<![CDATA[The development of nutritious local foods that combine plant-based protein with natural food ingredients is relevant to contemporary nutrition and health innovation. Tofu is a familiar soy-based food that provides plant protein, while suji leaves (Dracaena angustifolia) are recognized as a chlorophyll source with potential as a natural green colorant. This study aims to develop suji leaf tofu as a nutritious food innovation that uses plant protein and natural colorants through the 4D research and development model comprising define, design, develop, and disseminate. Product development is directed toward formulation, processing, sensory quality, and consumer acceptance, with health relevance framed through food quality and nutrition rather than therapeutic claims. Evidence from recent reviews indicates that soy-food consumption is associated with several cardiometabolic and other health outcomes, although such evidence cannot be directly interpreted as a clinical effect of the developed product. The 4D model provides a structured pathway for identifying product needs, designing formulations, developing prototypes, evaluating quality, and disseminating the selected product. The study is expected to provide a scientific basis for further nutritional, physicochemical, bioactive, safety, and sensory evaluation of suji leaf tofu.]]>
Copyrights © 2026
