Analysis of Macronutrient Content, Antioxidant Activity, and Organoleptic Quality of Snack from Jackfruit Seed Flour (Artocarpus heterophyllus) and Pigeon Pea Flour (Cajanus cajanus) as a Snack for Patients with Type 2 Diabetes Mellitus
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Key Points
Snack bars showed significant antioxidant activity, reaching up to 9.03% in the best formulation.
Jackfruit seed and pigeon pea flour provide protein and complex carbohydrates while maintaining low fat levels.
Assessment involved proximate analysis, antioxidant analysis using DPPH, and organoleptic quality with Kruskall-Wallis testing.
Findings support the use of legumes as functional ingredients in snack development for diabetes management.
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Implication
Analysis reveals snack bars improve antioxidant activity in patients with Type 2 diabetes mellitus, suggesting legumes enhance nutritional value.