Combination Of Flour Research Articles

Development of an Optimum Diet for Mass Rearing of the Rice Moth, Corcyra cephalonica (Lepidoptera: Pyralidae), and Production of the Parasitoid, Habrobracon hebetor (Hymenoptera: Braconidae), for the Control of Pearl Millet Head Miner.

The rice moth, Corcyra cephalonica Stainton, an alternate host for the production of the parasitoid, Habrobracon hebetor Say, was reared on different diets, including pearl millet [Pennisetum glaucum (L.) R. Br.] (Poales: Poaceae) flour only, and in combinations of flours of sorghum [Sorghum bicolor (L.) Moench] (Poales: Poaceae), peanut (Arachis hypogea L.) (Fabales: Fabaceae), and cowpea [Vigna unguiculata (L.) Walp.] (Fabales: Fabaceae) to identify the optimal and economical proportion to be used under the conditions of Niger. The addition of cowpea or peanut to the pearl millet diet slightly increased C. cephalonica larval development time. Likewise, the addition of cowpea or peanut to cereal diets yielded a higher C. cephalonica larval survival. Female moths emerging from larvae fed on cereal and legume mixed diets produced higher eggs compared to the ones fed on sole and mixed cereals. Among legumes, cowpea addition is most interesting in terms of cost/production of C. cephalonica larvae. However, female moths emerging from larvae fed on different millet cowpea mix (5, 25, and 50%) laid significantly more eggs than those fed on sole pearl millet. Further, individual C. cephalonica larvae fed on 75% pearl millet + 25% cowpea produced significantly more H. hebetor. With an initial 25 C. cephalonica larvae kept for a 3-mo rearing period, the number of H. hebetor parasitoids produced will reach 2.68–10.07 million. In terms of cost/production ratio, the 75% pearl millet: 25% cowpea yielded better results.

Gluten Free Mixed Flour as a Substitute for Wheat Flour to Reduce Gluten Intake in Autism Spectrum Disorder Children

Diets applied to children with ASD (Autism Spectrum Disorder) are Gluten Free and casein-free. Mixed flour is a combination of rice flour, tapioca flour, corn-starch flour, catfish and catfish head flour. This study aims to analyze the use of mixed flour as a food composition material for children with ASD conditions according to CFGF (Casein Free and Gluten Free) diet at the Autism Service Center. This research uses Quasi-Experiment Design which applied One Group Pretest-Posttest Design. Samples totaling 20 children with ASD and mother. Pretest and post-test analysis illustrate the impact or influence of the holding of Cooking Class on increasing mother's knowledge with ASD. The Wilcoxon singed-rank test analysis p = 0.02, meaning that there is a significant influence of Cooking Class on improving the knowledge of mother of child with ASD. Analysis of Wilcoxon singed-rank test on recall measurement before and after intervention showed p≤α, meaning no significant effect of gluten-free diet on daily intake of children. The analysis of Wilcoxon singed-rank test on gluten consumption habit (p=0.000)-there is significant effect of mixed flour on the decrease of gluten consumption habit

Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis.

This study aims to determine the separate and combined effect of a prebiotic (catechin-rich wine grapeseed flour, GSF) and a probiotic (newly isolated kefir lactic acid bacteria, LAB) on hepatic steatosis of obese mice. High-fat (HF)-induced obese mice are fed a HF diet containing 6% microcrystalline cellulose (MCC, control), 10% GSF, orally administrated LAB, or a combination of GSF and LAB for 9 weeks. There is a significant reduction of body weight gain and liver weights, plasma insulin concentrations, and HOMA-IR in all experimental groups compared to control. Total lipid content, triglyceride, and low-density lipoprotein (LDL)-cholesterol concentrations of the liver are also significantly lowered. The combination of GSF and LAB further significantly affects cecum propionate content, plasma aspartate aminotransferase (AST/GOT), and zonulin concentrations, which is significantly correlated with hepatic lipid content. Analysis of hepatic microarray data reveals that genes related to lipid synthesis, bile acid and cholesterol synthesis, antioxidant activities, oxidative stress, inflammation, and liver function are significantly modulated following the combination of GSF and LAB. These data suggest that amelioration of HF-induced hepatic steatosis after consumption of GSF and LAB is partially mediated via alteration of cecum propionate and intestinal permeability, which modulates hepatic gene expression.

FORMULASI TEPUNG KOMPOSIT UMBI JALAR DAN TALAS SEBAGAI SUBSTITUSI PARSIAL TERIGU PADA CAKE

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour. This research used a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.

Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM.

Extrusion cooking is a high temperature short time process where food materials are cooked in a barrel with a combination of pressure, moisture and temperature. In this study a finger millet based snack product fortified with banana powder is extruded with a combination of rice flour, corn flour and cheese and its properties are studied. In addition to that the parameter for extrusion cooking of the snack product is also optimized. Response surface methodology was used to optimize the process parameters like barrel temperature (118-122°C), extruder rpm (345-355) and banana powder concentration (1-4g) on physical and functional properties of extruded snack food based on finger millet. Central composite design with three levels, three factors is used for optimization. Analysis of variance was used to study the effects of process parameters. Regression analysis is also done for variability and it is fitted to a second order quadratic model with coded value for each response. Based on Analysis of Variance model confirmed the fitness for dependent variables.

Nutritional and anti nutritional analysis of iron rich flour develop by using of garden cress seeds

Garden cress ( Lepidium sativum Linn.) is an annual herb, belonging to Brassicaceae family. Today, garden cress seed used as a good source of iron to prevent anemia. The present study was conducted to develop iron rich flour incorporated with garden cress seeds and assess its nutritional and anti-nutritional composition. Two combination of iron rich flour were developed viz., 90:10 per cent in (Wheat flour + garden cress seed flour) and 60:15:15:10 per cent in (Wheat flour + pearl millet flour + rice flour + garden cress seed flour) flours, respectively to prepare 100 g of flour mix. Nutritional composition of flours revealed that control (wheat flour) contained 11.54 g/100g moisture, 12.03g/100g protein, 1.76 g/ 100g fat, 71.62 g/100g carbohydrate,1.83 g/100g crude fibre and 350.24 kcal per 100 g . WG flour contained 10.89 g/100g moisture, 13.30g/100g protein, 3.50 g/100g fat, 67.41 g/100g carbohydrate, 2.34 g/100g crude fibre and 354.33/100g kcal and nutritional composition revealed that WPRG flour contained 11.15 g/100g moisture, 13.30 g/100g protein, 3.36 g/100g fat, 67.88 g/100g carbohydrate, 2.8 g/100g crude fibre and 350.36 kcal/100g. Phytic acid contents of flours were found 1.35, 7.38 and 7.53 mg/100g. It can be inferred from the above results that the iron rich flour mix were nutritious, acceptable and safe for human consumption.

Effect of Edible Coating on Quality of Chips from Potato Variety Granola

In recent years, Indonesia requires a large quantity of potatoes to meet demands. The required tuber is processing potato for producing French fries and potato chips. In order to provide sufficient supply throughout the year, import is conducted. It occurs due to the widely variety cultivated in Indonesia is Granola that reach about 90% of total area. Due to its inherent characteristic, the tuber is appropriate for table potato and not for processing one. Therefore, an alternative treatment is required for using variety Granola for processing purpose. An alternative is processed Granola tuber into flour and used it as raw material for processed food. This research aims to evaluate the properties' of potato chips that resulted from various combinations of other flours and application of edible coating. Tuber variety Granola was obtained from the potato farmers in Dieng, one of a central potato producer in Indonesia. Tuber was powdered and used as raw material for chips combined with other flours include: wheat, rice and maize flour. In addition, edible coating was introduced before frying of potato slices. Starch based edible coating was applied in this research. Quality of potato chips observed were: content of moisture, ash and fat, and sensory properties including colour, crispiness, flavor and overall acceptance. The result shows that through mixing with other flour, potato flour from variety Granola can be utilized as raw material for potato chips. Application of edible coating significantly improves the quality of chips by minimizing oil absorption during frying. Chips produced in the present research are accepted by the panellist; nonetheless, any effort is still required in order chips' quality meets the criteria of Indonesian National Standard (SNI).

Human Bone Inspired Design of an Mg Alloy-Based Foam

As an initial step of this research, open cell magnesium foams were obtained by infiltration casting using a preform of salt particles with irregular morphology. Despite this metallic foam was a successful approach to bone replacement scaffold, the properties of a metal foam need to be improved to meet the requirements by accurately adjusting the porous geometry. The tissue scaffold structure should be submissive biologically as well as mechanically and should at best mimic the natural properties of bone to act as an accurate bone substitute. The architectural and mechanical bone scaffold parameters determine the biological outcome.This work aims to design and manufacture an ordered foam with mechanical and architectural properties similar to those of the bone using an Mg alloy as a base material. Accordingly, representative features were identified to generate computer-aided designed (CAD) unit cells. Then, a set of the selected cells was assembled to obtain a specified architecture for bone replacement. Finite element method analysis was applied to calculate the mechanical response. The architectural parameters were varied to match the elastic properties of human bone concerning suitable exposed area, volume, and pore size. The best architecture was determined by compression loading acting on the assembly. Finally, polymeric stamps with sets of truncated octahedrons will be printed from the CAD model and were replicated in a clay made with a combination of salt and flour. Infiltration casting will obtain last of all, open cell magnesium foams.

Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough

The objective of this study was to evaluate the effects of different colour-grained wheat flours on protein, TDF, fat, amino acid, microelement, physicochemical index, nutritional quality, farinograph properties and tensile test. The protein content of colour-grained wheat is higher than that of the common wheat, which is 11.74%–18.17 higher than the common wheat. The amount of essential amino acid content was 7.31%–18.13% higher than that of common wheat. By combination technology, No.6 (A2B3C1) showed the greatest tensile test. Changes in qualities resulted from the combination of different flour with granules and gluten. The results of the current study offer opportunities for the steamed bread and noodle industry to use colour-grained wheat flours as an ingredient for enhancing the nutrient value amount of dough.

Assessment of Functional Properties of Flour Mix

The present study was carried out to assess the functional properties of the flour mix, prepared from the combination of millet flours (ragi, bajra and jowar), pulses flour (green gram, whole bengal gram (black) and horse gram) and curry leaves flour subjected to processing methods like sprouting and roasting. The unprocessed samples were also included. The functional properties like swelling capacity, water absorption capacity, oil absorption capacity, water solubility index, moisture, true density, hydration capacity, hydration index and bulk density content of flours were evaluated. Roasted flour mix had the lowest moisture content while sprouted flour mix had highest the value of bulk density, hydration capacity, swelling capacity, water absorption capacity, oil absorption capacity, and hydration index compared to others. Sprouted millets, pulses and curry leaves flour mix showed good functional properties, which could also enhance the nutritional quality of the value added products formulated by incorporating them.

Mutu Kimia Dan Organoleptik Nugget Ikan Tuna Dengan Penambahan Berbagai Kombinasi Tepung Wortel

The purpose of this research is to know and study various combination of carrot flour to chemical quality and organoleptic quality of tuna nugget. This study used Completely Randomized Design (RAL) with 4 treatments, and 4 replications. The research that will be done is as follows: R0 = 15% tapioca starch + 5% cornstarch + 0% carrot flour; R1 = 10% tapioca starch + 5% maize starch + 5% carrot flour; R2 = 5% tapioca starch + 5% maize flour + 10% carrot flour and R3 = 5% tapioca starch + 15% carrot starch. Each treatment was repeated four times, so there were 16 experimental units. To know the effect of the experiment, then the diversity test is done and if the result of the diversity test show the real effect, then continued with the test of the Least Significant Difference (LSD). The results showed that the addition of various carrot starch combinations had significant effect on protein content, crude fiber and tuna nugget fat but no significant effect on water content, b-carotene and organoleptic qualities of tuna nugget. a 10% tapioca starch combination, 5% cornstarch and 5% carrot flour give the highest levels of protein, coarse fiber, tuna nugget fat. Combination of 5% tapioca starch and 15% carrot flour gave the organoleptic qualities of tuna nuggets tend to be favored by panelists.

Pegagan and cinnamon bark flours as a feed supplement for quail growth rate (Coturnix coturnix)

Quail (Coturnix coturnix) is one of the poultry that developed continuously to meet the needs of animal protein as well as to improve the quality of public health. Aside from meat, quail also produces egg productively. Meanwhile, excessive consumption of quail eggs is known to cause the health problem. Cinnamon (Cinnamomum sp) and (Centella asiatica) are believed to improve health quality but has not known their impact on quail especially on its growth rate. The objective of this research is to determine the effect of cinnamon bark flour and Pegagan leaf to the growth rate of Australia quail. This study used experimental design consisted of 8 treatments with 4 replications, i.e., controls, feeds supplemented with cinnamon bark flour 5%, 10%, pegagan 5%, 10%, cinnamon bark flour: pegagan leaf powder, among others 5 %: 5%, 5%: 10%, and 10%: 5%. The results showed that the combination of cinnamon bark flour: pegagan flour: 5%: 10% produced the highest growth rate of quail. To conclude, the combination of cinnamon bark flour: pegagan with concentration 5%: 10% could increase the growth rate of quail.

PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuit and meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starch and catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtained was analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. The result showed the different combination of sago starch and catfish flour gave significant effect on the moisture content, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptive test. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment of this research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ash content 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973- 1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted of catfish.

ORGANIC PEA SPROUT IN DOOR TO IMPROVE PIE QUALITY

nsidered to be more health- beneficial and nutritive. The effect of sprouting pea seeds at open field and laboratory on the green sprouts yield characters and their nutritional values were studied. Result revealed that number of shoots, fresh and dry yield of pea sprout per square meter was increased significantly under laboratory condition over open filed. Protein content was found to increase in green pea sprout at laboratory as compared with open field. Conversely trend was occurred for carbohydrate and lipids. Sprout grown under open filed had the highest content of P, K, Ca, Mg and Fe compared with laboratory ones. On the other hand, higher vitamin E and C (853.6 and 51.1 mg/100g, respectively) was observed as grown under open filed than laboratory (189.1 and 48.6 mg/100g, respectively). The effect of partial replacement of wheat flour with 12.5% and 25% of green and etiolated pea sprout flour on the sensory evaluation and amino acids profile of pea pie were also studied. Supplemented pie with etiolated pea sprout with 12.5% or 25% was more preferable by panelists than green sprout flour and nearly to control. The present work confirmed that the recommended supplementation of refined wheat flour should be up to 12.5% of pea sprout flour. Values of protein efficiency ratio (PER) of pea sprout pies were ranged from 1.06 to 1.69 which higher than control (0.76). The essential amino acid index (EAAI) of pea pie supplemented with 25% green pea sprouts was useful for food since the value is above 80%. Also, the biological value exhibited the highest value in the same pie. However, highest nutritional index (NI) was obtained from pie supplemented with 25% green pea sprouts (23.46%) over other treatments. Therefore, combination of wheat flour with pea sprout flour can be recommended for high nutritional quality for human, Since it have good protein quality because the amino acid compositions of wheat and peas complement each other, producing a balanced mixture of amino acids.

Locally produced lactic acid bacteria for pathogen inactivation and odor control in fecal sludge.

Providing safe fecal sludge (FS) sanitation has remained an important goal of global communities because of the high risks imposed on human health of the exposure to un-sanitized FS. This study used lactic acid fermentation as a pre-treatment technology to evaluate the sanitization effect of lactic acid bacteria (LAB) on FS. A combination of fermented rice flour and brown sugar was used as the medium to prepare LAB, and fecal coliforms were used as the indicator organisms. The addition of a LAB suspension grown in fermented rice flour and brown sugar to FS was studied to evaluate the survival of fecal coliforms. The pH decreased during ongoing lactic acid fermentation after the addition of the LAB suspension. The results revealed that fecal coliforms in reactors containing 1:1 and 2:1 w/w of FS and LAB suspension decreased to half of the initial concentration within seven days of the treatment process in comparison with that of the control reactor. Viable plate counts of 0.6 × 108, 0.9 × 108, and 2.4 × 108 CFU/100 mL were recorded from reactors 1:1, 2:1, and the control, respectively. The total elimination of the fecal coliforms below the detection limit (<3 log 10 CFU/100 mL) was observed in both reactors after 15–17 days, whereas the number of fecal coliforms remained at 2.3 × 108 CFU/100 mL in the control reactor. The fecal coliforms were eliminated because of the acidification caused by the LAB during the incubation time. The final pH in the treatment reactors 1:1 and 2:1 was 3.7 and 3.9. While the final pH in the control reactor was 7.91. The results revealed that the bacterial pathogens in FS can be completely eliminated through a low-cost technique and a simple lactic acid fermentation process.

Effect of raw material composition of wood plastic composites on surface roughness parameters evaluated with a robust filtering method

This study extensively investigated the surface roughness of injection molded wood plastic composites (WPCs) produced from different amounts of wood flour, polymer matrix, mineral filler, and other additives. A larger range of roughness parameters that used in the previous literature were obtained from nine different WPC compositions by using a robust filtering method (robust Gaussian regression filter) to have a better understanding of the overlaying quality of the WPC samples. Three melt flow index (MFI) of the polymer were tested (MFI 3.6, 12, and 25). It was found that WPCs produced with the polypropylene having a MFI value of 25 were the smoothest. It was noticed that not only the wood flour percentage matters but the combination of wood flour–mineral filler was also important. The WPC compositions with lower polymer amount in favor of more wood flour and mineral filler led to rougher surfaces. A decrease of wood flour in favor of increasing the mineral filler participation percentage had a surface smoothing effect. At the same wood flour content, a decrease in polymer combined with an increase in mineral filler led to rougher WPC surface. Among the tested WPC compositions, the smoothest surface was obtained in the specimens produced from 50% wood flour, 0% mineral filler, and around 40% polymer by weight. The results should be helpful to anticipate the effect on surface roughness of the percentage participation for each amount of the wood or mineral filler, polymer matrix, and additives in further development of WPC combinations.

Quality evaluation of probiotic capsule prepared from alginate, carrageenan and tofu waste flour based on bacterial activity and organoleptic test

Probiotic capsule is an innovation in functional food sector. It is used to preserve the living cells of probiotic bacteria during processing and storage. In this research, the improvement of probiotic viability is studied by using two kinds of encapsulating biomaterials and different concentration of tofu waste flour. Extrusion is selected method for encapsulation process. The purpose of this study is to examine the quality of probiotic capsule by evaluating the lactic acid bacteria performance and its physical characteristic. The article provides the data of probiotic bacteria activity related to their living cells present in capsule, activity in fermentation media compare to uncapsulated bacteria, and panelists’ preferences of capsule’s physical properties. The data is analyzed statistically by using ANOVA. The result shows that variables in this study affect the number of bacteria, their metabolic activity in producing acid during fermentation, and physical appearance of the capsule. Combination of alginate and tofu waste flour allows the multiplication of bacteria to a high number, and forms elastic, yellow and cloudy capsule, while with carrageenan, it causes the growth of a few numbers of bacteria which affects to a moderate pH and produces elastic, creamy and transparent capsule.

Analisis Zat Gizi Makro Dari Tepung Kombinasi Kakao (Theobroma Cacao L) dan Ubi Kayu (Manihot Utilissima) Sebagai Bahan Dasar Biskuit

This study aims to determine the moisture content, ash, carbohydrate, protein and fat from a combination of flour cocoa and cassava as a raw material manufacture of biscuits, as well as knowing the favorite test (favorite level) of the biscuits that have been made with several variations of flour cocoa and cassava. The method used is the gravimetric method, combustion method, phenol method, Kjeldahl method, and soxhlet method.The results showed that the combination of cocoa powder and cassava with some variation of that, variation A (25%:75%) had a moisture level of 18.0%, 2.2% ash, 2.7 mg/100gcarbohydrates, 1.7% protein, and 7.2% fat. Variation B (50%: 50%) had a moisture level of 4.0%, 3.4% ash, 63.9 mg/100 g carbohydrates, 4.8% protein, and 19.2% fat. Variation C (75%:25%) had a moisture level of 2.0%, 9.4% ash, 127.9 mg/100gcarbohydrates, 6.7% protein, and 27.4% fat. These results indicated that the levels of nutrients in the combination of cocoa and cassava flour increased with increasing variations, especially for ash, carbohydrates, protein, and fat levels with the addition of cocoa flour by 75% but the moisture level decreased, and the biscuit trials have shown that the best treatment was the Variation B (50%: 50%).

Formulation of a Complementary Flour with High Nutrient Density and Micronutrient Content

Child malnutrition is one of the biggest problems affecting about 195 million under five children in low income countries, such as Malawi. The most common forms of malnutrition are protein-energy malnutrition, vitamin A deficiency, zinc deficiency and Iron deficiency anemia. Complementary foods are generally cereal based and do not meet the nutrient requirement as recommended by the World Health Organization. The aim of this study was to improve iron and zinc contents of the usual traditional maize-based complementary porridge by blending it with high energy and micronutrient rich locally available foods. . Raw materials used in the formulation of the complementary flour underwent simple household level food processing technologies such soaking, roasting and germination. The control complementary flour was prepared from 100% raw maize flour. Individual complementary flours were analyzed for proximate composition using standard methods while iron and zinc were determined using atomic absorption spectrophotometer. Pumpkins had significantly high amount of iron (68 mg/100g) and energy (460.03 Kcal) compared to all the ingredients. Zinc was significantly high in pigeon peas roasted at 160 0 C for 40 minutes. The protein content in pigeon peas fluctuated with raw pigeon peas having 14.69 g/100g which was significantly (P=0.05) lower than the protein content of pigeon peas roasted at 40 and 15 minutes (21.25 g and 20.2 g/100g respectively). Significant (P=0.05) increase in the mean iron and zinc contents of germinated finger millet from 11.57 to 13.57 mg/100g were observed at the 48 and 72-hour germination time respectively as compared to 7.6 mg/100g observed in raw finger millet. After proximate composition four complementary porridge flours were developed by blending each of the analyzed flour in varied proportions. Linear programming was used to optimize nutrients of the formulated products to meet micronutrient and macronutrients requirements of the target group. The formulated flour combinations and the control were evaluated based on the macronutrient and micronutrients targets for a recommended nutrient intake daily ration of complementary food for the age group 6 to 24 months old children. The complementary flours in which millet, pumpkins and pigeon peas were incorporated provided significantly (p<0.05) higher amounts of iron, zinc, energy, protein than the control. All four formulations were able to meet iron, zinc, protein, carbohydrate and energy recommended nutrient requirements for infants. However formulation CPV1 and CPV2 had higher nutritional value and nutrition density than the rest of the formulations. Therefore based on these results it can be concluded that complementary flour made from maize alone can be improved by incorporating millet, pigeon peas and pumpkins since they have shown to improve the amount of zinc, iron and protein which may in turn help reduce protein energy malnutrition and iron and zinc deficiencies.

Formula Kahiguru High Protein for Making of Food Supplement as Elimination Stunting

In general, the objective of the study was to create a high protein formula consisting of a mixture of green beans (Vigna radiata) flour, gude nuts (Cajanus cajan) flour and lemuru fish (Sardinella L.) flour. The preparation of kahiguru formula and supplementary feeding products (PMT) was made using a randomized block design. The nutrient content of kahiguru formula is the lowest protein content in formula A (25,2054%) and highest formula (52,3365%); the lowest fat content in Formula A (3.6901%) and highest formula (6.8923%). The highest amino acid arginine content in the formula (3.033%), histidine in the formula D (4.744%), Isoleucine in the formula E (2.606%), Leucine in the formula (2.920%), lysine in the formula B (12.765%), methionine in the formula D (3.828%), phenylalanine in the formula (1.822%), threonine in the formula (3.526%) and valine in the formula (1.909%). Based on the amino acid content kahiguru formula can be made variations of PMT are preferred child under five years, such as cake, cookies, or brownies. The conclusion is 1) formula containing high protein as the base material of PMT is a combination of green bean flour, gude bean flour and lemuru fish flour, 2) nutrient content of best kahiguru formula is formula F (20-20 -60) containing 52.3 grams of protein and 6.9 grams of fat, 3) high kahiguru formula containing amino acid hystidine (4.74%) is the formula D; methionine (3.82%) and isoleucine (2.60%) is the formula E; threonine (3.52%), arginine (3.03%), valine (1.90%), phenylalanine (1.82%), and leucine (2.92%) were the formula F.