Nutritional Evaluation of Chayote Flour-Based Biscuits(Sechium Edule)

Abstract

Background: 1 Product development using chayote and evaluation of nutrients is a way to extend the
benefits of chayote.
Objectives: The objectives of of this study was to evaluate the nutritional content in chayote flour-based
biscuits so that it can be used as a healthy food product.
Method: Proximate evaluation for water content using the thermogravimetric method, the ash content of
the dry ashing method and the fat content of the Soxhletation method. Analysis of proteins and vitamins
using the UV-VIS spectrophotometry method, while minerals use the atomic absorption spectrophotometry
method.
Results: The results showed that the proximate analysis obtained the highest to lowest levels of carbohydrate,
fat, protein, water and ash, was calculated with the average value of each analysis ie carbohydrates (57.66
g / 100g), fat (19.39 g / 100g), protein (16.99 g / 100g), water (6.68 g / 100g) and ash (5.28 g / 100g). The
highest vitamin C is 13.97%, then vitamin E (0.11%) and vitamin A (0.041%) and the mineral composition,
namely potassium is the highest mineral in biscuits based on chayote flour(3,902 g / 100g), then sodium and
calcium (861.0 g / 100g and 665.6 g / 100g).
Conclusion: Biscuits based on chayote flourcontain high carbohydrate, vitamin C and potassium minerals.
It is hoped that product based on chayote flourbecome healthy food for the prevention of diabetes mellitus
and hypertension.