The Utilization of Rice and Red Bean as Indigenous Food Source in Emergency Food Products

This study investigated the composition of rice flour and red bean flour in formulating emergency food products (EFP). The rice flour and red bean flour were added individually according to nine levels as a mixture of the other ingredients. EFP should meet the minimum values of Carbohydrates and protein. Soft cookies are the EFP made in this research. The characteristics evaluated were sensory evaluation, hardness level, colour, and proximate analysis to fulfil its EFP properties. The best-known treatment is a ratio of 50% rice flour and 50% red bean flour combination. Soft cookies have a characteristic hardness of 11846.5 Kgf at this concentration based on texture tests with a hedonic value of 3.77. The proximate analysis results show that the carbohydrate content is 66.3%, and the protein content is 11.6%. It follows the characteristics of emergency food with the requirement of 40-50% carbohydrates and 10-15% protein. Rice flour and red bean flour provide different characteristics in soft cookie products. With the richer rice flour in its composition, the soft cookies would gain a crunchier texture and a slightly white, brown colour. Meanwhile, the richer red bean flour, on its composition, would make the soft cookies stiffer, having a brittle texture, a slightly reddish-brown colour, and a dominant red bean aroma and taste.