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

  • Lia Ratnawati Research Center for Appropriate Technology, Indonesian Institute of Sciences (LIPI), Subang
  • Dewi Desnilasari Research Center for Appropriate Technology, Indonesian Institute of Sciences (LIPI), Subang
  • Novita Indriati Research Center for Appropriate Technology, Indonesian Institute of Sciences (LIPI), Subang
  • Enny Sholichah Research Center for Appropriate Technology, Indonesian Institute of Sciences (LIPI), Subang
  • Dita Kristanti Research Center for Appropriate Technology, Indonesian Institute of Sciences (LIPI), Subang
Keywords: absorption, iron, mocaf, protein, weaning food

Abstract

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.

Downloads

Download data is not yet available.

References

Afifah N, Ratnawati L. 2017. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour. IOP Conf. Series: Earth and Environ Sci 101: 012021. DOI: 10.1088/ 1755-1315/101/1/012021.

Agume ASN, Njintang NY, Mbofung CMF. 2017. Effect of soaking and roasting on the physico-chemical and pasting properties of soybean flour. Foods 6: 1-11. DOI: 10.3390/foods60200 12.

Ahmed T, Hossain M, Sanin KI. 2012. Global burden of maternal and child undernutrition and micro-nutrient deficiencies. Ann Nutr Metab 6: 8-17. DOI: 10.1159/000345165.

[BSN] Badan Standardisasi Nasional. 2005. Ma-kanan Pendamping Air Susu Ibu (MP-ASI)– Bagian 2: Biskuit. Badan Standardisasi Nasio-nal, Jakarta.

Davies BNT, Reid H. 1979. An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat- substi-tutes or meat-extenders. Brit J Nutr 41: 579-589. DOI: 10.1079/BJN19790073.

Esbersdobler HF, Barth CA, Jahreis G. 2017. Le-gumes in human nutrition: Nutrient content and protein quality of pulses. Ernährungs Umschau 64: 134-139. DOI: 10.4455/eu.2017.034.

Fekadu Y, Mesfin A, Haile D, Stoecker BJ. 2015. Factors associated with nutritional status of infants and young children in Somali Region, Ethiopia: A cross-sectional study. BMC Public Health 15: 1-9. DOI: 10.1186/s12889-015-2190-7.

Garcia OP, Martinez M, Romano D, Camacho M, de Moura FF, Abrams SA, Khanna HK, Dale JL, Rosado JL. 2015. Iron absorption in raw and cooked bananas: A field study using stable isotopes in women. Food Nutr Res 59: 1-7. DOI: 10.3402/fnr.v59.25976.

Glahn RP, Wortley GM, South PK, Miller DD. 2002. Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: Studies using an in vitro digestion/Caco-2 Cell Model. J Agric Food Chem 50: 390-395. DOI: 10.1021/jf011046u.

Gupta RK, Gangoliya SS, Singh NK. 2015. Re-duction of phytic acid and enhancement of bio-available micronutrients in food grains. J Food Sci Technol 52: 676-684. DOI: 10.1007/s13197-013-0978-y.

Hurrel R. 2003. Influence of vegetable protein sources on trace element and mineral bio-availability. J Nutr 133: 2973S-2977S. DOI: 10. 1093/jn/133.9.2973S.

Hussain I, Uddin MB, Aziz MG. 2011. Optimization of antinutritional factors from germinated wheat and mung bean by response surface methodo-logy. Int Food Res J 18: 957-963.

[Kemenkes] Pusat Data dan Informasi Kementerian Kesehatan RI. 2016. Situasi Gizi. Pusat Data dan Informasi. Kementerian Kesehatan RI, Jakarta.

Kresnowati MTAP, Turyanto L, Zaenuddin A, Trihatmoko K. 2019. Effects of microbial starter composition on nutritional contents and pasting properties of fermented cassava flour. ASEAN J Chem Eng 19: 12-24. DOI: 10.22146/ajche. 50871.

Koréissi-Dembélé Y, Fanou-Fogny N, Moretti D, Schuth S, Dossa RAM, Egli I. 2013 Dephyti-nisation with intrinsic wheat phytase and iron fortification significantly increase iron absorption from fonio (Digitaria exilis) meals in West African Women. PLoS ONE 8: e70613. DOI: 10.1371/journal.pone.0070613.

Kumari S, Krishnan V, Jolly M, Sachdev A. 2014. In vivo bioavailability of essential minerals and phytase activity during soaking and germination in soybean (Glycine max L.). Australian J Crop Sci 8: 1168-1174.

Luo Y-W, Xie W-H, Jin X-X, Wang Q, Zai X-M. 2013. Effects of germination and cooking for en-hanced in vitro iron, calcium and zinc bio-accessibility from faba bean, azuki bean and mung bean sprout. CyTA-J Food 11: 318-323. DOI: 10.1080/19476337.2012.757756.

Meitha A, Bindar Y, Kresnowati MTAP. 2016. Effects of cassava chips fermentation conditions on the produced flour properties. ASEAN J Chem Eng 16: 50-58. DOI: 10.22146/ajche.49674.

Muzquiz M, Varela A, Burbano C, Cuadrado C, Guillamón E, Pedrosa MM. 2012. Bioactive compounds in legumes: Pronutritive and anti-nutritive actions. Implications for nutrition and health. Phytochem Rev 11: 227-244. DOI: 10. 1007/s11101-012-9233-9.

Mohamed R, Abou-Arab EA, Gibriel AY, Rasmy NMH, Abu-Salem FM. 2011. Effect of legume processing treatments individually or in com-bination on their phytic acid content. Afr J Food Sci Technol 2: 036-046.

Nakitto AM, Muyonga JH, Nakimbugwe D. 2014. Effects of combined traditional processing methods on the nutritional quality of beans. Food Sci Nutr 3: 233-241. DOI: 10.1002/fsn3. 209.

Oboh G, Elusiyan CA. 2007. Changes in the nutrient and anti-nutrient content of micro-fungi fer-mented cassava flour produced from low- and medium-cyanide variety of cassava tubers. Afr J Biotechnol 6: 2150-2157. DOI: 10.5897/ AJB2007.000-2336

Oghbael M, Prakash J. 2016. Effect of primary pro-cessing of cereals and legumes on its nutritio-nal quality: A comprehensive review. Food Sci Tehnol 2: 1-14. DOI: 10.1080/23311932.2015. 1136015.

Ogodo A C, Ugbogu O C, Onyeagba R A, Okereke H C. 2018. In vitro starch and protein diges-tibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia. Agr Nat Res 52: 503-509. DOI: 10. 1016/j.anres.2018.10.001.

Ratnawati L, Desnilasari D, Surahman DN, Kuma-lasari R. 2019. Evaluation of physicochemical, functional and pasting properties of soybean, mung bean and red kidney bean flour as ingredient in biscuit. IOP Conf. Series: Earth and Environ Sci 251: 1-10. DOI: 10.1088/1755-1315/251/1/012026.

Ratnawati L, Desnilasari D, Kumalasari R, Surah-man DN. 2020. Characterization of modified cassava flour (mocaf)-based biscuits substi-tuted with soybean flour at varying concen-trations and particle sizes. Food Res 4: 645-651. DOI: 10.26656/fr.2017.4(3).282.

Silva EO, Bracarense APFRL. 2016. Phytic acid: from antinutritional to multiple protection factor of organic systems. J Food Sci 81: R1357-R1362. DOI: 10.1111/1750-3841.13320.

Schleiffer R, Galluser M, Rohr O, Raul F. 1993. Development of a technique for in situ studies of calcium absorption in the intestine of rats. Biomed Pharmacother 47: 19-23. DOI: 10.1016/ 0753-3322(93)90032-G.

Sharma S, Goyal R, Barwal S. 2013. Domestic pro-cessing effects on physicochemical, nutritional and anti-nutritional attributes in soybean (Gly-cine max L. Merill). Int Food Res J 20: 3203-3209.

Tadele Y. 2015. Important anti-nutritional substance and inherent toxicants of feeds. Food Sci Qual Management 36: 40-47.

Tajoddin MD, Shinde M, Lalitha J. 2011. In vivo reduction the phytic acid content of mung bean (Phaseolus aureus L.) cultivars during germina-tion. American-Eurasian J Agric Environ Sci 10: 127-132.

Tanaka Y, Resurreccion AP, Juliano BO, Bechtel DB. 1978. Properties of whole and undigested fraction of protein bodies of milled rice. Agr Biol Chem Tokyo 42: 2015-2023. DOI: 10.1080/000 21369.1978.10863302.

Tsalissavrina I, Prawirohartono EP, Lestari LA. 2012. Efek F100 dan formula tepung tempe ter-hadap kadar serum Fe dan hemoglobin pada anak gizi kurang. J Gizi Klinik Indonesia 9: 25-33. DOI: 10.22146/ijcn.15373.

Viswanathan K, Ho P. 2014. Fortification of white flat bread with sprouted red kidney bean (Pha-seolus vulgaris). Acta Sci Pol Technol Aliment 13: 27-34. DOI: 10.17306/J.AFS.2014.1.2.

Wang X, Yang R, Jin X, Chen Z, Zhou Y, Gu Z. 2015. Effect of germination and incubation on Zn, Fe, and Ca bioavailability values of soy-beans (Glycine max L.) and mung beans (Vigna radiata L.). Food Sci Biotechnol 24: 1829-1835 DOI: 10.1007/s10068-015-0239-0.

Published
2021-07-01
How to Cite
Ratnawati, L., Desnilasari, D., Indriati, N., Sholichah, E., & Kristanti, D. (2021). EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD. Jurnal Teknologi Dan Industri Pangan, 32(1), 1-8. https://doi.org/10.6066/jtip.2021.32.1.1