Sponge Formula Based on Mung Bean Flour as a Functional Food Source of Iron for Preventing Anemia

Authors

  • Azkia D-III Nutrition Study Program, Department of Nutrition, Politeknik Kesehatan Kemenkes, Kalimantan Selatan, Indonesia Author
  • Muhammad Sairaji Hasani D-III Nutrition Study Program, Department of Nutrition, Politeknik Kesehatan Kemenkes, Kalimantan Selatan, Indonesia Author
  • Nuroktarima Rahmawati D-III Nutrition Study Program, Department of Nutrition, Politeknik Kesehatan Kemenkes, Kalimantan Selatan, Indonesia Author

DOI DOI

https://doi.org/10.64146/j8esgg34

Keywords:

Anemia, steamed sponge cake, mung bean flour, hedonic test, functional food, iron

Abstract

Iron deficiency anemia is still a nutritional problem for adolescent girls and women of reproductive age because it reduces fitness, concentration in studies and readiness for pregnancy. This research aims to develop steamed sponge cake based on green bean flour as a functional snack source of iron and assess its sensory acceptability. The research is laboratory experimental with a repeated measurement design (within-subject); The main formulation uses 80% green bean flour, eggs, sugar, milk powder, margarine, vanilla and baking powder. Ten untrained panelists rated color, aroma, texture, and taste using a five-point hedonic scale. Because the data are ordinal in nature, come from a small panel (n = 10), and have a pairwise structure, inferential analysis uses the Friedman test (α = 0,05) as an alternative nonparametric repeated-measures ANOVA, followed by the Wilcoxon signed-rank test with Bonferroni correction and Kendall's W effect size. (Kendall's W = 0,69). Color received the highest mean (4,00±0,67) with 80% positive responses, followed by aroma (3,80±0,63; 70%), taste (3,50±0,85; 50%), while texture was the lowest attribute (3,00±0,67; 20%). Further tests showed that texture was significantly different from color (p-Bonferroni < 0,05). Mung bean flour sponge cake has the potential to be an iron-rich snack, but optimization of texture, taste, iron content testing and bioavailability are still needed before functional claims are applied more widely. Products also need to be tested on adolescent girls so that real acceptability, safety of consumption, and opportunities for integration with school nutrition education can be assessed comprehensively.

References

Acun, S. (2026). Enhancing gluten-free cake quality with germinated and ungerminated mung bean flours: A comparative analysis. Journal of Food Science. https://doi.org/10.1111/1750-3841.70808 DOI: https://doi.org/10.1111/1750-3841.70808

Addo-Preko, E. A. E., Amissah, J. G. N., & Adjei, M. Y. M. Y. (2023). The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing. Frontiers in Food Science and Technology, 3, 1071216. https://doi.org/10.3389/frfst.2023.1071216 DOI: https://doi.org/10.3389/frfst.2023.1071216

Aji, G. K., Ningsih, W. I. F., & Rimbawan. (2022). Iron deficiency and anemia among adolescent girls in Banten, Indonesia. Food Research, 6(4), 72–80. https://www.myfoodresearch.com https://doi.org/10.26656/fr.2017.8(4).339 DOI: https://doi.org/10.26656/fr.2017.8(4).339

Bojv{n}anská, T., Vollmannová, A., Tokár, M., & Frančáková, H. (2021). Effects of adding legume flours on the rheological and breadmaking properties of dough. Foods, 10(5), 1082. https://doi.org/10.3390/foods10051082 DOI: https://doi.org/10.3390/foods10051087

Dev, S., & Babitt, J. L. (2021). Overview of iron metabolism in health and disease. Hemodialysis International, 25(3), 297–310. https://doi.org/10.1111/hdi.12948 DOI: https://doi.org/10.1111/hdi.12948

Dhole, V. J., & Reddy, K. S. (2015). Genetic variation for phytic acid content in mungbean (Vigna radiata L. Wilczek). The Crop Journal, 3(2), 157–162. https://doi.org/10.1016/j.cj.2014.12.002 DOI: https://doi.org/10.1016/j.cj.2014.12.002

Djekic, I., Lorenzo, J. M., Munekata, P. E. S., Gagaoua, M., & Tomasevic, I. (2021). Review on sensory evaluation in new product development in the food industry. Foods, 10(5), 1136. https://doi.org/10.3390/foods10051136 DOI: https://doi.org/10.3390/foods10051136

Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 52(2), 676–684. https://doi.org/10.1007/s13197-013-0978-y DOI: https://doi.org/10.1007/s13197-013-0978-y

Heetesonne, I., Adams, A., De Winne, A., & De Meulenaer, B. (2024). Characterization of pulse-containing cakes using sensory and instrumental approaches. Foods, 13(22), 3605. https://pmc.ncbi.nlm.nih.gov/articles/PMC11592933/ https://doi.org/10.3390/foods13223575 DOI: https://doi.org/10.3390/foods13223575

Hou, D., Yousaf, L., Xue, Y., Hu, J., Wu, J., Hu, X., Feng, N., & Shen, Q. (2019). Mung bean (Vigna radiata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients, 11(6), 1238. https://doi.org/10.3390/nu11061238 DOI: https://doi.org/10.3390/nu11061238

Ismail, B. P., Lamsal, B. P., & Sessa, D. J. (2024). Optimization of functional gluten-free cake formulation using rice flour, coconut flour, and xanthan gum via D-optimal mixture design. Foods, 13(24), 4027. https://pmc.ncbi.nlm.nih.gov/articles/PMC11666986/

Jha, A. B., Warkentin, T. D., & Tar’an, B. (2025). Profiling the nutritional, phytochemical, and functional properties of mung bean varieties. Plants, 14(2), 238. https://pmc.ncbi.nlm.nih.gov/articles/PMC11854456/ https://doi.org/10.3390/foods14040571 DOI: https://doi.org/10.3390/foods14040571

Kassebaum, N. J., Jasrasaria, R., Naghavi, M., Wulf, S. K., Johns, N., Lozano, R., Regan, M., Weatherall, D., Chou, D. P., & Eisele, T. P. (2014). A systematic analysis of global anemia burden from 1990 to 2010. Blood, 123(5), 615–624. https://doi.org/10.1182/blood-2013-06-508325 DOI: https://doi.org/10.1182/blood-2013-06-508325

Liu, Y., Xu, M., Wu, T., & Lin, L. (2023). Effect of different milling methods on physicochemical and functional properties of mung bean flour. Frontiers in Nutrition, 10, 1117385. https://doi.org/10.3389/fnut.2023.1117385 DOI: https://doi.org/10.3389/fnut.2023.1117385

Masanja, H., Martin, H. D., Jumbe, T., & Gichohi-Wainaina, W. N. (2025). Efficacy of iron-rich snacks in improving iron status among adolescent girls (10–19 years): A systematic review. Advances in Nutrition, 16(12), 100549. https://doi.org/10.1016/j.advnut.2025.100549 DOI: https://doi.org/10.1016/j.advnut.2025.100549

Pasricha, S. R., Tye-Din, J., Muckenthaler, M. U., & Swinkels, D. W. (2021). Iron deficiency anaemia. The Lancet, 397(10270), 233–248. https://doi.org/10.1016/S0140-6736(20)32594-0 DOI: https://doi.org/10.1016/S0140-6736(20)32594-0

Sahi, S. S., & Alava, J. M. (2003). Functionality of emulsifiers in sponge cake production. Journal of the Science of Food and Agriculture, 83(14), 1419–1429. https://doi.org/10.1002/jsfa.1557 DOI: https://doi.org/10.1002/jsfa.1557

Salam, R. A., & Bhutta, Z. A. (2016). Interventions to improve adolescent nutrition: A systematic review and meta-analysis. Journal of Adolescent Health, 59(4S), S29–S39. https://doi.org/10.1016/j.jadohealth.2016.06.022 DOI: https://doi.org/10.1016/j.jadohealth.2016.06.022

Sari, P., Judistiani, R. T. D., Herawati, D. M. D., Dhamayanti, M., & Hilmanto, D. (2022). Iron deficiency anemia and associated factors among adolescent girls and women in a rural area of Jatinangor, Indonesia. International Journal of Women’s Health, 14, 1137–1147. https://doi.org/10.2147/IJWH.S376399 DOI: https://doi.org/10.2147/IJWH.S376023

Sun, J., Li, M., & Zhang, Y. (2024). Impact of weekly iron-folic acid supplementation on nutritional status among school-age children and adolescents: A systematic review and meta-analysis. Frontiers in Pediatrics, 12, 1366540. https://doi.org/10.3389/fped.2024.1366540 DOI: https://doi.org/10.3389/fped.2024.1366540

Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200–213. https://doi.org/10.1016/j.tifs.2020.07.017 DOI: https://doi.org/10.1016/j.tifs.2020.07.017

Downloads

Published

31-07-2026

Issue

Vol. 2 No. 2 (2026): Nutrismart July Edition

Section

Articles

License

Copyright (c) 2026 Azkia kia (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with Jurnal Gizi dan Teknologi Pangan : Nutrismart agree to the following terms:

1. Authors retain copyright and grant the journal the right of first publication, with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0). This license allows others to share and adapt the work, provided appropriate credit is given to the author(s) and to the work's initial publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), with an acknowledgement of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges as well as earlier and greater citation of published work.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-sa/4.0/).

How to Cite

Azkia, Hasani, M. S. ., & Rahmawati, N. . (2026). Sponge Formula Based on Mung Bean Flour as a Functional Food Source of Iron for Preventing Anemia. Jurnal Gizi Dan Teknologi Pangan : Nutrismart, 2(2), 154-164. https://doi.org/10.64146/j8esgg34