A Locally Sourced High-Fiber Snack Bar from Purple Sweet Potato and Kidney Beans: Nutritional Value, Acceptability, and Satiety Index

Abstract

Low dietary fiber intake is associated with an increased risk of excessive energy consumption and obesity. In Indonesia, the average fiber intake remains far below the recommended daily intake, highlighting the need for developing functional foods that promote satiety and help regulate appetite. This study aimed to develop a snack bar based on purple sweet potato (Ipomoea batatas L.), kidney beans (Phaseolus vulgaris), and selected seeds, and to evaluate its potential satiety index. A Completely Randomized Design (CRD) with six formulations was applied using different proportions of purple sweet potato flakes and red kidney bean flakes with or without seed addition. The snack bar products were evaluated for sensory attributes using a hedonic test and for chemical composition including moisture, ash, protein, fat, carbohydrate, and dietary fiber using standard analytical methods. All formulations met the high-fiber criteria, with dietary fiber content ranging from 6.15-19.38%. Significant differences in nutrient composition and energy content were observed among formulations (p<0.05). The best formulation was further evaluated for its satiety effect using the Visual Analogue Scale (VAS) method with white bread as the reference food. The formulation showed a satiety index of 104, indicating higher satiety than white bread and a commercial snack bar (97). These findings suggest that the developed snack bar has potential as a functional food to support appetite regulation and obesity prevention.