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Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus
Diabetes mellitus is characterized by hyperglycemia and metabolic dysfunctions in carbohydrates, fats, and proteins, primarily due to impaired insulin action and/or secretion. Dietary fiber can help delay carbohydrates conversion to glucose, slow the rise in blood sugar, and aid in blood sugar regulation. This study aimed to evaluate the effects of red rice flour and red bean flour formulations on the sensory characteristics, fiber content, and nutritional value of kwetiau. The research utilized an experimental design with a completely randomized design (CRD) framework. Methodologies included hedonic tests to assess organoleptic properties, enzymatic gravimetry for fiber content, gravimetry for water and ash content, the Kjeldahl method for protein content, Soxhlet extraction for fat content, and calculations for carbohydrate and energy content. The formulations tested included F1 (80% red rice flour and 20% red bean flour), F2 (75% red rice flour and 25% red bean flour), and F3 (70% red rice flour and 30% red bean flour). Among these, F1 was identified as the most favorable. The Kruskal-Wallis test showed no significant differences in organoleptic properties such as color, aroma, taste, texture, and overall sensory acceptance. The nutritional analysis of F1 revealed a fiber content of 2.93%, water content of 67.2%, ash content of 0.43%, protein content of 1.98%, fat content of 2.45%, carbohydrate content of 27.9%, and energy content of 147.95 kcal per 100 grams. Future research should assess the efficacy of kwetiau, made with red rice and red bean flour, in managing diabetes mellitus.
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How to Cite
Gumilar, M., Mulyo, G. P. E., Evianda, D., & Fauziyah, R. N. (2025). Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus. Healthcare in Low-Resource Settings. https://doi.org/10.4081/hls.2025.13133
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