Development of Biscuits from Winged Bean Seeds (Psophocarpus tetragonolobus L) as a Primary Source for Enhancing Breast Milk Production to Reduce Stunting Rates in Aceh Province, Indonesia

Background: Breast milk is the optimal source of nutrition for infants, and adequate maternal nutrition is critical to ensure itsquality and volume. Winged bean (Psophocarpus tetragonolobus L.) is a nutrient-rich legume containing up to 46.01% protein andessential amino acids, making it a potential functional ingredient for developing high-protein foods for lactating mothers. This studyaimed to evaluate the sensory acceptability and consumption levels of biscuits made with winged bean seed flour amongbreastfeeding mothers in Aceh Province, Indonesia, a region with persistently high stunting rates despite ongoing nutritionalprograms.Methods: The research was conducted in two phases. Phase I involved a true experimental design in a controlled laboratory settingusing rabbits (Oryctolagus cuniculus) to evaluate the safety and potential physiological effects of the formulated biscuits. Phase IIemployed a qualitative organoleptic test to assess sensory attributes (color, taste, aroma, and texture) and residual portions of biscuitsconsumed 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), withtexture 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 potentialas a functional food to support maternal nutrition and breast milk production. Further research is recommended to evaluate nutrientbioavailability, long-term effects on lactation outcomes, and strategies to optimize large-scale production.