Open AccessFormulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue
Author(s) -
Liu Chiew Yen,
Amani Raihan,
Sulaiman Syazana,
Mahmood Kaiser,
Ariffin Fazilah,
Mohammadi Nafchi Abdorreza
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2785
Subject(s) - antioxidant , characterization (materials science) , chemistry , traditional medicine , microbiology and biotechnology , food science , biochemical engineering , biology , biochemistry , nanotechnology , materials science , engineering , medicine
This study aimed to develop a cassava‐based rice analogue with improved nutritional value as an alternative to commercial white rice. The rice analogue formulations (RAFs) were developed by the substitution of modified cassava flour (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed rice analogues were evaluated for physicochemical, functional, morphological, and antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable nutritional composition and functional properties. However, RAF 4 (100% MOCAF with 20% cassava leaves) showed the highest total polyphenol content (TPC) (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) (198 mg/ml), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) inhibition (79%), and ferric reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF and cassava leaves improved the nutritional value of cassava‐based rice analogues, which could be a healthy alternative to commercial rice in the daily diet.