Cookies made from mangrove (Bruquiera gymnorrhiza) fruit and soybean (Glycine max) flour

Abstract

Demak is an area in Indonesia with a high stunting rate of 50.28%. Mangrove fruit, a major regional commodity, should be used as a basis for Supplementary Feeding Program (SFP) cookies to overcome stunting in Demak. This study was aimed to analyse the nutritional content, nutrition absorption inhibiting agents, and acceptance of mangrove fruit cookies. This research used a completely randomized sample with a one-factor design to formulate mangrove and soybean flour. The formulations used were F1 (60%: 40%), F2 (70%: 30%), F3 (80%: 20%), and F0 (100% wheat flour) as the control group. The best formula of mangrove and soybean cookies was F2 with average energy 479.44 kcal/100 g, protein 11.70 g/100 g, fat 23.93 g/100 g, carbohydrate 54.31 g/100 g, zinc 2.68 mg/100 g, iron 6.72 mg/100 g, calcium 659.03 mg/100 g, HCN 1.77 ppm, and tannin 101.9 mg/100 g. The best cookie formulation that met the SFP quality requirements was F2, with a composition of 70% mangrove fruit flour and 30% soy flour.

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

“…Tannin is decomposed to glucose, and gallic acid during the heating and rubbing ash absorbs the tannin. The addition of mangrove fruit increases the fat and protein contents to relatively higher amounts compared to commercial plain flour cookies [ 165 ]. Thus, the evaluation of chemical content from the mangrove fruit for functional food is commenced after the fruit harvesting and food production.…”

“… Species of mangrove that are traditionally and pharmacologically proven for their ethnomedical properties; the yellow boxes are species common for traditional food. Modified from [ 32 , 128 , 141 , 165 , 166 ]. …”

Feasibility and Development Strategies for Mangrove Fruit-Based Products in Karawang, West Java

“…People living around mangrove forests can use mangrove fruit as a source of food and medicine [4]. In Demak, mangrove fruit is used as a raw material for making cakes with a mixture of mangrove flour and soybeans [5]. In Aceh Tamiang, it has made syrup, crackers, and drinks from mangroves [6].…”

Mangrove fruit (Bruguiera gymnorhiza) increases circulating GLP-1 and PYY, modulates lipid profiles, and reduces systemic inflammation by improving SCFA levels in obese wistar rats

“…Indonesia has various foods classified as sources of complex carbohydrates, one of which is Bruguiera gymnorhiza (BG) fruit. BG fruit has a relatively high carbohydrate and fibre content which has been widely consumed by people living in coastal areas [ 12 ]. For instance, the Tual community in Southeast Maluku Regency usually uses it to replace rice as a source of carbohydrates.…”

“…While in other countries (Solomon Islands), this fruit is commonly consumed as a vegetable and is widely sold in the market [ 13 ]. B. gymnorhiza fruit flour (BGF) contains 86.26 % carbohydrates, 7.5% soluble dietary fibre, and 38.6% soluble dietary fibre [ 12 ]. Furthermore, BG fruit contains bioactive components such as flavonoids and phenolic compounds [ 14 ].…”