensory quality. The bars contained banana flour, pumpkin seed
flour, and the mixed flour. Proximate analysis was performed following the AOAC method …