Formulation of granola bar based on soybean and moringa leaf flour as alternative snack for adolescent
Keywords:
Adolescent, Granola bar, Moringa leaf, SoybeanAbstract
Malnutrition in adolescents occur as a result of unhealthy eating behavior. Providing nutritious snacks contribute to prevent malnutrition in adolescents. Some local nutritious food ingredients that can be given to adolescents are soybean and moringa leaves. The aims of this study were to analyze the sensory properties of granola bar formulations based on soybean and moringa leaf flour, and to analyze the nutritional content of the selected formula. This study was experimental research using a completely randomized design with three treatments. The formulations of granola bar in the ratio of soybean flour and moringa leaf flour were F1 (95:5), F2 (90:10), and F3 (85:15). The variables included sensory tests (descriptive and hedonic test) and nutritional contents. The result showed that the formulations (F1, F2, and F3) gave no significantly different in few descriptive parameters (colour, sweetness, soybean taste, crunchy texture, and bitter aftertaste) and hedonic parameters (color, flavor, and texture). However, this formulation gave significantly different in moringa aroma, moringa flavor, and aroma preference (p<0.05). The overall sensory test showed that F1 was a selected formula. The nutritional content of F1 in 100 grams was 433 kcal of total energy, 149.4 kcal of energy from fats, 16.6 gram of fats, 16.6 g of protein, and 54.3 g of carbohydrates. F1 meets the requirements for protein sources claims, namely contributing 27.6% of nutritional adequacy per 100 grams. Snack bar based on soybean and moringa leaf flour in F1 had the potential to be an healthy alternative snack for adolescent.
References
[1]. Wells JC, Sawaya AL, Wibaek R, Mwangome M, Poullas MS, Yajnik CS, et al. The double burden of malnutrition: aetiological pathways and consequences for health. Vol. 395, The Lancet. Lancet Publishing Group; 2020. p. 75–88.
[2]. Kementerian Kesehatan Republik Indonesia. Survei Kesehatan Indonesia. Jakarta; 2023.
[3]. Soliman A, De Sanctis V, Alaaraj N, Ahmed S, Alyafei F, Hamed N, et al. Early and long-term consequences of nutritional stunting: From childhood to adulthood. Acta Biomedica. 2021 Mar 5;92(1).
[4]. Reilly JJ, Kelly J. Long-term impact of overweight and obesity in childhood and adolescence on morbidity and premature mortality in adulthood: Systematic review. Vol. 35, International Journal of Obesity. 2011. p. 891–8.
[5]. Cheng HL, Medlow S, Steinbeck K. The Health Consequences of Obesity in Young Adulthood. Vol. 5, Current obesity reports. 2016. p. 30–7.
[6]. Lopes TDS, Mello AV de, Nogueira LR, Leme ACB, Fisberg RM. Energy, nutrients and food sources in snacks for adolescents and young adults. Rev Paul Pediatr. 2021;40:e2020148.
[7]. Calvert S, Dempsey RC, Povey R. Normative misperceptions of unhealthy snacking amongst 11- to 12-year-old secondary school students. Appetite. 2021 Nov 1;166.
[8]. 8. Almoraie NM, Saqaan R, Alharthi R, Alamoudi A, Badh L, Shatwan IM. Snacking patterns throughout the life span: potential implications on health. Vol. 91, Nutrition Research. Elsevier Inc.; 2021. p. 81–94.
[9]. 9. Khoiriyah N, Fadillah Heryanda M. Pengaruh media edukasi food model dua dimensi terhadap pemahaman label gizi dan pemilihan makanan sehat pada remaja. Jurnal SAGO Gizi dan Kesehatan [Internet]. 2024;5(3):605–15. Available from: http://dx.doi.org/10.30867/sago.v5i3.1707
[10]. 10. Dukariya G, Shah S, Singh G, Kumar A. Soybean and Its Products: Nutritional and Health Benefits. Journal of Nutritional Science and Healthy Diet [Internet]. 2020;1(2):22–9. Available from: https://journalofnutrition.org
[11]. 11. Wang X, He T, Xu S, Li H, Wu M, Lin Z, et al. Soy Food Intake Associated with Obesity and Hypertension in Children and Adolescents in Guangzhou, Southern China. Nutrients. 2022 Feb 1;14(3).
[12]. 12. Ruscica M, Pavanello C, Gandini S, Gomaraschi M, Vitali C, Macchi C, et al. Effect of soy on metabolic syndrome and cardiovascular risk factors: a randomized controlled trial. Eur J Nutr. 2018 Mar 1;57(2):499–511.
[13]. 13. Abdel-Latif HMR, Abdel-Daim MM, Shukry M, Nowosad J, Kucharczyk D. Benefits and applications of Moringa oleifera as a plant protein source in Aquafeed: A review. Vol. 547, Aquaculture. Elsevier B.V.; 2022.
[14]. 14. Islam Z, Islam SMR, Hossen F, Mahtab-Ul-Islam K, Hasan MR, Karim R. Moringa oleifera is a Prominent Source of Nutrients with Potential Health Benefits. Vol. 2021, International Journal of Food Science. Hindawi Limited; 2021.
[15]. 15. Chhikara N, Kaur A, Mann S, Garg MK, Sofi SA, Panghal A. Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: an updated review. Vol. 51, Nutrition and Food Science. Emerald Group Holdings Ltd.; 2021. p. 255–77.
[16]. 16. Barichella M, Pezzoli G, Faierman SA, Raspini B, Rimoldi M, Cassani E, et al. Nutritional characterisation of Zambian Moringa oleifera: acceptability and safety of short-term daily supplementation in a group of malnourished girls. Int J Food Sci Nutr. 2019 Jan 2;70(1):107–15.
[17]. 17. Haque M, Jahan I, Khanam M, Org M. Effects of Moringa oleifera leaves on hemoglobin and serum retinol levels and underweight status among adolescent girls in rural Bangladesh. Frontiers in Nutrition. 2022;9.
[18]. 18. Ariendha DSR, Handayani S, Pratiwi YS. The Effect of Moringa Leaf Cilok Supply on Hemoglobin Levels of Female Adolescents with Anemia. Global Medical & Health Communication (GMHC). 2022 Apr 30;10(1).
[19]. 19. Eid WAM, Azab DESH, Negm SH. Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder. Journal of Future Foods. 2025 May 1;5(3):266–75.
[20]. 20. Ismawati R, Wahini M, Fatkhur Romadhoni I, Aina Q. Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers. 2019;9(2).
[21]. Giuberti G, Bresciani A, Cervini M, Frustace A, Marti A. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. European Food Research and Technology. 2021 Mar 1;247(3):687–94.
[22]. Sandhya JJ, Kanniammal C. Development and sensory evaluation of Moringa oleifera–enriched snack bar for micronutrients deficiency in adolescents. Int J Nutr Pharmacol Neurol Dis. 2024 Oct 1;14(4):425–31.
[23]. Peñalver R, Martínez‐zamora L, Lorenzo JM, Ros G, Nieto G. Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods. Foods. 2022 Apr 1;11(8).
[24]. Ademosun OT, Ajanaku CO, Oloyede MO, Owolabi AO, Ajayi SO, Jonathan HO, et al. Proximate and sensory evaluation of peanut cakes fortified with moringa oleifera leaf powder. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing Ltd; 2021.
[25]. Qin P, Wang T, Luo Y. A review on plant-based proteins from soybean: Health benefits and soy product development. J Agric Food Res. 2022 Mar 1;7.
[26]. Islam Z, Islam SMR, Hossen F, Mahtab-Ul-Islam K, Hasan MR, Karim R. Moringa oleifera is a Prominent Source of Nutrients with Potential Health Benefits. Vol. 2021, International Journal of Food Science. Hindawi Limited; 2021.
Downloads
Published
Conference Proceedings Volume
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.