scholarly journals EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

2021 ◽  
Vol 32 (1) ◽  
pp. 1-8
Author(s):  
Lia Ratnawati ◽  
◽  
Dewi Desnilasari ◽  
Novita Indrianti ◽  
Enny Sholichah ◽  
...  
Keyword(s):  
Mung Bean ◽  
Iron Absorption ◽  
Kidney Bean ◽  
Food Protein ◽  
Sprague Dawley ◽  
Weaning Food ◽  
Protein Absorption ◽  
Bean Flour ◽  
Sprague Dawley Rats ◽  
Red Kidney Bean

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

scholarly journals The effect of fish protein hydrolysate (FPH) substitution complementary feeding formula on the albumin levels of Sprague Dawley rat

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 18-23
Author(s):  
N. Asmak ◽  
D.K. Kusmiyati-Tjahjono ◽  
E. Chasanah ◽  
Y.N. Fawzya ◽  
P. Martosuyono ◽  
...  
Keyword(s):  
Mung Bean ◽  
Complementary Feeding ◽  
Skim Milk ◽  
Male Rats ◽  
Fish Protein ◽  
Sprague Dawley ◽  
Protein Hydrolyzate ◽  
Sprague Dawley Rat ◽  
Bean Flour ◽  
Treatment Research

Complementary feeding is given from the age of six months to meet nutritional needs. Complementary feeding with the composition of skim milk and green bean flour enriched with fish protein hydrolyzate (FPH) from kuniran fish (Upeneus moluccensis) was chosen as a source of protein to increase the nutritional intake of complementary feeding. The purpose of this study was to study the effect on Sprague Dawley rat albumin levels after the administration of complementary feeding formula with fish protein hydrolyzate substitution (FPH). This research was a True Experimental Design research with completely randomized design (CRD). A total of twenty-five Sprague Dawley male rats were acclimatized for 4 days, then divided into five regulatory groups. The control group was given standard feeding, T1 group was given F1 treatment (18% skim milk, 7.6% FPH flour, and 37.8% mung bean flour), T2 group was given F2 treatment (15% skim milk, 7.6% FPH flour, and 45.6% mung bean flour), T3 group was given F3 (18% skim milk, 6.2% FPH flour, and 45.6% mung bean flour), and group T4 given commercial treatment (Promina® ). Giving complementary feeding through sonde for 14 days at a dose of 0.18g/50gBW per day. Albumin levels were measured before and after the administration of complementary feeding treatment. Research data were analyzed using Mann Whitney on SPSS. Research shows that there were significant differences in the rate of albumin levels (p>0.05). Complementary feeding formula with the highest albumin levels in T2 (4.89 g/dL).

Physiological Effects of Mung Bean Starch RS-3 on the Obesity Index and Adipose Cell Profile of Sprague-Dawley Rats

2016 ◽  
Vol 15 (10) ◽  
pp. 913-920 ◽  
Author(s):  
Priyanto Triwitono ◽  
Yustinus Marsono ◽  
Agnes Murdiati ◽  
Djagal Wiseso Marseno
Keyword(s):  
Mung Bean ◽  
Physiological Effects ◽  
Sprague Dawley ◽  
Adipose Cell ◽  
Sprague Dawley Rats ◽  
Obesity Index ◽  
Mung Bean Starch ◽  
Cell Profile

scholarly journals EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS

2020 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Nur Annisa Metya Novikasari ◽  
Anita Kurnia Wati ◽  
Nur Khikmah ◽  
Iffah Muflihati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Mung Bean ◽  
Nutritional Value ◽  
Kidney Bean ◽  
Peanut Flour ◽  
A Value ◽  
Physical Chemical ◽  
Bean Flour ◽  
Three Samples

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.

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