Issue |
E3S Web Conf.
Volume 226, 2021
The 1st International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2019)
|
|
---|---|---|
Article Number | 00033 | |
Number of page(s) | 5 | |
DOI | https://doi.org/10.1051/e3sconf/202122600033 | |
Published online | 05 January 2021 |
Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour–Based Breakfast Cereal
1 Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Bangun Nusantara, Sukoharjo, Jl. Letjend Sujono Humardani No.1, Bendosari, Kabupaten Sukoharjo 57521, Central Java, Indonesia
2 Department of Agrotechnology, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta, Jl. Brawijaya, Kasihan, Bantul 55183, Special Region of Yogyakarta, Indonesia
3 Department of Horticulture, Faculty of Agriculture, Kasetsart University at Kamphaeng Saen Campus, 1 M.6 Kamphaeng Saen District, Nakhon Pathom 73140, Thailand
* Corresponding author: novianwelyasmoro@gmail.com
Many Indonesian children have a habit of not eating breakfast according to balanced nutritional needs. Breakfast provides a third of daily nutritional needs. This study aims to evaluate the potential and determine the formulation of breakfast cereals using Mocaf Cassava Flour (MOCAF) enriched with Moringa Leaves Flour (MLF) to add nutritional value to the product. The experimental design was Completely Randomized Design (CRD) with one treatment, addition of dry Moringa leaf flour as much as 0 % as a control, and 5 % w w–1, 10 % w w–1, and 15 % w w–1 as the treatment. The results showed that the addition of MLF in MOCAF flour had the potential to increase the nutritional value of breakfast cereal products. The addition of MLF with a percentage of 5 %, 10 %, and 15 % had a significant effect (p < 0.05) on water content, ash content, and fat content. The addition of MLF up to 15 % increases ash content by 2.79 % and fat content by 8.2 %.
Key words: Cassia fistula / drumstick tree / fungsional food / increase nutrition / kelor
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.