International Journal on Advanced Science, Engineering and Information Technology, Vol. 4 (2014) No. 4, pages: 215-219, DOI:10.18517/ijaseit.4.4.403

Physicochemical Characteristics of Composite Flour Made from Cassava, Sweet Potato, Corn and Rice Bran

Alvi Yani, Asropi Asropi, Joko Susilo Utomo

Abstract

Lampung province is one of production center for food commodities such as cassava, maize and sweet potato. The development of these commodities into processed products has been done one of which is a composite flour. The purpose of this study was to determine the physicochemical characteristics of composite flour consisting of a mixture of cassava flour (CF), sweet potato flour (SPF) and corn flour (NF). The study was conducted in the Laboratory of Lampung Assessment Institute for  Agriculture  Technology (AIAT) and Laboratory of Food Chemistry and Technology, Indonesian Legumes and Tuber Crops Research Institute (ILETRI) on May – July 2014. The design used was completely randomized by four treatments such as F1 (60% CF, 0% SPF, 35% NF, 5% Rice Bran/RB ), F2 (50% CF, 10% SPF, 35% NF, 5% RB), F3 (40% CF, 20% SPF, 35% NF, 5% RB) and F4 (30% CF, 30% SPF, 35% NF, 5% RB), and the activities was repeated 4 times. The data were statistically analyzed and followed by Duncan Multiple range test. Physical characteristics observed were whiteness, water content, water absorption value (NPA) and the water solubility value (NKA). While the chemical characteristics of proximate analysis consist of moisture content, protein, carbohydrates, fat, fiber and ash content by AOAC Methods. The results showed that the whiteness value of four composite flours were not different in the ranged between 57.97% (F4) and 60.37% (F1). While the carbohydrates content ranged from 81.17 to 83.3% (the highest in the F4), protein was from 3.70 to 4.47% (the highest in the F4), fat was from 1.41 to 1.50%, ash content was from 01.47 - 1.66%, 1.81 - 2.17% for crude fiber, 11.64 to 18.80% for amylose, while amylopectin content ranged from 36.68 to 43.98%.

Keywords:

Physicochemical characteristics, composite flour

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