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Peer-reviewedCC BY-SAJurnal Pangan dan Agroindustri

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

  • Angella Angella1
  • Ribka Tande2
  • Zuraidah Nasution1
  1. 1IPB University
  2. 2Bhakti Kencana University
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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).

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Cite

BibTeXRIS
BibTeX
@article{angella2026formulation,
  title = {{Formulation and Characterization of Taro–Black Bean Flakes as a High-Fiber Breakfast Alternative for School-Aged Children}},
  author = {Angella Angella and Ribka Tande and Zuraidah Nasution},
  journal = {Jurnal Pangan dan Agroindustri},
  year = {2026},
  month = oct,
  doi = {10.21776/ub.jpa.2026.014.04.5},
  url = {https://doi.org/10.21776/ub.jpa.2026.014.04.5},
  note = {CC BY-SA},
}
RIS
TY  - JOUR
TI  - Formulation and Characterization of Taro–Black Bean Flakes as a High-Fiber Breakfast Alternative for School-Aged Children
AU  - Angella Angella
AU  - Ribka Tande
AU  - Zuraidah Nasution
PY  - 2026
DA  - 2026/10/01
JO  - Jurnal Pangan dan Agroindustri
DO  - 10.21776/ub.jpa.2026.014.04.5
UR  - https://doi.org/10.21776/ub.jpa.2026.014.04.5
AB  - 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).
SN  - 2354-7936
SN  - 2685-2861
ER  -