Development of cereal bars based on legumes

Cereal bars have become very popular in the food market. They are considered practical and, depending on their composition, provide health benefits. New alternatives have been developed to improve the nutritional quality of cereal bars. This study sought to develop cereal bars from mangalô, caupi and andu bean flours, valuing local culture and eating habits, adding value to regional foods and reducing post-harvest losses for small farmers.