<![CDATA[Background: Limited access to food during disasters can lead to energy and protein deficiencies (EPD). Therefore, nutrient-dense, shelf-stable, and easy-to-consume emergency foods, such as snack bars made from local ingredients, are needed. The use of local foods as alternative sources of energy and protein, such as a combination of purple sweet potato flour, mung beans, and corn should be tested.Methods: This experimental study used a completely randomized design with four raw material formulations with different ratios of purple sweet potato flour, mung beans, and corn: F1 (70%:10%:20%), F2 (60%:20%:20%), F3 (50%:30%:20%), and F4 (40%:40%:20%), with three replicates for each. The study was conducted at the UAD from June to August 2024. A hedonic test was employed to evaluate preferences on a five-point scale with 30 semi-trained panelists aged 18–25 years. Proximate analysis was conducted to determine the moisture, ash, carbohydrate, protein, and fat contents.Results: Significant differences were observed in the color and texture characteristics, with the highest color hedonic score in F3 (3.43±1.006) (p<0.05). Regarding texture, the highest hedonic score was observed for F3 (3.53 ± 1.074). The nutritional content of the formulas differed; the highest energy content was observed in F1 (380.08 kcal/100 g), the highest protein content was observed in F4 (9.94 g/100 g), and the lowest water content was observed in F2 (13.46 g/100 g).Conclusion: The level for preference between snack bars and F3 snack bars, indicating a strong preference for the former. The nutritional content also differed, with F4 having the highest energy and protein contents. This study shows that all three snack bar ingredients have the potential to be developed as emergency foods; however, further development is required to meet these standards.]]>
