Modified cassava flour (mocaf) is made from fermented cassava. Mocaf can be made into delicious products but lacks in protein, fat, and mineral content. Thus, mocaf cookies need to be fortified with other ingredients such as moringa (Moringa oleifera), katuk (Sauropus androgynus), and kale (Brassica oleracea var. sabellica). This vegetable are rich in calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), manganese (Mn) and zinc (Zn). The aim of this study to compare nutritional values mocaf cookies with an additional three-leaf powder of moringa, katuk, and kale. The moringa cookies have the highest fat (38.1±1.2%) and crude fiber content (1.4±0.15%). After that, kale cookies has the highest protein content were 5.08±0.58%. Then, the cookies with the highest potassium, calcium, and magnesium content are kale cookies (202.0±0.5; 82.3±0.5; 97.7±0.58 mg/100 g), followed by katuk cookies (198.0±1; 64.5±0.4; and 71.5±0.1 mg/100 g) and moringa cookies (169.0±0.1; 77.3±0.2; and 63.0±0.8 mg/100 g). Generally, aroma, taste and color of mocaf cookies with vegetable powder were still acceptable for consumption. In conclusion, the fortification of moringa, katuk, and kale leaf powder for mocaf cookies success to increase their nutritional values, such as proximate and mineral content of the cookies.

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Research on reducing calcium oxalate on the process of taro flour making has been conducted. Taro flour is made to facilitate storage and and further processing into other food products. Itching because of the high content of calcium oxalate in taro flour is a constraint for the acceptance of taro processed products. Experimental treatment of soaking process with citric acid and salt solutionwas done to reduce the calcium oxalate content. The obtained flour is then processed into food products such as cookies and brownies. The analyzes include calcium oxalate content and organoleptic test on taro flour and its products.This study showed that the soaking treatment using citrate and salt solution in taro flour process reduces more calcium oxalate content than other treatments. The test results of calcium oxalate content to the products of cookies and brownies is undetectable.