Characteristics of Nutrients on Functional Bread with Additional Red Bean, Soy Bean, and Corn as Food Supplementation for Stunting Children Under Five

Abstract

Abstract Stunting is a part of wider nutrition crisis found in one out of four children under five in Indonesia. Functionally, the bread made from red bean, soy bean, and corn was categorized as functional bread. As a functional food, it contains nutritional components that are useful and effective for health, such as amino acid, protein, vitamin, and mineral. It also supports physical growth and brain development of stunting children. The study design was True Experimental Design using Completely Randomized Design (CRD). This study was initiated with the analysis of biochemical nutrition value at Food Technology Laboratory in Andalas University. The result shows that a total of 100 grams of bread contains additional flour of 30 grams of red bean, 30 grams of soya bean, and 20 grams of corn. It has nutritional value of 43,64 grams of carbohydrate, 16,91 grams of protein, 10,38 grams of fat, and 335,6 kcal of calories. Nutrients in the bread with additional red bean, soy bean, and corn are potential as food supplementation, especially for stunting children under five.