Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

Abstract

Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

“…The development of analog rice by utilizing local ingredients has previously been carried out. Sada et al used mocaf, mung bean, and purple corn to make analog rice [23], Rumitasari combined white corn and mung bean [24], Hasbullah et al used mocaf flour and modified suweg flour [25], while Sulfi et al made analog rice consisting of cassava and mung bean [26]. The production of analog rice with a combination of cassava flour and banana flour, with the inclusion of Katuk leaf powder and soy lecithin, has never been attempted before where the analog rice produced has additional nutritional value and serves as a functional food, particularly for lactating women.…”

Development of Analog Rice Made from Cassava and Banana with The Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

“…The development of analog rice by utilizing local ingredients has previously been carried out. Sada et al made analog rice with the substitution of mocaf, mung bean and purple corn [23], Rumitasari made analog rice with a combination of white corn and mung bean [24], Hasbullah et al with the analog rice formulation consisting of mocaf flour and modified suweg flour [25], and analog rice made by Sulfi et al consisted of cassava and mung bean [26]. The manufacturing of analog rice with a combination of cassava flour and banana flour, with the addition of Katuk leaf powder, has never been carried out before where the analog rice produced has added value as a functional food for fulfilling the nutrition of lactating women.…”