Physicochemical Properties of Local White Corn Flour

Abstract

Corn is an important and widespread agricultural commodity used as food, feed, or as a raw material in preparing other viable products. The formation of flour from corn sources appears more flexible, with extensive usability. However, the chemical composition and functional properties are significantly influenced by the various processing methods and raw material origin. Local white corn from Wonosobo, Kebumen, Banjarnegara, Temanggung, and Magelang were cultivated in the Field Experimental Unit 2, Mercu Buana. Yogyakarta University. Subsequently, chemical content, including moisture, direct ash, protein, fat, starch, and amylose, as well as the physical properties, termed bulk and tapped-bulk densities, solubility, wettability, and color, in the form of red (a), yellow (b), and brightness (L), were critically observed. The results showed white corn with higher ash levels (1.83%), protein (16.45%), and fat (4.29%). Furthermore, lower amylose levels occurred in Wonosobo (13.5%) and Magelang (15.5%), while local samples from various regions, demonstrated varying moisture content (5.69-5.92%), based on SNI provisions. No obvious significant change was recorded in bulk density (0.46-0.49 g ml−1), tapped-bulk density (0.54-0.58 g ml−1), and solubility (14.65-16.43 %). Therefore, the fastest wettability sources were reportedly Kebumen and Banjarnegara, while Magelang’s local white corn flour generated the most colour brightness.