Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets

Abstract

Composite flour ratio Tengger potato starch and flour made with the aim of Moringa leaves as a substitute for wheat flour containing gluten and casein to be used as raw material products GFCF (Gluten Free Casein Free). The experimental design use completely randomized design consisted of four treatments (ratio of Tengger's potato starch and moringa leaf powder 100%: 0%, 96%: 4%, 95%: 5% and 94%: 6%) and three replications; and then analyzed to determine the proximate contents (water, ash, protein, fat, crude fiber, carbohydrates) and physical properties (color, water absorption, temperature gelatinization starch). Data were statistically tested using ANOVA and Duncan's Multiple Range Test (DMRT). Results showed that the ratio of composite flour and potato starch flour Moringa leaves Tengger significantly different with the content of the proximate and physical properties. The best composite flour which is approaching the characteristics of wheat flour is composite flour with a ratio of potato starch Tengger and flour of Moringa leaves 94%: 6% moisture content 9.940 g / 100g, ash content of 2.045 g / 100g, protein content of 3.090 g / 100 g, levels 0.286 g fat / 100 g, crude fiber content of 0.597 g / 100 g, carbohydrate levels 84.638 g / 100 g, and the physical properties include brightness level of 82.79, the value of 1.56 greenish, yellowish 59.66 value, water absorption 129.861 %, and the starch gelatinization temperature 62,5oC. Composite flour potato starch ratio Tengger and moringa leaf powder can be used in products that do not require high development namely pastry products such as cookies and snacks.

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

“…M. olifera seeds 38 or leaves 39 were utilized as a fortifying ingredient of the biscuit. Indeed, Kiranawati et al 40 used a composite flour of potato starch and Moringa leaves flour to substitute wheat to produce GF and casein-free staple foods (cookies and snacks). These authors revealed that the best composite flour with similar properties to wheat flour is composed of a ratio potato starch/Moringa leaves flour of 94% / 6%.…”

“…They concluded that only breads with 20 g/100 g of enrichment showed a significant increase in total, soluble and insoluble fibers. While Oniszczuk et al 59 mixed different amounts of chestnut flour (10,20,30,40, and 50%) with rice and bean flours to produce innovative GF pasta. In a sample containing 20% or more of chestnut flour, up to 13 amino acids were detected.…”