Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge
Abstract:This study investigated the effects of autoclaving-time treatment (0, 3, 5, and 7 minutes) on the physicochemical and antioxidant properties of Indonesian instant cassava porridge or rowe luwa. The shelf-life prediction of rowe luwa porridge also was determined. The rowe luwa porridge contained nutrition, such as moisture content (4.41%), fat (7.69%), protein (11.77%), carbohydrates (67.15%), energy (384.89 kcal), zinc (2.73 mg/100g), calcium (174.48 mg/100 g), and iron (2.9 mg/100 g). Furthermore, rowe luwa h… Show more
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