Modified cassava flour (mocaf) as food additive on infant instant cream soup using fortificant of natural folic acid

Abstract

Modified cassava flour (Mocaf) can be used for food additive on the formulation of infant instant cream soup as thickener and binder of folic acid. The main objective of this study was to determine the optimum formulation condition of added mocaf and folic acid fortificant on infant cream soup for complementary feeding. Infant cream soup was prepared by adding mocaf at concentration 0, 6, 12, 18, 24, and 30% (w/w, base formula of cream soup), fortificant A (mixture of soy tempeh, nixtamalized corn, and fermented broccoli), and fortificant B (mixture of mung beans, nixtamalized corn and fermented broccoli). The optimum condition was achieved by adding mocaf at the concentration 30% and fortificant A, with composition of folic acid 191.14 µg/mL, dissolved protein 39.72 mg/mL, total solids 91.43 %, total sugars 926.73 mg/mL and reducing sugars 52.1 mg/mL. This formulation was able to increase folic acid by 10.27-folds in comparison with base formula of infant soup. LC-MS analysis showed folic acid monomer with molecular weight 442.75 m/z. Volatile compounds were dominated by acetic acid, furan and, fatty acid. Particle size distribution at quantities 10, 50 and 90% (v/w) had particle size of 10.58, 22.46, and 470.52 μm, respectively or average 141.26 μm.