Soy protein and iron-fortified artificial rice from composite flour for functional food diversification

Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia

^* Corresponding author: siswo.sumardiono@che.undip.ac.id

Abstract

Artificial rice is one of the food diversification efforts that can be made from non-rice foodstuffs to reduce dependence on rice. In this study, artificial rice was made from a composite flour as raw material composed of modified cassava flour (mocaf) (Manihot esculenta), sago flour (Metroxylon sago Rottb), yellow pumpkin flour (Cucurbita moschata L.), and soybean flour (Glycine max) in different formula ratios. Artificial rice was produced using the extrusion method at temperatures of 70, 80, and 90°C. In this study, the artificial rice was analyzed for chemical and physical properties (water absorption, cooking losses, and cooking time). The best artificial rice formulation was obtained from a composite flour with a mocaf:sago:pumpkin:soybean flour ratio of 50:15:15:20, producing artificial rice with a moisture content of 9.83%, ash 2.32%, protein 10.89%, fat 8.18%, and carbohydrates 68.79%. Extrusion temperature had no significant effect on the chemical properties of artificial rice, with an optimum extrusion temperature of 80°C. All the participants showed acceptance of the artificial rice. This suggests that artificial rice could be used as a substitute for rice as a staple food.