Asian Journal of Food Research and Nutrition

The use of mung bean flour in making snacks has been shown to increase the nutritional content and functional properties of the product, especially protein, minerals and dietary fiber. This study aims to determine the best formulation for making mustard sticks fortified with mung bean flour. The study was carried out using the Completely Randomized Design (CRD) method with 3 (three) treatments. Each treatment was repeated 3 (three) times. The treatment applied was the proportion of the use of wheat flour and mung bean flour, i.e.: 3:1 (F1), 1:1 (F2). and 1:3 (F3). Each treatment was compared with the control (F0). Observations were made on the organoleptic properties and chemical composition including moisture content, protein content and ash content. The organoleptic properties were analysed statistically using SPSS software. The chemical composition were analysed descriptively to compare the chemical composition of the best formulation with the formulation without the addition of mung bean flour (control). The results showed that the fortification of mung bean flour in the manufacture of mustard sticks can be made with the proportion between wheat flour and mung bean which is 3:1. This indicates that the use of mung bean flour in the manufacture of sticks can reduce the use of wheat flour by 25%. In addition, fortification of mung bean flour in the manufacture of mustard sticks can increase the nutritional content of mustard sticks, especially protein and ash.