Evaluation of Protein and Iron Absorption of Mocaf-Based Weaning Food

Ratnawati, Lia; Desnilasari, Dewi; Indrianti, Novita; Sholichah, Enny; Kristanti, Dita

doi:10.6066/jtip.2021.32.1.1

Cited by 4 publications

(3 citation statements)

References 26 publications

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“…The substitution of wheat flour with MOCAF in the wet noodles would lead to lower protein content. As can be seen in a study conducted by Ratnawati et al (2021), the protein content of biscuits made from MOCAF was found to be 4.08±0.01%, significantly lower than that of commercial biscuits (8.56±0.01%). Different studies reported different protein content of chia seeds, ranging from 16 to 25% (Dinçoğlu and Yeşildemir, 2019).…”

Section: Color Properties and Proximate Composition Of Chia Seed Powdermentioning

confidence: 79%

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

Matita,

Soedirga,

Andriani

2024

Caraka Tani J. Sustain. Agric.

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The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. Chia seeds have the potential to improve the textural characteristics of gluten-free products due to their gel-forming ability and are a good source of plant-based protein. This study aims to utilize chia seed powder in the formulation of wet noodles substituted with MOCAF to possibly obtain wet noodles with equal textural characteristics and protein content to 100% wheat flour noodles. In this study, different ratios of wheat flour to MOCAF (100:0, 90:10, 80:20, 70:30, 60:40) and different amounts of chia seed powder (0%, 5%, 10%, 15%) are studied in terms of cooking quality (cooking loss and water absorption), textural properties (hardness, cohesiveness, and chewiness), color (brightness and hue angle). Higher MOCAF substitution resulted in higher water absorption and cooking loss, as well as undesirable (harder) textural properties. Incorporation of chia seeds powder successfully lowers the cooking loss and higher water absorption of the MOCAF-substituted noodles and noodles with 100% wheat flour without chia seeds powder. Chia seed powder can reduce the hardness while maintaining and increasing the chewiness of the MOCAF-substituted noodles. In the MOCAF-substituted noodles, comparable protein content to that of 100% wheat flour noodles can be achieved with the use of 10 to 15% chia seeds powder at a maximum 80:20 substitution ratio.

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Section: Color Properties and Proximate Composition Of Chia Seed Powdermentioning

confidence: 79%

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

Matita,

Soedirga,

Andriani

2024

Caraka Tani J. Sustain. Agric.

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“…The results are shown mean standard deviation (SD), with each measurement being done in triplicate. The optimum treatment was chosen using the De Garmo effectiveness index [19]. The steps involved in determining the result value (Nh) are as follows: determining the variable weight value (BV) based on respondents' evaluations of each variable's level of relevance, determining the effectiveness value (Ne) by dividing the difference in treatment value and the smallest value by the difference in treatment value and the highest value, determining the result value (Nh) of each variable obtained by multiplying the weight value (BV) by the effectiveness value (Ne).…”

Section: Discussionmentioning

confidence: 99%

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

Ratnawati,

Desnilasari,

Indrianti

et al. 2023

BIO Web Conf.

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Mocaf (modified cassava flour) is a locally sourced ingredient that can be an alternative in making complementary biscuits. However, the low protein content in mocaf, it is necessary to add ingredients that contain high protein, one of which is beans. The addition of banana puree also intended to increase its nutritional content of biscuit because bananas contain inulin. The aims of this research were to investigated the influence of combination of bean flour and banana puree types to the chemical characteristics of mocaf biscuit. This study employed a Completely Randomized Design with two factors : bean flour types (soybean, mung bean, and red bean flour) and banana puree types (Raja, Ambon, and Nangka). It was observed that the proximate, calorie, total sugar, total dietary fiber (TDF) and inulin content of mocaf biscuit. The results showed that the bean flour and banana puree types had a significantly affected on the TDF and inulin content of mocaf biscuit. Mocaf biscuit which fullfilled SNI 01-7111.2-2005 for complementary biscuits was sample A2B3 (mung bean flour and Nangka banana puree) with 4.90% moisture content, 1.82% ash, 10.50% protein, 16.30% fat, 71.38% carbohydrate, 474.21 kcal/100g, 21.50% total sugar, 4.85% TDF and 1.77% inulin.

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“…The digestibility of JG our was analyzed by in vitro enzymatic assay (Ratnawati et al, 2021). The sample was weighed (100-200 mg), then dissolved with 9 mL Walpole buffer (pH 2.0; 0.1 N).…”

Section: Protein Digestibilitymentioning

confidence: 99%

Physicochemical, nutritional, and functional properties of Javanese grasshopper (Valanga nigricornis Burm.) flour

Kristanti,

Iwansyah,

Setiaboma

et al. 2024

Preprint

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The flour prepared by the edible Javanese grasshopper (Valanga nigricornis Burm.) is an innovative and sustainable food source which is high in protein and other essential nutrients. The study focused on the pre-treatment effect on the nutritional and functional properties of Javanese grasshopper (JG) flour. The nutritional properties, protein digestibility, and amino profile of JG flour were evaluated. The physical properties, microstructure, and functional groups of JG flour were also measured. The results show that pre-treatment on JG flour significantly affected the yield, color, total solid, activity water, microstructure, ash, fat, and protein content (p < 0.05). Based on nutritional, physical, and functional properties of JG flour, pre-treatment using 0.3% sodium bicarbonate for 15 mins and blanched 2–3 mins has the highest ash, fat, and protein content with a complete essential amino acid such as histidine, threonine, methionine, valin, phenylalanine, isoleucine, leucine, and lysine. The JG flour, with good pre-treatment, can be used as an alternative functional and fortifying ingredient food.

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Evaluation of Protein and Iron Absorption of Mocaf-Based Weaning Food

Cited by 4 publications

References 26 publications

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

Physicochemical, nutritional, and functional properties of Javanese grasshopper (Valanga nigricornis Burm.) flour

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