Development of High-Protein Food Products Using Local Ingredients and Their Nutritional and Sensory Characteristics

Nutrition education requires locally sourced foods that are nutritious and acceptable. This study developed a baked mung bean–cassava snack bar and evaluated its nutritional characteristics and sensory acceptability. A quantitative experimental design was applied using four formulations (F1–F4), with increasing mung bean flour and decreasing cassava flour proportions. Each formulation was produced in three independent batches. Protein, fat, carbohydrate, moisture, ash, and energy were analyzed using proximate methods. Sensory acceptability was assessed by 60 untrained panelists using a 9-point hedonic scale. Nutritional data were analyzed using one-way ANOVA or Kruskal–Wallis tests, while sensory data used repeated-measures ANOVA or Friedman tests (α=0.05). Protein increased from 10.39 ± 0.09 g/100 g in F1 to 18.25 ± 0.12 g/100 g in F4. F4 achieved the highest overall acceptability (7.15 ± 0.82) and was selected as the best formulation.