Formulation of Analogue Rice Using Cassava (Manihot esculenta) and Mung Bean (Vigna radiata L.) Flour with the Addition of Katuk Leaves (Sauropus androgynus) for Fulfilling Nutrition during Breastfeeding
Sulfi (a), Nurhisna, NIU. (b), Abdullah, N. (a), Tawali, AB. (a), Langkong, J. (a), Mahendradatta, M. (a*)

a) Food Science and Technology, Hasanuddin University
Jalan Perintis Kemerdekaan No.KM.10, Kota Makassar 90245, Indonesia
b) Seoul National University
*metamahendradatta[at]gmail.com

Abstract

The nutritional needs of breastfeeding mothers must be considered in fulfilling their nutrition. This is because breastfeeding mothers do not only fulfill their own needs but must produce breast milk for their babies. The purpose of this research was to improve and complement the nutritional needs of mothers who consume rice on regular basis by improving its nutrition value through local food sources based such as cassava and mung beans. This research also was done to obtain the physical characteristics of analogue rice, and to obtain the optimal formulations and nutritional profiles of analog rice produced. This research was conducted in two stages. The first stage involving of physical analysis of analog rice and sensory tests of analog rice. The second stage was to analyze the chemical profile of analogue rice produced. The results obtained in the first stage were the physical analysis of analogue rice to kamba density, water absorption, swelling power, cooking time, and water content namely 0.463167 g/ml- 68.9667%- 4.85%, 4 minutes 28 seconds, and 6.403%. The chemical profile of the best analogue rice was produced from a ratio of 60% cassava flour and 40% mung bean flour, namely ash content of 2.95%- protein 14.22%- fat 2.58%, carbohydrates 73.84%- 2.47% fiber- 385.08 kcal calories- 0.25146 mgQE/g flavonoids, and 0.34811 mgGAE/g total phenolics.

Keywords: Analogue rice, Mung beans, Cassava

Topic: Food Processing and Packaging