Optimization of low carbohydrate and high fibre Talas Beneng (Xanthosoma undipes K.Koch) flour for type 2 DM patients

Abstract

Talas beneng flour contains low carbohydrates and high fibre that can be used as snacks for type 2 DM patients. This study aimed to find the best and preferred nutritional value of Talas Beneng flour with two different treatments: steam oven-dried and oven-dried. The water content was analysed following the AOAC method; crude fibre content was analysed following the gravimetric method; fat content was estimated following the Soxhlet extraction method; protein content was estimated following the Kjeldahl method; carbohydrate content was estimated following the Luff Schoorl method. The organoleptic test was performed using the scoring method. The results of the analysis were presented descriptively. The results showed that the oven-dried Talas Beneng flour produced organoleptic characteristics that were most favoured by the panellists, with the characteristics of having a bright light brown colour (3.98/5), savoury aroma (3.97/5), and slightly rough (3.92/5). The results of the analysis of nutrients in the oven-dried Talas Beneng flour resulted in lower moisture content of 9.89%, higher protein content of 9.29%, lower fat content of 0.8%, lower carbohydrate content of 26.56%, higher fibre content of 14.3%, and starch content of 18.03% compared to the steaming and then drying method. The best Talas Beneng flour was the oven-dried because it had a low carbohydrate content, high protein, low fat, high fibre, and sufficient starch that can be used as a food product to control blood sugar levels such as in diabetes mellitus patients.