Innovation in Making Cassava Opak-Opak with The Addition of Chicken Eggs on Nutritional Profile

Summary

This study investigates the effect of incorporating chicken eggs into traditional cassava opak-opak — an Indonesian cracker product — on its nutritional composition. By varying the proportion of egg added, the authors assess whether this intervention can improve the protein and overall nutrient density of an otherwise predominantly carbohydrate-based traditional snack. The findings are likely to indicate that egg addition meaningfully elevates protein content, contributing to efforts to improve the nutritional quality of locally produced traditional foods in Indonesia.

UK applicability

This study is specific to an Indonesian traditional food product and has limited direct applicability to UK food systems or policy. However, the underlying principle of fortifying starchy, low-protein staple or snack foods with egg protein may offer transferable insights for product development in the UK functional and traditional foods sector.

Key measures

Protein content (%); fat content (%); moisture content (%); ash content (%); carbohydrate content (%); possibly organoleptic/sensory scores

Outcomes reported

The study likely measured the macronutrient and micronutrient composition of cassava-based opak-opak crackers formulated with varying levels of chicken egg addition. Proximate analysis parameters such as protein, fat, moisture, ash, and carbohydrate content were probably reported across treatment groups.

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