Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product

Abstract

Mocaf (modified cassava flour), rice flour, and corn flour were used as mixed flour to prepare pasta product. Various levels of tempeh flour (0%, 2.5%, 5%, 7.5%, 10%, 12.5% and 15%) were incorporated to enrich nutritional content of the mixed flour, primarily protein. This current work aimed to understand the effect of tempeh flour addition on physicochemical characteristics (moisture content, ash content, protein content, fat content and whiteness level) and pasting properties of the mixed flour. The results showed that addition of tempeh flour did not exhibit significant impacts to moisture (9.17-10.18%), ash (0.74-0.91%), and fat content (4.68-5.65%) of the mixed flour. On the other hand, it produced significant effects on protein level, white degree and pasting properties at a significance level of 5%. In the absence of tempeh flour, protein level and whiteness level of the mixed flour reached 5.83% and 80.96%, respectively. Meanwhile, tempeh flour could increase protein content of 6.30-9.07% and alter whiteness level of 66.08-71.97%. In addition, the presence of tempeh flour was also found to improve viscosity in comparison with control. The protein level was higher as more tempeh flour was added, while whiteness level and viscosity appeared to decrease. Addition of 5% tempeh flour increased protein content to 6.88%, and the mixed flour has the best viscosity.