Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia

Abstract

The study developed cookie formulation using available local-based ingredients as an alternative for wheat-based cookies. The cookies were formulated using 2 main ingredients dominated by a mixture of red kidney bean with tempeh flour (BT-OC) or with catfish flour (BC-OT) in addition to oyster mushroom and tempeh flour as 2 minor ingredients. Compared to the high-catfish flour, the high-tempeh formulation allowed a higher rate water evaporation from the cookie matrix. All the cookies met the required standards for protein, fat content and calorie. High-tempeh formulation contained a higher level of ash content compared to that in high-catfish formulated. All formulated cookies contained a higher level of Fe (24.1–66.2 mg/Kg) than that in wheat-based cookies; Zn content ranged at 1.5 – 21 mg/Kg which was comparable with wheat-based cookies. High-tempeh formulated cookies had higher acceptability compared to the high-catfish one in terms of color, texture, taste and aroma. The results demonstrated the potential of developed cookies as functional food and as alternatives for wheat dependency thus providing low-price and nutritious food products which is expected to improve the nutritional status of stunted kids.