The potential of red kidney beans and brown rice-based flakes for breakfast to reduce obesity

Abstract

Obesity has become one of the world's most important public health issues. This research aimed to produce healthy breakfast flakes made from red beans flour and brown rice flour to reduce obesity. Determination of the selected flakes product based on the hedonic test result which includes four formulas (F1, F2, F3, F4) with five attributes. Based on the results of the analysis of organoleptic data, formula F4 had the highest hedonic score, and there were significant differences in the attributes of taste, and texture (p< 0.05). Flakes F4 contains 373.81 kcal per 100 g of energy whereas nutrients (moisture, ash, protein, carbohydrate, fat, and dietary fiber) were 9.68 (% w/b). 6.43 (% w/b), 23.57 (% w/b), 52.67 (% w/b), 7.65(% w/b) and 14.53 (%w/b) respectively. Furthermore, Fe, Ca, Na, and K content was 3.98 mg, 137.10 mg, 1381.64 mg, and 793.15 mg, respectively. The ratio between ?-6 to ?-3 fatty acids in flakes F4 was 0.53 thus, it may provide nutritional benefits. Based on these results, F4 flakes can be claimed as high food fiber, protein, and a source of Fe and K. Hence, F4 flakes are likely to be beneficial and may help reduce obesity.