Work

Formulation and Characterization of Taro–Black Bean Flakes as a High-Fiber Breakfast Alternative for School-Aged Children

Year: 2026

Type: article

Abstract: This study aimed to develop taro (Colocasia esculenta L.) and black bean (Phaseolus vulgaris)-based flakes as a high-fiber breakfast product for school-aged children. The study employed a Completely Randomized Design (CRD) with three formulations of taro flour and black bean flour: F1 (90:10), F2 (55:45), and F3 (20:80), each replicated three times. F2 was selected as the best formulation based on the results of the organoleptic evaluation and nutritional composition. The selected flakes contained 2.46% moisture, 2.29% ash, 10.07% fat, 9.92% protein, 75.25% carbohydrate, and 17.21% total dietary fiber. One serving of the selected flakes (35 g) served with 250 mL of milk provided approximately 15.17-18.39% of the daily energy requirements of school-aged children and contributed 20.86–26.68% of protein, 17.73–20.95% of fat, 12.78–15.34% of carbohydrate, and 21.51–26.19% of dietary fiber requirements, based on the Indonesian Recommended Dietary Allowance (RDA).

Source: Jurnal Pangan dan Agroindustri

DOI: 10.21776/ub.jpa.2026.014.04.5

Authors: Angella Angella, Ribka Tande, Zuraidah Nasution

Institutions: IPB University, Universitas Bhakti Kencana

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $32