The Shelf Life and Recommended Dietary Allowances (RDA) Analysis of Cassava (Manihot esculenta Crantz) Flakes Enriched with Bean Flour (Phaseolus vulgaris L.)
Eka Herlina1, Farida Nuraeni2, Mira Miranti3
1Eka Herlina, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Pakuan University, Bogor, West Java.
2Farida Nuraeni, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Pakuan University, Bogor, West Java.
3Mira Miranti, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Pakuan University, Bogor, West Java.
Manuscript received on 03 August 2019 | Revised Manuscript received on 26 August 2019 | Manuscript Published on 05 September 2019 | PP: 185-188 | Volume-8 Issue-2S7 July 2019 | Retrieval Number: B10460782S719/2019©BEIESP | DOI: 10.35940/ijrte.B1046.0782S719
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Food processing in commercial industry generally aims to extend shelf life, change or increase products’ characteristics (color, flavor, texture), ease treatment and distribution, increase economic value, and maintain or improve quality, particularly nutritional quality, digestibility, and nutritional value. The objective of this research is to determine the shelf life of products made from cassava flour which is fortified by red bean flour, and to understand whether there is a decrease in nutritional value during the storage period, as well as to calculate the Recommended Dietary Allowances (RDA). The Recommended Dietary Allowances of Cassava Flakes with Red Bean Flour for breakfast has a very important function. For instance, children who are in school need plenty of energy to start their activities and stay focused at school. Breakfast food needs to fulfill the 20-25% of the RDA for children, who need a total of 2,000 kilo calories per day. An alternative option for breakfast is nutritious flakes that can be consumed with a quick preparation time. The method to determine the shelf life is carried out using the Accelerated Self Life Testing (ASLT) and critical water activity methods, whereas to determine the proximate nutritional value we used the gravimetric method to determine the ash content and water content. In addition, we used the Kjehdahl method to determine the protein content, the sokhlet method for the fat content, and by difference method for the carbohydrate content. The result obtained for the nutritional value throughout the storage period is that the nutritional value of the flakes decreased after being stored for 10 weeks. The result of determining the shelf life using a critical water activity method is 307.5 days of storage. RDA or the Recommended Dietary Allowance is the percentage of the amount of a nutrient contained in the food consumed based on the daily needs of the healthy person. Generally this daily requirement is based on daily caloric requirement of 2000 kcal, but some also use base 2500 kcal. RDA’s guidance in Indonesia can follow the guidance given by POM RI based on Decree of the Head of POM RI No. HK.00.05.52.6291 on Food Label Nutritional Reference.
Keywords: Flakes, Nutritional Value, Shelf Life, Proximate Analysis, Critical Water Activity Method, RDA.
Scope of the Article: Bio-Science and Bio-Technology