Bengaluru Bioinnovation Centre turns Kalaburagi pulses into energy bars
Bengaluru’s Bioinnovation Centre has developed six energy bar variants using pulses grown in Kalaburagi as part of Karnataka’s Kalyana Karnataka Bio-Economy Mission.
The Bengaluru Bioinnovation Centre (BBC) is transforming pulses cultivated in Kalaburagi into nutritious energy bars, with the aim of increasing value within Karnataka's agricultural supply chain. This initiative is part of the Kalyana Karnataka Bio-Economy Mission, which seeks to develop a region-specific bioeconomy around key agricultural products such as tur, red banana, and sugarcane.
The six pulse varieties used in the bars include toor dal, black gram, green gram, Bengal gram, along with a multi-pulse and higher-protein formulation. By converting locally grown pulses into shelf-stable, plant-based protein products, BBC aims to create higher-value products that can enter the packaged-food market. The four single-pulse variants utilize pulse crisps, peanuts, jaggery, oats, and pumpkin seeds, all free from synthetic colours, flavours, and chemical preservatives.
The initiative is being led by Dr. Mohamad Adil AA, Managing Director of BBC, who envisions building a local value chain that encourages farmers, FPOs, and local enterprises to participate in the processing and value addition of Kalaburagi's pulses. The next steps for the project involve conducting shelf-life, stability, nutritional testing, and consumer acceptance trials, as well as obtaining FSSAI licensing.
Once completed, the technology could be transferred to local FPOs, SHGs, and entrepreneurs, ensuring that more value generated from Kalaburagi's pulses remains within the region.
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