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Every good food comes with its negative side, and ‘Kacang Koro’ is one of them. Although ‘Kacang Koro’ contains a lot of protein, it also has a negative side, such as an anti-nutritional factor. These anti-nutrient factors need to be removed in order to produce nutritious food. This study was aimed to determine the effect of pre-treatment (soaking, soaking-boiling, soaking-roasting, soaking-microwave) on physicochemical composition and sensory acceptability in ‘Kacang Koro’ energy bar. The energy bars were subjected to physical analyses, proximate analysis, calorie content, phytochemical analyses and sensory analysis. All the different treatments of ‘Kacang Koro’ energy bar showed moisture content of 8.29 12.42%, ash of 1.09 1.11%, crude protein of 7.51 10.14%, crude fat of 12.75 17.77%, crude fibre of 2.78 3.62%, and carbohydrate of 57.19 63.91%. The calorie content was found to be 484.81 511.29 kcal/100 g. The oxalate content in all ‘Kacang Koro’ pre-treated is ranged between 29.81 45.1 mg/kg. The phytic acid content is between 0.15% 0.37% and the tannin content is in the range of 25.53 L 52.30 mg GAE/L. Energy bar with soaking-microwave pretreated ‘Kacang Koro’ has higher value in crude protein, crude fat, and crude fibre but moderate in moisture and carbohydrate content, meanwhile lower in ash content. Sensory acceptability tests showed the sweetness, taste and overall acceptability of the samples were significantly different between ‘Kacang Koro’ energy bars using soaking compared to soaking-microwave pretreatment. The pre-treatment of ‘Kacang Koro’ may boost the use of these ‘Kacang Koro’ in the food industry and promote their application.

The effects of different pre-treatments on the physicochemical composition and sensory acceptability of ‘Kacang Koro’ energy bar