Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(10), 709-716
DOI: 10.12691/jfnr-7-10-4
Open AccessArticle

Cookies Prepared using Peanuts, Pregerminated Soybean, and Moringa Leaf Flour Improve Food Intake and Nutritional Status in Malnourished Patients

Widodo P.1, 2, Budiningsari D.1, and Susetyowati1

1Nutrition and Health Department, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada. Farmako Street, Sekip Utara, Yogyakarta, Indonesia 55281

2Waluyo Jati Hospital, Probolinggo, East Java, Indonesia

Pub. Date: October 18, 2019

Cite this paper:
Widodo P., Budiningsari D. and Susetyowati. Cookies Prepared using Peanuts, Pregerminated Soybean, and Moringa Leaf Flour Improve Food Intake and Nutritional Status in Malnourished Patients. Journal of Food and Nutrition Research. 2019; 7(10):709-716. doi: 10.12691/jfnr-7-10-4


Meals provided to patients in hospitals is an essential part of their treatment. The meals of malnourished patients have been observed to be devoid of basic nutrients that support patient recuperation. This study examined the effect of consumption of a energy-rich and high-protein cookie, called Pronisi, prepared using peanuts, pregerminated soybean, and Moringa leaf flour, on patients’ food acceptance, food intake, and nutritional status. This was a quasi-experiment study with pretest-posttest with a control group design conducted. The subjects were malnourished-at-risk adult inpatients, divided into intervention group and the control group. The Independent T-test analyses were used to analyze the differences between two groups. Patients’ acceptance of Pronisi is significantly higher in comparison to green bean porridge (p < 0.001). Energy and protein intake from in-between meals in the intervention group was significantly higher (100.68±9.79 kcal; 35.41 ± 0.71 g, respectively) compared to the control group (3.75±0.21 kcal; 2.83±0.22, respectively). There was significantly high reduction in body muscle mass percentage in the control group in comparison to the intervention group (-0.51;-0.43, respectively, p< 0.001). There was a significant difference in SNST (Simple Nutrition Screening Tool) scores in the intervention group in comparison to the control group (0.68 ; 0.63, respectively; p<0.001). Food acceptance, nutritional intake, and nutritional status of malnourished-at-risk patients was high with the provision of Pronisi.

Food acceptance nutrient intake nutritional status; hospitalized patients; snack between meals peanuts soybean and Moringa

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