The Effect of Mung Bean Flour (Vigna radiata) and Butternut Squash Flour (Cucurbita moschata) Addition on the Acceptability and Nutritional Content of Rice Crackers as a Healthy Snack for Toddlers
Keywords:
toddlers, rice crackers, mung bean flour, butternut squash flour, acceptabilityAbstract
Background: Toddlerhood is a golden period characterized by rapid growth and development, requiring adequate nutrient intake, including from snacks. However, most commercial snack products contain relatively low protein levels. The development of rice crackers fortified with mung bean flour as a protein source and butternut pumpkin flour as a source of provitamin A (β-carotene) is expected to provide a more nutritious snack for toddlers. Objective: To analyze the effect of adding mung bean flour and butternut pumpkin flour on the acceptability and nutritional content of rice crackers as a healthy snack for toddlers. Methods: This study employed a Completely Randomized Design (CRD) with four formulations: F1 (15:5), F2 (5:15), F3 (12.5:7.5), and F4 (7.5:12.5) of mung bean flour and butternut pumpkin flour. Acceptability was evaluated using a hedonic test covering color, aroma, texture, and taste, while nutritional content was analyzed using proximate analysis and β-carotene analysis. Results: Formula F3 achieved the highest mean scores for color, texture, and taste, whereas F2 received the highest score for aroma. Statistical analysis revealed a significant difference only in texture (p<0.05), while no significant differences were observed in color, aroma, or taste (p>0.05). Formula F3 was identified as the best formulation, containing 375.18 kcal/100 g energy, 16.04% protein, 1.14% total fat, 75.20% carbohydrates, and undetectable β-carotene. Conclusion: The addition of mung bean flour and butternut pumpkin flour significantly affected the texture of rice crackers, and Formula F3 demonstrated the best overall acceptability and nutritional quality, indicating its potential as a healthy snack for toddlers.
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