Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types
L Ratnawati,
D Desnilasari,
N Indrianti
et al.
Abstract:Mocaf (modified cassava flour) is a locally sourced ingredient that can be an alternative in making complementary biscuits. However, the low protein content in mocaf, it is necessary to add ingredients that contain high protein, one of which is beans. The addition of banana puree also intended to increase its nutritional content of biscuit because bananas contain inulin. The aims of this research were to investigated the influence of combination of bean flour and banana puree types to the chemical characterist… Show more
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