Physicochemical characteristics of food bar from composite flour (modified breadfruit, purple sweet potato, mocaf, and saga seeds)

Abstract

Abstract Food bars are food products that can are solid and are classified as semi-wet products or intermediate moisture food and can be developed while still paying attention to adequate calories, nutrients needed by the body, practical, can reduce hunger, and is in the form of solid food. Our concern was looking for the flour from local resource plants, like composite flour from modified breadfruit flour, purple sweet potato flour, mocaf flour, and saga seed flour. The analysis was carried out using a non factorial complete randomized design, food bars with composite flour formulations (modified breadfruit flour, purple sweet potato flour, mocaf flour, and saga seed flour) (P); (40:30:30:0, 35:35:25:5, 30:40:20:10, 25:45:15:15, 100% modified breadfruit flour, 100% purple sweet potato flour, 100% mocaf flour, and 100% wheat flour). The final results of the study showed that food bar with composite flour formulations (35:35:25:5) produced the best quality food bar in terms of colour (brightness), protein content, fibre content, fat content, carbohydrate content, and de-Garmo method.