Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia

Abstract

Background: Anemia is a global public health problem, including Indonesia with 32% of adolescents are anemic. This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and replications. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (91:3:3:3)%, F2 (85:3:6:6)%, and F3 (77:3:10:10)%. The cookie sample was then analyzed for water content, ash, iron, folic acid, cobalt, and antioxidant activity. The differences between the samples were analyzed based on the activity of antioxidants, iron, folic acid, and vitamin B12 (cobalamin) in data obtained from triplicates using multivariate ANOVA analysis. Results: The results of the ash and water content tests of all three cookie formulations showed values in accordance with the Indonesian National Standard (SNI) for cookie products. F3 has significantly higher iron, folic acid, and cobalt levels than F1 and F2 (p<0.05). Antioxidant activity is highest in F3, but there is no statistical difference between F2 and F3 (p>0.05). Conclusions: The combination of porang's tubers, moringa leaves, and tempe made from black soybeans, especially F3, has the potential to be used as a functional cookie processed product source of iron (Fe), folic acid, cobalamin, and antioxidants for adolescent anemia.

Anticancer properties of soy-based tempe: A proposed opinion for future meal

“…Various applications and processing of tempe to be a functional food had also been described. The combinations of tempe with other ingredients brought more beneficial effects on health, nutrient composition, and more acceptable food products ( 24 – 27 , 29 ). Utilizing tempe as a flour product also helps to increase the shelf-life period of the products ( 33 ).…”

“…This is one of the potential efforts from an early age to mediate the incidence of cancer. In addition, tempe can also be used as an ingredient to fortify biscuits for the prevention of anemia ( 29 ). This is a special interest for vegetarians or those who are on a plant-based diet because tempe is a vegetable superfood and source of Fe (Iron) which is useful for vegans who tend to have minimal Fe intake.…”