Developing an Instant Champorado with Mung Bean and Inulin Sachet

Tsen, Yee Kee (2025) Developing an Instant Champorado with Mung Bean and Inulin Sachet. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

This project focused on developing an instant Champorado powder sachet to reduce the challenges of transporting wet ingredients into rural areas, while maintaining the sensory appeal and nutritional qualities of the traditional dish. To achieve this, three formulations were prepared: a control (containing glutinous rice, cocoa powder, and sugar) and two fortified versions with added mung bean flour and inulin (Formulation 1: 9.52% mung bean and 4.76% inulin; Formulation 2: 16.67% mung bean and 8.33% inulin). The formulations were evaluated through proximate composition analysis, physicochemical tests, reconstitution studies, and consumer sensory evaluation using a 7-point hedonic scale. The results showed that fortification with mung bean flour and inulin significantly improved the nutritional profile. Protein content increased from 9.32% in the control to 11.68% in Formulation 2, while dietary fibre rose from 6.53% to 14.56%. In contrast, fat and moisture contents decreased, and ash content increased slightly, reflecting the added mineral contribution. Despite the same sugar content, Brix values were slightly higher in the fortified samples, likely due to soluble oligosaccharides in mung bean and inulin. Reconstitution tests indicated that the powders retained good dispersibility, flowability, and water solubility, showing minimal differences compared to the control. Sensory evaluation revealed that appearance, colour, and sweetness were not significantly affected, although aroma was preferred in the control sample. However, the overall acceptance scores remained above neutral for all three formulations, with the fortified samples performing comparably to the control. In conclusion, converting Champorado into a dry instant sachet is technically feasible and nutritionally advantageous. The fortified version, particularly Formulation 2, enhanced protein and fibre content without compromising consumer acceptability, making it a practical and transport-friendly product suitable for rural distribution and daily consumption