Nutritional Composition, Whiteness Index, and Starch Granule Profile of Iodine Fortified Modified Cassava Flour (Mocaf)

Abstract

Background. Modified cassava flour (Mocaf), high amylose carbohydrate source, was made from available easy to find cassava. It used as the vehicle for potassium iodide (KIO3) in iodization program for IDD alleviation. Objectives. To analyze nutritional composition at various KIO3 concentration, to evaluate brightness (L*) and whiteness index (WI) at different KIO3 and package type during storage, and to analyze starch granule profile. Method. This study is a complete randomized experiment. Mocaf was separated and packed into several types of material packages made of polyethylene (PE), polypropylene (PP), and aluminum foil (AF). Data were analyzed using ANOVA followed by Duncan test. Results. There were no significant differences among moisture, ash, protein, and fat content from various KIO3 concentrations (p>0.05), however starch and amylose showed significant differences (p<0.05). The range of sample compositions were11.57±0.05-11.73±0.09% wb moisture, 0.91±0.02-1.00±0.01% db ash, 1.13±0.008-1.16±0.02% db protein, fat content around 0.35±0.005% dB at all fortification concentrations, 88.61±0.05–91.50±0.18% db starch, and 31.91±0.25–33.76±0.15% db amylose. The level of brightness (L*) among samples packed in PE, PP, and AL was significantly different (p<0.05), at a range of 88.59±0.22-89.45±0.21%, 88.83±0.13-89.62±0.10%, and 89.36±0.44-89.97±0.01%, respectively. Whiteness index (WI) for those packed in PE, PP, and AL was also significantly different (p<0.05), at a range of 87.02±0.29 – 90.56±0.07%, 87.12±0.21% - 90.58±0.62%, and 87.42±0.45 – 91.27±0.19%, respectively. The starch granule of mocaf was round, oval, and partially truncated, with particle size ranged between 1.523 - 20.464 μm. Conclusion. KIO3 fortified mocaf had similar nutritional composition at various fortification levels and packages, with good brightness (L*) and whiteness index(WI). Recommendation. Mocaf is feasible as wheat flour substitution and fortification vehicle alternative for iodization.