In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Ambon” and “Nangka”) flours to formulate snacks for the elderly. This study aimed to obtain the characteristics and quality of the banana flakes made with different rice and banana flours and determine the best combination for the elderly. The following were assessed in this study: the chemical properties (moisture, ash, protein, fat, carbohydrate, TDF, total sugar, mineral, inulin, TAC, and antioxidant activity), physical properties (color, hardness, and fracturability) and sensory evaluations. The results of our study showed that banana flakes made from black rice flour and ’Nangka’ banana flour had the highest contents of potassium, magnesium, zinc, and antioxidant activity. Furthermore, the texture of this formulation showed less hardness and high fracturability. However, all formulations showed the same acceptability on sensory evaluations based on the overall parameters. Thus, although banana flakes made from black rice flour and ‘Nangka’ banana flour are highly recommended for the elderly because of their texture and nutrients, using other formulations is also edible and can be consumed for health benefits.

Keywords: Antioxidant activity; Banana flake; Banana flour; Elderly; Inulin; Rice flour