*) Correspondence Email: eniharmayani@ugm.ac.id ABSTRACT: The meal from peanut oil extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut Keywords: kluiklui, flour-enriched kluiklui, banana flour, porang glucomannan, indigestible fraction 9 Research Article Nasser Farid Geraldo 1)* , Agnes Murdiati 1) , Eni Harmayani 1) 1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, INTRODUCTION https://journal.ugm.ac.id/ifnp IFNP, Vol. 18, No. 1 (2021) ISSN 2597-9388 DOI: 10.22146/ifnp.57223 Universitas Gadjah Mada, Yogyakarta, Indonesia meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks. In order to improve the sensory, physicochemical, and nutritional content of kluiklui, different types of flour enriched kluiklui (FEK) were produced by incorporating native banana flour or type-3 resistant starch banana flour at two levels (4 and 5%) and 1% porang glucomannan (mass basis) in this study. The produced kluiklui were evaluated for physicochemical, sensory and nutritional properties and were compared with a control kluiklui made from 100% partially defatted peanut paste. The samples with 1% porang glucomannan and those with the combination of 4% type-3 resistant starch banana flour and 1% porang glucomannan achieved the highest consumer acceptance with overall acceptability value 5.53 and 5.40, respectively. The developed products were found to be highly nutritious in terms of protein and carbohydrates. However, the products had a higher value of moisture content and required further drying. The indigestible fraction was also increased in the formulated kluiklui, which is attributed to the synergistic presence of fiber. Sample containing 4% type-3 resistant starch banana flour and 1% porang glucomannan exhibited the highest indigestible fraction content (30.76%). Our results showed that the nutritionally and sensory accepted flour enriched kluiklui can be prepared using banana flour and porang glucomannan. Unripe banana flour (UBF) is a suitable substitute in the pro- Snack foods are reasonably priced and alternatives to home- cooked foods. Furthermore, they are convenient and economical for a busy lifestyle. Snacks exist in several forms and meet specific needs according to their composition (Agbaje et al., 2014; Khouryieh & Aramouni, 2013), so it is gaining prominence amongst youth and younger generations and is becoming an important part of life. Nowadays, the demand for functional products, especially those rich in indigestible fiber, is increasing. The traditional indigestible substance in food is not the portion of the indigestible fraction (IF) represented but all substances that can reach the colon intact and facilitate the fermentative microflora (Saura-Calixto et al., 2000). Acceptable kluiklui can also be made by incorporating maize flour at the level of 5 percent (Sanya, et al., 2013; Sanya et al., 2015) to maintain its quality aspects. Enriching the kluiklui with an indigestible fraction remains a significant idea to improve the consumer's health and help avoid chronic diseases. The partially defatted peanut paste developed from crushed peanut provides a high-protein food ingredient for snack formulation. Partially defatted peanuts paste is very low in saturated fat and cholesterol (Fekria et al, 2012). In developing countries of West Africa as well as Benin, the partially defatted peanut paste is transformed into kluiklui, a snack produced using traditional technology by women from Agonli, central Benin –'(Sanya et al., 2013; Sanya et al., 2015; Videgla et al., 2016). Homemade kluiklui is very popular among the population. Naturally, it is tasty. Depending on the ingredients added, kluiklui may taste sweet or salty, has a long shelf life, and is relatively low cost. Porang glucomannan is a viscous neutral dietary fiber extracted from Amorphophallus oncophyllus or Porang tubers (Harmayani et al., 2014). Porang glucomannan is also advantageous due to one of its primary benefits as an indigestible dietary fiber (Chua et al., 2010). Porang glucomannan, with a solubility of 86.43% and a high viscosity (Harmayani et al., 2014), could inhibit the growth of certain bacteria (Harmayani et al., 2014). Due to its health benefits and functional properties, porang glucomannan can be added to many foods applications. Glucomannan was incorporated in pudding and noodles at 1, and 2 percent level, and quality attributes were found to be improved along with the fiber content and the texture (Cui et al., 2019; Xiong et al., 2009; Yun Zhou et al., 2013). duction of snacks because of its nutritional/nutraceutical potential and represents an alternative source of indigestible carbohydrates and antioxidant compounds. reported the beneficial effects of this flour on human health, associated with indigestible components such as resistant starch. Resistant starch provides a better appearance, texture, and mouthfeel than conventional fibers to food products . However, considering the heat sensitivity of a native source of resistant starch, the use of a thermostable resistant starch source, in this case, type-3 resistant starch of banana flour, will be beneficial to increase the concentration of resistant starch in the final product. Nowadays, the development and production of fiber-enriched products help reduce the deficit of fiber intake in the consumer's diet. Kluiklui, a protein-rich source food, is less in indigestible fraction. Potential fiber sources for fiber-enriched dietetic food products are very diverse. The excellent source of fiber such as banana flour and porang glucomannan were tested and proven as possible fiber sources in food products. Banana flour and porang glucomannan can help in the challe- Supplemented with Porang Glucomannan and Banana Flour Physicochemical Nutritional and Sensory Properties of Kluiklui