"BRIN encourages diversification of food consumption with balanced nutrition following the change in consumption patterns, through local ingredients, such as noodles made from cassava and corn," Head of BRIN Laksana Tri Handoko stated here on Friday.
Handoko said the diversification of food made from local ingredients will also boost national food sovereignty amid fluctuations in the global commodity prices.
To this end, BRIN's Appropriate Technology Research Center (PRTTG) has conducted research by utilizing the potential of local foodstuffs as an intervention effort to provide specific nutrition that can contribute to accelerating a reduction in stunting rates.
PRTTG BRIN researcher Ainia Herminiati remarked that the development of local food innovations is conducted through the process of supplementation, fortification, and micronutrient enrichment.
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One of the local food innovations developed by BRIN is the instant jagung bose, or corn porridge, fortified with iron and supplemented with red beans as a source of protein.
The BRIN also created instant porridge and pudding as complementary foods for breastfeeding (MP-ASI) made from modified cassava flour as a source of carbohydrates.
Moreover, modified cassava flour is fortified with vitamins and minerals and then processed into dried noodles, pasta, biscuits, and snacks.
Furthermore, the BRIN has made instant porridge from sorghum flour enriched with protein sources from mung bean flour, kidney beans, and soybeans.
To produce biscuits and instant drinks, BRIN has utilized moringa leaves that contain iron, Vitamin A, Vitamin B, Vitamin C, Vitamin E, calcium, and magnesium.
In addition, BRIN develops products processed from bananas, such as banana flour, banana flakes, and banana bars, that can be consumed by children under the age of five.
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Translator: Martha S, Kenzu T
Editor: Rahmad Nasution
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