Effects of Sugar Addition on the Quality of Arrowroot–Banana–Mung Bean Flakes and Moisture-Based Shelf-Life Estimation in Different Packaging Materials

Arrowroot–Banana–Mung Bean flakes is a potential food product made from arrowroot, Ambon banana, and mung bean flour. Arrowroot–Banana–Mung Bean flakes require an optimal formulation to meet daily nutritional needs and to evaluate quality preservation during storage by determining shelf life. This study aimed to optimise the formulation of Arrowroot–banana–Mung Bean flakes with varying sugar levels and estimate shelf life. The study consisted of two steps. The first step identified the best-performing Arrowroot–Banana–Mung Bean flake formulation. This study used a Completely Randomised Design (CRD) with one factor: sugar addition levels of 5, 10, 15, 20, and 25 g, with three replications for each formulation. The chemical parameters were analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level, while the organoleptic parameters were tested using a hedonic scale scoring and analyzed by the Friedman test at a 5% significance level. The second step estimated the shelf life of the best formulation of Arrowroot–Banana–Mung Bean flakes packaged in metallised plastic, kraft paper, and polypropylene using the Accelerated Shelf-Life Testing (ASLT) method and the critical moisture content approach at 75% RH and 30°C. The 20 g sugar addition was the best formulation, yielding Arrowroot–Banana–Mung Bean flakes with 1.78% moisture, 2.27% ash, 7.43% fat, 7.74% protein, 80.78% carbohydrate, and 507 kcal/100 g. The shelf life of Arrowroot–Banana–Mung Bean flakes was estimated at 196 days in metalised plastic, 144 days in kraft paper, and 119 days in polypropylene. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and Production