文章基本信息

标题：Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour–Based Breakfast Cereal
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作者：Novian Wely Asmoro ; Agustina Intan Niken Tari ; Retno Widyastuti 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2021
卷号：226
页码：33
DOI：10.1051/e3sconf/202122600033
出版社：EDP Sciences
摘要：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 %.
其他摘要：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 %.
其他关键词：Cassia fistula ; drumstick tree ; fungsional food ; increase nutrition ; kelor