Development of Foxtail Millet and Flying Fish Flour-Based Cookies as Functional Food

Abstract

Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were employed in this study, which were presented in %: F1=70:25:5, F2=70:20:10, F3=70:15:15, F4=70:10:20, and F5=70:5:25. The organoleptic test performed to girl students from three senior high schools in Mamuju, West Sulawesi province by a hedonic method used five scores and analyzed by Kruskall-Wallis test (α=0.05). The panellists were considered to accept the product when the score was in between 3 to 5. The findings indicated that the best combination of wheat flour: foxtail millet flour: flying fish flour ratio was F3 cookie. The score for colour, taste, and texture was above 3 (3.7 ± 0.9, 3.7 ± 0.9, and 3.5 ± 0.8, respectively). A proximate test showed that F3 cookies contained protein (11.89%), carbohydrate (45.19%), crude fibre (4.51%), and fat (21.30%), water (5.94%), and ash (1.26%).In conclusion, the use of foxtail millet and flying fish for cookies was acceptable and high nutrition content. A further study is needed to examine the health benefit of the cookies.