Widya Kurniaty
Department of Nutrition, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia
[ 1 ] - Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
Background and Objectives: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a protein- and calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF)....
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