Carbohydrate, Protein, and Protein Digestibility Contents of Silky Pudding with Goat’s Milk and Green Bean Flour Substitution

DOI

10.2991/978-94-6463-550-8_2How to use a DOI?

Keywords

Goat’s Milk; Mung Beans; Silky Pudding; Stunting

Abstract

Background: Goat’s milk and mung beans are suitable food ingredients for enhancing the diet of stunting toddlers due to their significant nutritious content, particularly in terms of protein and carbs. Objective: The objective of this study is to assess the protein, carbohydrate, and protein digestibility levels of Silky Pudding produced through the substitution of goat’s milk and mung bean flour. Methods: The present study employs a genuine experiment methodology, specifically utilizing a completely randomized design (CRD). The experiment involved utilizing a formula that substituted cow’s milk and goat’s milk in the following ratios: P0 (100:0), P1 (75:25), P2 (50:50), and P3 (25:75). Additionally, mung bean flour was added to each formulation, with a weight of P0 (0g), P1 (3g), P2 (5g), and P3 (7g). The experiment was repeated six times. Subsequently, the Kjeldal method was employed to assess the protein content, the by difference approach was utilized to determine the carbohydrate content, and the in vitro method was employed to evaluate protein digestibility. The normality of the data was assessed using the Shapiro-Wilk test, followed by examination using the Independent T-Test and LSD Follow-up Test. Results: The findings of the research revealed that the protein content varied between 3.9% and 5.7%, the carbs varied between 85.7% and 88.8%, and the protein digestibility varied between 11.7% and 14.6%. The analysis results indicated a rise in protein content, but the carbohydrate content and protein digestibility exhibited a reduction. The incorporation of goat’s milk and mung bean flour into silky pudding yields notable results in terms of protein content, carbohydrate composition, and protein digestibility.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Berniqa Andira Rizda Alyasa
AU  - Addina Rizky Fitriyanti
AU  - Erma Handarsari
AU  - Hersanti Sulistyaningrum
PY  - 2024
DA  - 2024/10/27
TI  - Carbohydrate, Protein, and Protein Digestibility Contents of Silky Pudding with Goat’s Milk and Green Bean Flour Substitution
BT  - Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
PB  - Atlantis Press
SP  - 4
EP  - 18
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-550-8_2
DO  - 10.2991/978-94-6463-550-8_2
ID  - Alyasa2024
ER  -