The Effect of White Jack Bean (Canavalia ensiformis L.) Flour Addition on the Characteristic of Mocaf-based Biscuit

Abstract

Biscuits made from mocaf have a disadvantage, namely their low protein content, so efforts to add flour made from beans can be used as an alternative to increasing the protein content of biscuits, one of which is white jack bean flour. This study aims to determine the effect of different ratios of mocaf and white jack bean flour (25:10, 22.5:12.5, 20:15, and 17.5:17.5 in %) on the characteristics (physicochemical properties and sensory acceptance) of mocaf-based biscuits. The results showed that adding white jack bean flour significantly increased the moisture content, fat, protein, calories, and b value of the mocaf biscuit as a complementary food. On the other hand, adding white jack bean flour decreased the carbohydrate content, L value, and hardness of the biscuit. The best treatment selection was based on the sensory evaluation, a namely mocaf-based biscuit made from mocaf and white jack bean flour (22.5%:12.5%).