Physical characteristics and nutritional value of cassava analogue rice with fortified protein tempeh and the addition of xanthan gum for healthy dieters

Abstract

Food diversification is an initiative to diversify local foods in order to gain a wider range of nutrients. One kind of food diversification is the creation of analogue rice. Cassava has a high starch content and can be used to replace rice as a carbohydrate source. The purpose of this research is to assess the influence of tempeh flour fortification and the inclusion of xanthan gum produced with cassava flour on the physical properties and nutritional value of alternative analogue rice products for healthy dieters. The stage of this research was making cassava flour; the stage of making composite flour with the formulation of cassava flour 30-45 percent wt, tempeh flour 5 - 20 percent wt, xanthan gum 2 percent; analogue rice synthesis stage; and testing the characteristics of analogue. The results showed that the ratio of cassava flour: tempeh flour: xanthan gum (30%:20%:2%) was the best ratio to produce analogue rice, which contained 9.24 percent water content; ash 2.44 percent; fat 6.31 percent; protein 18.38 percent; carbohydrates 54.39 percent; fibre 9.24 percent, water absorption value 243.32 percent, swelling power 6.7 g/g, and bulk density 0,4214 g/ml, and rehydration time 6,10 minutes.