Physical, Chemical, Physicochemical, and Sensory Properties of Analog Rice Based on Purple Sweet Potato Flour (Ipomoea batatas L.) and Bambara Groundnut Flour (Vigna subterranea L.)

Abstract

The aim of this study is to determine the best formulation based on sensory properties and to compare the physical, chemical and physicochemical properties of the analog rice with the analog rice of purple gray and red commercial sweet potatoes. Furthermore, a completely randomized design (CRD) with one factor was used, the Bambara Peanut Meal Difference in formulation 0% (FI); 15% (F2); 30% (F3), 45% (F4); and 60% (F5). 1.5% GMS, 1.5% CMC, 2% palm oil and 25% water were added to each formulation. The data were analyzed statistically by using oneway ANOVA. The significant difference was further tested using Duncan’s new multiple range test (DMRT) at a significance level of α = 0,05. The best sample was selected based on sensory evaluation made from 85% purple sweet potato flour and 15% bambara groundnut flour (F2 analog rice). The F2 analog rice is then compared with red rice and commercial purple sweet potato analog rice based on the physical, chemical and physicochemical properties. The results showed that F2 analog rice has an L 42.41; bulk density 0.57 g/ml; grain weight 0.02 g; moisture 6.55%; ash 4.34%; fat 4.82%; protein 5.77%; carbohydrate content 85.07%; total dietary fiber content 14.96%; water absorption 175.50%; swelling power 8.99 g/g; solubility 23.45%, and cooking time 11.54 minutes. The result has shorter cooking time and higher total dietary fiber content (F2 sample) than commercial analog rice and red rice.