Study of Making Steamed Brownies Premix Flour Made From Mung Beans Flour (Vigna radiata) and Pumpkin Flour (Cucurbita moschata)

¹ Master Program of Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University.
² Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245 Makassar, Indonesia

^* Corresponding author: evirosfitasari@gmail.com

Abstract

Brownies are food products that have a distinctive sweet chocolate taste with a soft texture. Brownies are generally loved by people from all walks of life, from children to adults, so they can be developed into highly nutritious products. By adding local vegetables such as mung beans and pumpkin, the aim was to use raw materials to diversify products and improve the nutritional value of products. This study aimed to determine the best formulation and nutritional profile of steamed brownie premix flour that uses mung bean flour and pumpkin flour. The research method employed five treatments followed by tests, known as sensory tests, including color, aroma, taste, and texture. The best treatments obtained will be tested for ash, water, protein fat fiber, and carbohydrate content. The nutritional content of formulated brownies flour were A0 treatment (Protein 14.49%, Fat 18.94%, Carbohydrates 41.16%, Fiber 24.86%), A2 (Protein 15.54%, Fat 22.50%, Carbohydrates 33.11%, Fiber 28.87%), and A3 (Protein 17.99%, Fat 24.59, Carbohydrates 28.55%, Fiber 30.88%). The best formulation for a steamed brownie premix using mung bean flour and pumpkin flour, namely, A2 treatment (40% wheat flour: 30% mung bean flour: 30% pumpkin flour).