ABSTRACT

Background: Breast milk is the optimal source of nutrition for infants, and adequate maternal nutrition is critical to ensure its quality and volume. Winged bean (Psophocarpus tetragonolobus L.) is a nutrient-rich legume containing up to 46.01% protein and essential amino acids, making it a potential functional ingredient for developing high-protein foods for lactating mothers. This study aimed to evaluate the sensory acceptability and consumption levels of biscuits made with winged bean seed flour among breastfeeding mothers in Aceh Province, Indonesia, a region with persistently high stunting rates despite ongoing nutritional programs.
Methods: The research was conducted in two phases. Phase I involved a true experimental design in a controlled laboratory setting using rabbits (Oryctolagus cuniculus) to evaluate the safety and potential physiological effects of the formulated biscuits. Phase II employed a qualitative organoleptic test to assess sensory attributes (color, taste, aroma, and texture) and residual portions of biscuits consumed by 40 breastfeeding mothers from three villages in the Lampisang Community Health Center area, Aceh Besar District, from 11 to 17 July 2025. Data were analyzed using univariate and bivariate approaches, with Analysis of Variance (ANOVA) applied at a significance level of α = 0.05.
Results: The mean sensory scores were 1.93 for color, 2.60 for taste, 2.63 for aroma, and 2.98 for texture (on a 3-point scale), with texture receiving the highest rating, described as “crispy and dry.” Residual biscuit analysis indicated a mean value of 0.325, suggesting minimal leftover portions and high overall consumption. ANOVA results showed no statistically significant differences (p > 0.05) between sensory parameters and leftover amounts, indicating consistent acceptability across all attributes.
Conclusion: Biscuits made from winged bean seed flour were well-accepted by breastfeeding mothers and demonstrated potential as a functional food to support maternal nutrition and breast milk production. Further research is recommended to evaluate nutrient bioavailability, long-term effects on lactation outcomes, and strategies to optimize large-scale production.

KEYWORDS

Breastfeeding mothers, Winged bean biscuits, Sensory acceptability, Maternal nutrition, Functional food

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