Substitution of Red Bean Flour (Phaseolus vulgaris L) in Producing Porridge for the Baby Foods

Rizal Damanik, Lilik Kustiyah, Sumali M Atmojo, Sri Yuliani

Abstract


The purpose of this study was to analyze and to compare the level substitute of red bean flour (Phaseolus vulgaris L) in producing porriddge for the baby foods. The level substitutes of flour are from 0%, 10%, 20%, 30% and 40%. The study showed that the 30% substitute has the highest contents in protein (16,37%) and energy (103,4 cal). It is recommended that the baby should eat 165-gram porridge per day to fulfill the nutrient requirement.