DEVELOPMENT OF LARB MOO RECIPE USING BEANS-BASED PROTEIN FOR THE ELDERLY

Abstract

Elderly individuals experience physiological deterioration, increasing their susceptibility to diseases and protein deficiency, which is crucial for muscle development, bone maintenance, and immune system function. Certain animal protein sources contain high fat content, exhibit toughness, and present mastication challenges, resulting in inadequate protein intake among elderly populations. Legume-derived proteins offer an alternative source for high protein content, low fat concentrations, high fiber levels and nutrients, while simultaneously providing a soft texture conducive to mastication, making them suitable for developing elderly-appropriate cuisines. This research quasi experimental study aimed to develop Larb Moo (a traditional Thai minced meat salad) formulations utilizing kidney beans, soybeans, and black beans as meat substitutes, evaluating acceptance among 50 elderly participants. The black bean formulation received the highest preference ratings, while the soybean formulation demonstrated superior protein content (13.82 g). The conventional pork formulation contained the highest fat content (5.08 g), whereas the kidney bean formulation exhibited the greatest dietary fiber content (1.32 g), with statistically significant differences (p-value < 0.05). These findings indicate that all three legume-incorporated formulations offer health benefits, maintaining protein levels comparable to conventional Larb Moo while providing elevated dietary fiber content. Notably, both kidney bean and black bean formulations demonstrated significantly lower fat content (p-value < 0.05). Further research is warranted to investigate additional nutritional components present in legume-enhanced Larb Moo formulations and to evaluate potential long-term health impacts associated with sustained consumption.