KAJIAN NILAI GIZI DAN SIFAT SENSORI KUE BAYI YANG DIOLAH DARI JAGUNG KUNING MANIS (Zea mays L.) DAN KACANG HIJAU (Vigna radiate)

Corn contains 9.8% protein, 7.3%, fat, and 69.1% carbohydrates, and mung beans contain 22.9% protein, 1.5% fat, and 56.8 carbohydrates. Both of these ingredients can be processed into flour for making cookies that will be suitable for babies and toddlers that have reached the stage for solid food. The research study was conducted using two products of sweet yellow corn and mung beans to develop baby cookies. this study aimed to analyze the nutritional value and evaluate the sensory properties of the cookies. in this research, a different formulation of the cookie mixture was prepared by altering the level of baby cookies with sweet yellow corn and mung bean flour. The experimental design that was used was the Randomized Block Design. The formulation (corn: mung bean) applied were; 60:40%, 55:45%, 45:55%, and 40:60%. The evaluations of sensory properties, including texture, taste, color, and aroma, were asses by 20 nursing mother panelists by using the hedonic scoring scaConsidering anng an equal proportion of nutritional value for good baby food, a 55% corn and 45% mung bean ratio will be best for baby food. They are both economical and will be in range for most nursing mothers. While results from the sensory evaluations shows, there is not much difference in the four formulations of the attributes of the cookies.