Formulation, Proximate Composition, and Sensory Evaluation of Magnesium-Fortified Chocolate Bites

Abstract

Magnesium deficiency is increasingly recognized as a contributor to poor metabolic health, anxiety, and sleep disorders. This study developed and evaluated magnesium-enriched chocolate bites as a potential functional food. Four formulations were prepared: a dark chocolate control (T0) and three fortified treatments (T1, T2, T3) containing 20%, 30%, and 40% proportions of magnesium-rich ingredients flax seeds, pumpkin seeds, almonds, pistachios, and dates. Proximate composition was determined using AOAC methods, and magnesium content was measured alongside a 9-point hedonic sensory evaluation. Protein, fiber, ash, and moisture increased progressively from T0 to T3, while fat, carbohydrates, and energy values declined. The highest magnesium content (402 mg/100 g) was recorded in T3. Sensory analysis revealed that T3 scored highest overall, with significantly superior color and texture ratings and acceptable taste, aroma, and overall acceptability (LSD test, p < 0.05). These findings confirm that magnesium-enriched chocolate bites particularly the T3 formulation represent a nutritionally sound and sensorially acceptable functional food option for improving dietary magnesium intake. Further research into bioavailability and clinical outcomes is warranted.