Utilization of Black Rice (Oryza sativa L. Indica) and Black Soybean (Glycine max L. Merr) in the Production of Protein- and Fiber-Rich Breakfast Flakes for School-Age Children

Abstract

The development of flakes products based on black rice and black soybeans is one of the practical breakfast food innovations that meets the nutritional demands of school-aged children, particularly their daily protein and dietary fibre requirements. This research uses 4 formulas of black rice and black soybeans, namely F1 (80:20), F2 (60:40), F3 (40:60), and F4 (20:80). The analysis included organoleptic test (hedonic test and quality), nutritional content analysis (proximate and dietary fibre content analysis), and physical characteristic analysis (water absorption, rehydration time, hardness and bulk density). The results showed that all black rice and black soybean flake formulas could meet nutritional content claims, such as protein and dietary fibre. Based on organoleptic tests, physical characteristics and nutritional content of black rice and black soybean flakes, F3 (with a proportion of black rice of 40% and black soybeans of 60%) was selected as the best formula in this study based on physical and organoleptic characteristics that the panellists preferred, as well as a nutritional profile that met product requirements and nutritional content claims. This selected formula also provides 11.1-15.2% of the protein requirements and 11-13.4% of school-aged children's daily dietary fibre requirements (7-12 years).