Sumali M Atmojo
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nfluence of Red-Bean (Phaseolus vulgaris L)flour Substitution on Phisical, Chemical, and Organoleftic Characteristics of Cookies for Weaning Food

Media Gizi dan Keluarga Vol 24, No 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

To minimize the effects of antinutrient contents in red bean (Phaseolus vulgaris L) two methods of drying were tested, i.e. oven and drum drier, to produce bean flour. The flour produced then was used as substitute ingredient to make cookies for baby food. The results of this study showed that drum drier are more effective than oven drier as indicated by chemicals and financial analyses. The 50% substitute of bean flour into cookies is preferred by panelists compared to 0% to 40%. This level of substitution has also the cheapest price in production cost. It is recommended that babies should eat 3-4 cookies per day to fulfill the nutrient requirement.

Substitution of Red Bean Flour (Phaseolus vulgaris L) in Producing Porridge for the Baby Foods

Media Gizi dan Keluarga Vol 24, No 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to analyze and to compare the level substitute of red bean flour (Phaseolus vulgaris L) in producing porriddge for the baby foods. The level substitutes of flour are from 0%, 10%, 20%, 30% and 40%. The study showed that the 30% substitute has the highest contents in protein (16,37%) and energy (103,4 cal). It is recommended that the baby should eat 165-gram porridge per day to fulfill the nutrient requirement.