Berdasarkan hasil penelitian tersebut, disarankan perlu dilakukan penelitian lebih lanjut mengenai uji umur simpan, pengemasan, dan desain kemasan produk. Selain itu aspek penerimaan pasar terhadap produk flakes berbasis tepung talas, kacang hijau dan pisang perlu dikaji lebih lanjut. Kajian mengenai optimasi kandungan gizi dan non gizi yang memiliki fungsi bagi kesehatan sebagai nilai tambah produk dalam formulasi produk yang dihasilkan juga penting untuk dilakukan. Kajian yang mengarah pada formulasi dan rekayasa teknologi proses pembuatan flakes berbasis tepung talas, kacang hijau dan pisang sebagai bahan baku juga dapat dilakukan dalam upaya pemanfaatan bahan baku lokal, sehingga mampu digunakan dengan manfaat yang lebih baik.
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