Effect of edamame flour filler substitution on the nutrition facts of culled duck meatballs

Abstract

This study objective was to determine the effect of substitution of edamame flour filler on the nutrition facts of culled duck meatballs. Materials used in this study consisted of culled duck meat, tapioca, edamame flour, egg white, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. Edamame flour filler substitution treatments were 0, 5, 10, 15, and 20% of the full filler. The nutrition facts of meatballs were calculated based on the nutritional adequacy rate of meatballs which refers to the average energy sufficiency for the Indonesian population per person per day, which is 2,150 kcal, 60 g total protein, 67 g total fat, and 30 g fiber with a 50 g serving (5 meatballs). Samples were tested with 3 replications. The data from the calculation of the nutrition facts of meatballs were analyzed using analysis of variance and then tested by using Duncan's New Multiple Range Test. The results showed that the substitution of edamame flour filler had a highly significant effect (P<0.01) on the nutrition facts of meatballs. Culled duck meatballs substituted with up to 20% edamame flour had a higher content of total fat, total protein, and fiber than control meatballs.