Penggunaan tepung kacang hijau (Vigna radiata) untuk modifikasi formula enteral soya tinggi kalori bagi pasien status gizi kurang

Abstract

Utilization of mung bean (Vigna radiata) flour to modify high-calorie soy enteral formula for undernourished patientsBackground: Undernutrition remains a nutritional problem affecting some Indonesians, including patients during treatment. The high cost of commercial enteral formulas necessitates replacing them with more affordable, functional local foods. Mung beans are a local source of vegetable protein that can be used in enteral formulas to help improve malnutrition. Objective: Developed an enteral formula using mung bean flour to help overcome the problem of malnutrition. Methods: Developed enteral products using enteral products based on mung bean flour, which was done by trial and error, changing the proportion of constituent ingredients to produce nutritional content close to the standard. The final product was assessed for organoleptic quality, protein quality, proximate composition, fiber content, iron content, and antioxidant activity. The hedonic quality assessment used 20 semi-trained panelists and 10 trained panelists. Results: The selected sample, based on the determination of the effectiveness of the best treatment level, was the soy enteral formula with a mung bean flour proportion of 35% and a calculated protein quality and digestibility of 72%. The nutritional content per serving is 8,19% protein, 16,42% fat, 92.11% carbohydrate, 7,70% moisture, 3,09% ash, 10,68% fiber, 151,779 ppm antioxidant, and 1,592% iron. The viscosity test value was 499.5 cP, with an osmolarity of 9,712.5 mOsm/L. Conclusions: Based on the research, mung bean flour can be used as a functional ingredient in enteral formulas with good nutritional value and lower cost.