Abstract
Every good food comes with its negative side, and ‘Kacang Koro’ is one of them. Although ‘Kacang Koro’ contains a lot of protein, it also has a negative side, such as an anti-nutritional factor. These anti-nutrient factors need to be removed in order to produce nutritious food. This study was aimed to determine the effect of pre-treatment (soaking, soaking-boiling, soaking-roasting, soaking-microwave) on physicochemical composition and sensory acceptability in ‘Kacang Koro’ energy bar. The energy bars were subjected to physical analyses, proximate analysis, calorie content, phytochemical analyses and sensory analysis. All the different treatments of ‘Kacang Koro’ energy bar showed moisture content of 8.29 - 12.42%, ash of 1.09 - 1.11%, crude protein of 7.51 - 10.14%, crude fat of 12.75 - 17.77%, crude fibre of 2.78 - 3.62%, and carbohydrate of 57.19 - 63.91%. The calorie content was found to be 484.81 - 511.29 kcal/100 g. The oxalate content in all ‘Kacang Koro’ pre-treated is ranged between 29.81 - 45.1 mg/kg. The phytic acid content is between 0.15% - 0.37% and the tannin content is in the range of 25.53 L - 52.30 mg GAE/L. Energy bar with soaking-microwave pretreated ‘Kacang Koro’ has higher value in crude protein, crude fat, and crude fibre but moderate in moisture and carbohydrate content, meanwhile lower in ash content. Sensory acceptability tests showed the sweetness, taste and overall acceptability of the samples were significantly different between ‘Kacang Koro’ energy bars using soaking compared to soaking-microwave pretreatment. The pre-treatment of ‘Kacang Koro’ may boost the use of these ‘Kacang Koro’ in the food industry and promote their application.
Highlights
Often, every good food comes with its negative side and ‘Kacang Koro’ is one of them
The highest pH for Kacang Koro’ energy bar (KKEB) was illustrated in soakingmicrowave pre-treatments (5.44)
The KKEB are considered as low-acid food as the pH is higher than 4.6 (McGlynn, 2003) As the pH of KKEB in this study is more acidic compared to jeriva flour snack bars, it is convinced that it may due to the pH of raisins and honey as their pH are range between 3.80 to 4.10 (USFDA, 2019) and 3.20 to 4.66, (Zulkhairi Amin et al, 2018), respectively
Summary
Every good food comes with its negative side and ‘Kacang Koro’ is one of them. It is essential to remove or reduce the antinutritional factors in order to improve the nutritional quality and to provide effective utilization of legumes (Akande and Fabiyi, 2010). These processing pre-treatments will make legume seeds more edible and eliminate or inactivate the toxic factors contained in many of them (Betancur-Ancona et al, 2012). Energy bars are consumed by athletes and other physically active people as it provides the energy and vitality needed to sustain physical and mental activities It contains high carbohydrates but moderate in protein to meet the caloric demands (Uma et al, 2018). The other ingredients for making the energy bar such as almond, cashew, rolled oat, raisin, honey, butter, and brown sugar were obtained from the local supermarket
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
