Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

¹ Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, West Java, Indonesia, 41213
² Research Center for Applied Microbiology, National Research and Innovation Agency, Bogor, West Java, Indonesia

^1* Corresponding author: lia.romeo@gmail.com

Abstract

Mocaf (modified cassava flour) is a locally sourced ingredient that can be an alternative in making complementary biscuits. However, the low protein content in mocaf, it is necessary to add ingredients that contain high protein, one of which is beans. The addition of banana puree also intended to increase its nutritional content of biscuit because bananas contain inulin. The aims of this research were to investigated the influence of combination of bean flour and banana puree types to the chemical characteristics of mocaf biscuit. This study employed a Completely Randomized Design with two factors : bean flour types (soybean, mung bean, and red bean flour) and banana puree types (Raja, Ambon, and Nangka). It was observed that the proximate, calorie, total sugar, total dietary fiber (TDF) and inulin content of mocaf biscuit. The results showed that the bean flour and banana puree types had a significantly affected on the TDF and inulin content of mocaf biscuit. Mocaf biscuit which fullfilled SNI 01-7111.2-2005 for complementary biscuits was sample A2B3 (mung bean flour and Nangka banana puree) with 4.90% moisture content, 1.82% ash, 10.50% protein, 16.30% fat, 71.38% carbohydrate, 474.21 kcal/100g, 21.50% total sugar, 4.85% TDF and 1.77% inulin.