Abstract
Modified cassava flour (mocaf) is made from fermented cassava. Mocaf can be made into delicious products but lacks in protein, fat, and mineral content. Thus, mocaf cookies need to be fortified with other ingredients such as moringa (Moringa oleifera), katuk (Sauropus androgynus), and kale (Brassica oleraceavar. sabellica). This vegetable are rich in calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), manganese (Mn) and zinc (Zn). The aim of this study to compare nutritional values mocaf cookies with an additional three-leaf powder of moringa, katuk, and kale. The moringa cookies have the highest fat (38.1±1.2%) and crude fiber content (1.4±0.15%). After that, kale cookies has the highest protein content were 5.08±0.58%. Then, the cookies with the highest potassium, calcium, and magnesium content are kale cookies (202.0±0.5; 82.3±0.5; 97.7±0.58 mg/100 g), followed by katuk cookies (198.0±1; 64.5±0.4; and 71.5±0.1 mg/100 g) and moringa cookies (169.0±0.1; 77.3±0.2; and 63.0±0.8 mg/100 g). Generally, aroma, taste and color of mocaf cookies with vegetable powder were still acceptable for consumption. In conclusion, the fortification of moringa, katuk, and kale leaf powder for mocaf cookies success to increase their nutritional values, such as proximate and mineral content of the cookies.
Highlights
Modified cassava flour is flour from cassava (Manihot esculenta Crantz) which was developed with the principle of fermentation by lactic acid bacteria [1]
The materials used in this study were mocaf, wheat flour, moringa leaf powder, kale leaf powder, katuk leaf powder, soy flour, anchovy powder, margarine, sugar powder, egg yolks, milk powder, salts and vanili powder
Moringa leaf powder, kale leaf powder, katuk leaf powder were added as much as 1%
Summary
Modified cassava flour (mocaf) is flour from cassava (Manihot esculenta Crantz) which was developed with the principle of fermentation by lactic acid bacteria [1]. Cookies hold an important position in snacks because of variations in taste, crispness and digestibility. They are ready to eat, easy and inexpensive food products, containing digestive principles and a very important diet [3]. According to the findings of this study, fortification of cookies with moringa, katuk, and kale leaf powder is a highly effective method for increasing the nutrients in diet of children, due to its simplicity, low cost and feasibility. It can be a suitable carrier for fortification. Due to its high availability, the cost of production becomes lower
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