Characteristics of Nutrients on Functional Bread with Additional Red Bean, Soya Bean, and Corn as Food Supplementation for Under Five Years Old Stunting Children
Helmizar (a*), Putri Aulia Arza (a), Restu Sakinah (a), Susmiati (b)

(a)Department of Nutrition, Faculty of Public Health,Andalas University, Padang, 25129, Indonesia
*eelbiomed[at]gmail.com
(b) Faculty of Nursing, Andalas University, Padang, 25129, Indonesia

Abstract

Stunting is a part of wider nutrition crisis found in one out of four children under five in Indonesia. functionally, the bread made from red beans, soya beans, and corn was categorized as functional bread. Functional food is contains nutritional components that are useful and effective for health such as amino acid, protein, vitamin, mineral which also supports physical growth and brain development of stunting children. The study design was True Experimence using Completely Randomized Design (CRD). This study was initiated with the analysis of biochemical nutritional value at a Food technology laboratory in Andalas University. The result shows that in 100 grams of bread which contain additional flour of 30 grams red beans, 30 grams soya beand, and 20 grams corn, has nutritional value of 43,64 grams carbohydrate, 16,91 grams protein, 10,38 grams fat, and 335,6 kcal of calories.Nutrients in the bread with additional red bean, soya bean, and corn is potential as food supplementation, especially for under five years old stunting children.
Acknowledgement: We acknowledge to Andalas University who has supported the research funding.

Keywords: Functional bread- food supplementation- stunting- under five years old children

Topic: Food Science and Technology