Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour

Abstract

Marantha arundinacea L. or arrowroot is a tropical plant that can be taken tuber as processed food product. This plant bulbs can be made flour to produce food, such as fresh bread done in this study. The research was conducted in 2017 at the Nutrition Lab of the Faculty of Public Health of the University of North Sumatra for making of fresh bread and Balai Penelitian Standardisasi Industri (Baristan) Medan for the examination of nutritional quality, from the production of bread from flour bulbs Marantha arundinacea L. and wheat flour. Nutritional analysis performed include moisture content, ash content, fat content, carbohydrate levels, protein content. The results found that the quality of nutrition examined varied. The addition of more arrowroot flour in the production of fresh bread will increase the levels of crude fiber, and carbohydrates. It is expected that arrowroot flour can be used as a mixture in the manufacture of food such as fresh bread added to the ingredients of about 10-30%, and arrowroot flour can exchange of wheat flour commonly used in the production of bread.

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

“…The ash content of composite flour is from 2.40% to 2.45%. Based on the research results, it is known that arrowroot flour has the highest ash content (5.34%) compared to all other samples, which was in line with Sudaryati et al [20]. All composite flours were not significantly different from each other in the parameters of moisture content, ash content, fat content, protein content, and crude fiber content, which shows that the addition of a ratio of 5%, 10%, and 15% in arrowroot tuber flour and suweg flour does not have a significant effect to all composite flours.…”

Ararot (Maranta Arundinacea L.) Ri̇zomlarinin Fi̇toki̇myasal, Tibbi̇ Ve Besi̇nsel Özelli̇kleri̇ Ve Çeşi̇tli̇ Kullanimlari

“…Diğer Latin Amerika ülkelerinde tür arruz, envers blanc ve dictame (Antiller); ararot-Barbados (Barbados); sagú ve bribrí (Kosta Rika); araroetoe ve arraroet (Curaçao); amaranta ve pitisilén (Porto Riko); mouchasse (Santa Lusia); marantha (Kolombiya); guapo, guate, guate gallina, salú, bordocillo, caramaco, maranta ve yuquilla (Venezuela) [13]; Bermuda ararot (Bermuda) [13,16] ve ararute (Karayipler) [5] gibi çeşitli isimlerle bilinir. Amerika'da olduğu gibi bitki Asya kıtasında da popüler olup terminolojisinde büyük farklılıklar vardır [aloro, araru, aroro ve uraro (Filipinler); cauallo (Hindistan); belanda [13] ve ubi bemban (Malezya) [19]; hoangting (Vietnam); kuzuukon (Japonya) [13,15]; hulankeeriya, aerukka (Sri Lanka) [16,20]; sitalpati, muktapati, arrowroot (Bangladeş) [9]; adalut (Myanmar) [7]; garut [16,21], ubi garut [19], marantale [13] (Endonezya)]. İsimlendirmede aynı ülke içinde de bölgesel farklılıklar görülmüştür.…”

“…Ararot ununda bulunan amino asitler (triptofan, treonin, izolösin, lösin, lizin, metionin, sistein, fenilalanin, tirozin, valin, arjinin, histidin, alanin, aspartik asit, glutamik asit, glisin, prolin ve serin) ve miktarları da bu araştırmada yer almıştır (Tablo 3) [36]. Rizomlar potasyum, demir, manganez, bakır [7,35,36,37], kalsiyum [7,13,36,37], klor [7,36,37], fosfor, magnezyum ve çinko [13,[35][36][37] gibi mineralleri ve niasin, tiamin, piridoksin, pantotenik asit ve riboflavin gibi B grubu vitaminleri içerir [7,37] (65-357 kkal), lipit (%0.12-1.79), ham lif (%0.17-23.25) ve toplam nişasta (%6.4-30) içerikleri birçok çalışmada bildirilmiştir [1,[4][5][6][7][8]10,14,16,18,21,23,24,32,38,39] (Tablo 4). Ararot yüksek kaliteli zengin karbonhidrat kaynağıdır [5,13,15,18,23,32].…”

“…Kolayca sindirilebildiğinden genellikle çocuklar için hazırlanan ekmek ve bisküvilerde [35] ve ayrıca kurabiye ve unlu mamullerde kullanılır [15,39,58]. Ararot unu kurabiye, bisküvi, kek, tatlı ve benzeri gıdaların yapımında kullanılan diğer malzemelerle karıştırılabilir [21]; soya veya kabak ile birlikte bebekler için tamamlayıcı gıda olarak geliştirilebilir [16]. Bazı gıda müstahzarlarında koyulaştırıcı ve dengeleyici olarak ve tedavi amaçlı kullanılır [8,19,20]; mutfaklarda çorba, sos, salata sosu ve et suyu sosu hazırlamada kullanılır [7].…”

An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry

“…Arrowroot (Maranta arundinacea), also known as sago banban, sago rare, sago andrawa, sagu, Patat, arut, jelarut, irut, larut, labia walanta, or hudasula [18], is a native plant to the West Indies [19], Indonesia [20], or tropical regions of South America [21]. The physiochemical properties of arrowroot from various sources are quite similar [22].…”