Flour Formulations Research Articles

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

IntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho: There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha: There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05.MethodsOFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment.ResultsThe study’s findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p < 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed.DiscussionThe OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits.

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Running Title: Gluten-Free Biscuit for Autism Children Gluten-Free Biscuit for Children with Autism Spectrum Disorder Made from Modified Taro Flour and Coconut Pulp Flour

Autism spectrum disorder (ASD) is common in children, many of whom require a gluten-free diet. This study explored gluten-free biscuits made with modified taro flour and coconut pulp flour, which are rich in carbohydrates, fats, fiber, and protein. The goal was to assess the physical, sensory, and chemical properties of biscuits made with different ratios of these flours. The research used four formulations of taro flour to coconut pulp flour: P0 (100:0), P1 (70:30), P2 (50:50), and P3 (30:70), with five replications. Data were analyzed using ANOVA and the Duncan Multiple Range Test (DMRT) at a 5% significance level. Results showed that the P2 (50:50) formulation produced the heaviest biscuits (5.32g) and scored highest in color (3.82) and taste (3.78) in sensory tests. The P3 (30:70) formulation was rated best for aroma (3.56) and texture (3.82). Chemical analysis revealed that P0 (100:0) had the highest water (1.85%), ash (2.22%), and carbohydrate content (61.32%). The P2 (50:50) formulation had the highest protein content (4.42%), while P3 (30:70) had the most fat (49.03%) and fiber (7.96%). This study concluded that modified taro flour and coconut pulp flour are effective in creating nutritious, gluten-free biscuits, offering a suitable alternative for children with ASD.

The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of tapioca flour and Bogor taro flour formulation with 6 treatments P1 (100%:0%), P2 (80%:20%), P3 (60%:40%), P4 (40%:60%), P5 (20%:80%), and P6 (0%:100%) with 4 replications. Data were tested for equality of variance with Barlett's test and data saturation with Tuckey's test. The data were analyzed for variance to determine the effect between treatments, then further analyzed using the HSD test at the 5% level. The results showed that the formulation of tapioca flour and Bogor taro flour had a very significant on water content, ash content, hardness, springiness, cohesiveness, appearance, and overall acceptance but no effect on the taste and aroma of catfish sausage. P5 was the best treatment with a water content of 52.08%, ash content of 1.55%, hardness of 270.75 gf, springiness of 10.03 mm, cohesiveness of 0.83, appearance of 2.93 (slightly dull), taste of 3.87 (typical of fish), aroma of 3.87 (typical of fish), overall acceptance of 3.88 (like), protein content of 15.61%, and fat content of 4.29%.

Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour

Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour

Characteristics of Instant Baby Porridge With a Pre-Cooked Flour Formulation (White Rice, Yellow Corn, Red Beans and Snakehead Fish)

Characteristics of Instant Baby Porridge With a Pre-Cooked Flour Formulation (White Rice, Yellow Corn, Red Beans and Snakehead Fish)

Pengaruh Penambahan Puree Labu Kuning terhadap Kadar Proksimat, Beta Karoten, dan Sifat Organoleptik Cookies Umbi Garut Bebas Gluten

Background: Arrowroot flour is one of the food ingredients that can be used to replace the use of wheat flour and is a gluten-free flour. Objective: The purpose of this study was to utilize arrowroot flour and pumpkin puree in the manufacture of gluten-free cookies that are organoleptically acceptable and have good nutritional content. Method: The experimental design used was a one-factor completely randomized design (CRD) with two replications. The factor in this study was the formulation of arrowroot flour and pumpkin puree which consisted of 3 levels and 1 control, namely F1 (53% : 47%), F2 (50% : 50%), F3 (47% : 53%)), and control F0 (0% : 0%). Results: the use of arrowroot flour and pumpkin puree had a significant effect on the moisture content, ash, protein, and beta carotene of cookies (p<0.05). The results of the hedonic test analysis and the hedonic quality of cookies significantly affected the color quality, taste quality of arrowroot, and texture quality (p<0.05). Conclusion: The selected cookie formulation is F1 with a nutritional content of 100 g, which is 527 kcal of energy; 5.78 g protein; fat 33.93 g; carbohydrates 49.61 g; and beta carotene 1204.5 mcg.Keywords: Arrowroot_flour, Beta_carotene, Cookies, Gluten, Yellow_pumpkin_puree.

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Yellow maize (YM) formulations fortified with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours for ogi production, namely, YAO1 (100 %YM); YAO2 (70YM:10AYB:20OFSP); YAO3 (70YM:15AYB:15OFSP); and YAO4 (70YM:20AYB:10OFSP), respectively were made in order to determine their bioactive constituents, colour and pasting properties. From the results, YAO2 flour was significantly higher (p < 0.05) in 13-cis-βC (5.7 µg/100 g), 9-cis-βC (0.50 µg/100 g), trans-βC (24.17 µg/100 g), total βC (30.36 µg/100 g), α-carotene (1.54 µg/100 g), total carotenoids (44.34 µg/100 g), total polyphenols (9.45 mg GAE/g), total flavonoids (172.12 mg QCE/g), and ABTS (µmol TE/100 g) than other formulations. On the other hand, YAO4 flour had significantly (p < 0.05) higher FRAP value. With the exception of YM L* (lightness) (92.57), colour parameters a* (redness) (2.36), b* (yellowness) (34.72) and ∆E (colour differences) (31.98) were significantly (p < 0.05) higher in YAO2 flour than other formulations. The pasting viscosities of YM exhibited significantly (p < 0.05) higher values for peak (288.62 RVU), Trough (168.38 RVU), Breakdown (120.25 RVU), Final (293.04 RVU), Setback (124.67 RVU), and pasting time (4.77 min) than other formulations. This study revealed that YAO2 and YAO3 flours provided the richest sources of bioactive constituents, lowest pasting properties and acceptable flours which will endear them to good quality ogi production and enhanced biological benefits to consumers.

Chemical composition and rheological properties of some gluten-free flour formulations

Chemical composition and rheological properties of some gluten-free flour formulations

Biofortified biscuits with indigenous plants: An innovative approach to prevent stunting in early childhood

Background: Increasing human living standards is directly proportional to demands for the quality of public health. Prevalence of stunting in Indonesia is ranked fifth in the world with a figure reaching 37.2%. Therefore, stunting is 1 of 5 health problems that the government is focusing on solving. This growth and development disorder is characterized by the body size of the baby/toddler below standard as well as delays in cognitive and psychomotor abilities. Stunting in children is the impact of nutritional deficiencies during pregnancy and the first 1000 days of life. Important micronutrients that have the potential to reduce the risk of stunting are iron and folic acid. The majority of pregnant and breastfeeding mothers with high school education or below tend not to pay attention to their intake of these 2 micronutrients, so deficiencies often occur. Pregnancy/breastfeeding supplements on the market are also expensive. Facts show that cassava leaves (Manihot esculenta) and winged bean seeds (Psophocarpus tetragonolobus) are local agricultural resources that are rich in iron and folic acid. The production of biscuits to prevent stunting from these 2 vegetable sources is certainly very promising and worth developing. The aim of writing this scientific work is to determine the right biscuit formulation so that it is suitable to be used as a biscuit to prevent stunting for the wider community. Methods: Making biscuits needs to be preceded by making cassava leaf paste and winged bean seed flour and then determining various formulations. Variations in winged bean seed flour formulation: cassava leaf paste, namely F1 (20:10), F2 (25:15), F3 (30:10). Biscuits are made using the cream method, namely mixing sugar, skim milk, margarine and egg yolks until homogeneous then adding wheat flour, winged bean seed flour, cassava leaf paste, water and leavening agent. The dough is rolled, molded and baked at 170oC for 30 minutes. Finding: after carrying out organoleptic tests to measure product quality and determine the best formulation, it turned out that F2 was the biscuit formulation that the panelists liked most. Conclusion : The development of stunting prevention biscuits from cassava leaves and winged bean seeds is a potential solution. The next step is to disseminate this product as part of a stunting prevention strategy in the community. Novelty/Originality of this Study: The use of local agricultural resources, specifically winged bean seeds and cassava leaves, to develop a nutritious and affordable biscuit aimed at preventing stunting is an innovative approach that not only addresses the chronic malnutrition problem but also supports local economies by utilizing underutilized crops.

Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43±0.36N), adhesiveness (-0.38±0.00gs) and gumminess (2.12±0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%-43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36g/100g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.

Utilization of Durian Seed Flour (Durio Zibethinus Murr) in the Manufacture of Cookies

The aim of the study was to determine the characteristics of cookies which is produced by adding durian seed flour and determining the best formulation of wheat flour and durian seed flour in process of making cookies. A completely randomized design (CRD) one factorial with five leves of ratio of wheat flour(TT) and durian seed flour (TBD) that is = 100 % TT and 0 % TBD; F2 = 75 % TT and 25 % TBD; F3 = 50 % TT and 50 % TBD; F4 = 25 % TT and 75 % TBD; F5 = 0 % TT and 100 % TBD. The results showed that substitution of derian seed flour in the manufacture of cookies will increase the protein content and ash content of cookies, but reduce the water content. The greater proportion of durian seed flour used, refers to the lower panelists preference for color, texture, aroma, taste and overall cookies. The best treatment was substitution of 50%durian seed flour with moisture content of cookies 2.95%, 1.99% ash content, 6.83% protein content with hedonic characteristics showed that the cookies was preffered by panellists on its color (3.07), texture (3.08), aroma (2.25), taste (2.98) and overall (2.95).

Ultrasonic treatment assisted extraction of sunflower protein

Sunflower meal is a promising source of protein, which can be used as a food ingredient in the formulations of meat, flour and confectionery products. Alkaline extraction technology is traditionally used to obtain sunflower protein, but its efficiency can be increased using physical methods: ultrasound, microwave radiation, extraction at high pressure and others. Thу article deals with an application of the ultrasonic treatment for increase of the efficiency of protein extraction from defatted plant material: from the protein fraction of sunflower meal and from sunflower meal. The trial samples for protein extraction were prepared by the preliminary treatment of the samples in the ultrasonic bath for 15 minutes at a frequency of 40 hertz at temperature 24-28° C. The control sample was not subjected to such pretreatment. Then protein was isolated from the raw material by alkaline extraction followed by isoelectric precipitation. The possibility of the protein preparation isolation with a higher crude protein content (93,66% m.f.b) compared to the control sample has been shown. The mass yield of protein was 64% of its content in the raw material. The influence of ultrasonic treatment on the efficiency of protein extraction from raw material with different crude protein content is demonstrated. The results of the study show the feasibility of usage of ultrasound treatment in isolation of sunflower protein. In particular, the crude protein content in the trial protein sample after ultrasonic treatment was increased by 8,23% compared to the control sample. The obtained results demonstrated their consistency when compared to the results of other studies. However, there are only a limited number of studies on the use of ultrasound in the extraction of sunflower derived products.A comparison of the results obtained showed their consistency with the results of other studies. However, there are only a small number of studies on the use of ultrasound in the extraction of sunflower processing products.

Analisis Kandungan Zat Besi pada Roti Tawar Subtitusi Tepung Sorgum

Iron deficiency anemia is a hematological disease that is often found in pregnant women. This situation can certainly hinder the growth and development of the fetus in pregnant women. It can be said to be anemia if the number of red blood cells or hemoglobin is below the normal limit if the hemoglobin level is &lt;14 g/dL in men and &lt;12g/dL in women. The aim of this research is to determine the effect of sorghum flour substitution on the iron content of white bread. This research used a True Experimental with Completely Randomized Design (CRD), 4 treatment levels and 6 replications. The treatment applied was the ratio of wheat flour: sorghum flour at P0 (100:0), P1 (30:70), P2 (20:80), P3 (10:90), respectively. The results showed an increase in iron levels in white bread substituted for sorghum flour. The higher the sorghum flour formulation added to white bread, the higher the iron content in the white bread.

Rhizophora-based particleboard bonded with soy flour and lignin as potential phantom

Rhizophora-based particleboard was evaluated for its suitability as phantom material, especially in medical physics applications. The elemental composition, effective atomic number, micrographic structures, computed tomography (CT), and attenuation properties of Rhizophora-based particleboards were examined. These investigations considered three different particle sizes and three distinct adhesive mixtures. Rhizophora sample at particle sizes of 0 to 103 µm, with 4.5% soy flour and 1.5% lignin (C6) presented with a homogenous compound with better uniformity compared with other samples, and Rhizophora sample at particle sizes of 104 to 210 µm, with 9% soy flour and 3% lignin (B12) demonstrated an effective atomic number of 8.15, which is similar to water. C6 also presented with a density distribution profile with close proximity to water. The measured attenuation coefficients of samples were aligned closely with those of water, as determined by XCOM. The results suggest that the formulation of soy flour and lignin as adhesives for Rhizophora-based particleboard is suitable for the fabricating of phantom material for medical physics applications, especially mainly due to its natural origin.

Sensory and Chemical Characteristics of Seasoning Made from Tempe Gembus Flour with Sugar and Salt Added

Gembus tempeh flour contains high levels of glutamate which can be used as a flavoring. The aim of this research is to determine the sensory and chemical characteristics of the flavoring ingredients of tempe gembus flour. The formulation ingredient for this research product is tempeh gembus from tofu dregs from the Cibuntu tofu making industry. Flour is made by curing tempeh for 3 days at 35°C, then slicing and drying at 70°C for 2 hours, then grinding and sifting using 80 mesh. The formulation was determined through two stages of sensory testing. Phase I sensory testing included the Duo-Trio differentiation test and hedonic test, using two samples of tempeh gembus flour formulation and a commercial MSG product as a control. Preferences are assessed using the parameters of color, aroma, taste and overall rating. Analysis of data from the differentiation test results uses the Chi-square test, while analysis of hedonic test data uses the Mann-Whitney test. The results of the phase I sensory test were used as a control in the phase II sensory test and compared with the sugar-salt addition formulation with a ratio of tempe gembus flour, salt and sugar of 5:3:2. Chemical testing was carried out which included testing water content, salt content and protein content. The test results showed that the sample with added sugar and salt had a water content of 4.6%, a salt content of 22.56%, a protein content of 7.74%, and panelists preferred sensory properties compared to the control.

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

KARAKTERISTIK NUGET IKAN KEMBUNG (Rastrelliger kanagurta L) BEBAS GLUTEN DENGAN PENAMBAHAN TEPUNG PATI UMBI GANYONG (Canna edulis Kerr.)

Children with autism spectrum disorder (ASD) are allergic to gluten products. Fish nuggets generally should not be consumed by children with autism because due to gluten (wheat flour) ingredients. This research developed gluten-free mackerel nuggets using ganyong flour as a filler. The study was to determine the effect of using ganyong flour on protein content, levels of omega-3 fatty acids, cooking loss, water holding capacity, sensory characteristics, and preference level for gluten-free mackerel fish nuggets. An experimental study with a completely randomized design (CRD) with three replications and four treatments. The addition of ganyong flour in mackerel nuggets was 0% (G0); 5% (G1); 10% (G2); 15% (G3); and 20%(G4). The best treatment was determined based on the result of the highest level of sensory preference. Mackerel nuggets with the addition of 10% canna flour as the best result, with characteristics are cooking loss (12%), water holding capacity (64.92%), protein content (14.05%), and omega-3 content (0.54%). The increase of ganyong flour (Canna edulis Kerr) affected the cooking loss, and sensory characteristics (p value &lt;0,05). Mackerel fish nuggets and ganyong flour formulations can be categorized as gluten-free nuggets that can be consumed by children with ASD.

Test of Acceptance and Protein Levels in Soybean Flour Formulation Muffins as Snacks for Young Women with Chronic Energy Deficiency

Chronic energy deficiency in young people is caused by a lack of nutritional intake, such as energy and protein. Consequently, the nutrients required for daily needs are insufficient. This study aims to determine the acceptability test results and protein content in soy flour muffins as a snack for young women with chronic energy deficiency. An experimental study was conducted with 25 participants to assess the acceptability of three muffin formulas, varying in wheat flour to soy flour ratios: 150:0, 90:60, and 80:70. Following processing and acceptability testing, the control and preferred formula were analyzed for protein content in soy flour muffins. The results indicate that the preferred formula among the panelists (DP18) was formula 3, with a wheat flour to soy flour ratio of 80:70, containing a protein content of 10.70%. This formula exhibited an energy density of 4.23 kcal/g and a Protein Energy ratio of 12.31%. Muffins supplemented with 60 g/serving of soy bean can fulfill 10% of daily calorie and protein requirements. Future researchers are encouraged to conduct community-based projects to assess the utility of these muffins in increasing body weight and average arm circumference.

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Meses is a chocolate granule that is widely used as a garnish in cake, ice cream, and bread. Meses have many colors. The aim of this study was to determine the effect of Moringa leaves flour, yellow pumpkin flour, carrot flour, and mocaf flour formulation with the 20%: 80%,30%:70%,40:60%,50%:50%,60%: 40%, and 80%: 20% ratio on the antioxidant activity and dietary fiber of the colorful meses. Based on the data analysis conducted, it was found that the concentration of Moringa leaves flour, yellow pumpkin flour, and carrot flour of Mocaf had a significantly different effect (p<0,05) on the antioxidant activity and dietary fiber of colorful meses. The lower concentration of mocaf flour, the antioxidant activity of the meses increased. In addition, the lower the concentration of mocaf flour, the dietary fiber from colorful meses is also getting higher. The greatest antioxidant activity and dietary fiber were 80% (Moringa leaves flour, yellow pumpkin flour, and carrot flour) and 20% mocaf flour with 59,30 % antioxidant activity and 3,06 % dietary fiber.