Effect of Cooking and Drum Drying on the Nutritive Value of Sorghum-Pigeon Pea Composite Flour

Mohammed, M. A.; Makki, Hattim Makki Mohamed; Mustafa, Abdelmoneim I.

doi:10.3923/pjn.2009.988.992

Cited by 4 publications

(4 citation statements)

References 1 publication

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“…Kandungan serat per 100 g yang terdapat pada pisang adalah 0,6%. Serat tinggi diduga juga dari pati resisten yang muncul selama proses produksi yaitu pemasakan dan pengeringan 35 .…”

Section: Kadar Serat Kasarunclassified

Optimasi Formula Tepung Pisang Cavendish (Musa Cavendishii) Instan Dengan Metode Respon Surface

Sukasih

Setyadjit²,

Sunarmani³

et al. 2019

J. Penelit Pascapanen Pertan

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Salah satu diversifikasi pengolahan pisang adalah menjadi tepung pisang instan dengan pengering drum dryer. Teknologi pengeringan ini memerlukan bahan pengisi dan agen anti pencoklatan. Tujuan dari penelitian ini adalah mengoptimasi konsentrasi tapioka, asam sitrat dan puree pisang dalam proses pembuatan tepung pisang Cavendish instan. Penelitian ini menggunakan rancangan Response Surface Methodology (RSM), tiga parameter yang dioptimasi adalah konsentrasi tapioka, asam sitrat dan puree pisang. Level dari input parameter adalah tapioka 3-10%, asam sitrat 150-300 ppm dan puree pisang 1-50%. Karakteristik fisiko-kimia produk tepung pisang instan kemudian dianalisis, meliputi kadar air, abu, lemak, protein, karbohidrat, serat kasar, kalori, dan warna (oHue). Hasil prediksi variabel respon dari formula optimal yaitu kadar air 2,67 %, abu 1,60 %, lemak 3,09%, protein 2,38%, karbohidrat 90,26%, serat kasar 7,49%, kalori 398,84 Kkal/100g, dan warna 67,78oHue (kuning kecoklatan). Formula optimum tepung pisang instan adalah formula 6, yaitu dengan penambahan tapioka 6,50%, asam sitrat 225 ppm dan puree pisang 30%. Tepung pisang instan berpotensi untuk digunakan sebagai makanan sarapan melalui formulasi dengan penambahan bahan yang lain seperti lemak dan protein. Optimisation of The Instant Cavendish Banana Flour Formula by Response Surface Method. 2018. Ermi Sukasih, Setyadjit, Sunarmani and Sri Rejeki R. Pertiwi.One of diversification products of banana is instant flour using drum dryer. It requires filler and anti-browning agents. The purpose of this research was to get the optimum concentration of tapioca, citric acid and banana puree to produce instant banana flour.The experiment used Response Surface Methodology (RSM), with three parameters being optimized, i.e. the concentration of tapioca, citric acid and banana puree. The percentage used for tapioca in the range of 3-10 %, citric acid 150-300 ppm and banana puree 1-50%. TThe instant banana flour was analyzed for its physicochemical characteristics, i.e: moisture, ash, fat, protein, carbohydrate, crude fiber content, energy, and color 67.78 (oHue). The result of variable response prediction from the optimum formula was moisture content 2.67%, ash 1.60%, fat 3.09%, protein 2.38%, carbohydrate 90.26%, crude fiber 7.49%, color 67.78oHue brownish yellow, energy 398.84 kcal/100g. The optimum formula was formula 6, with the addition of tapioca 6.50%, citric acid 225 ppm and banana puree 30%. This product has a potential to be used as a breakfast food through further formulations with the addition of other ingredients such as fat and protein.

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“…Kandungan serat per 100 g yang terdapat pada pisang adalah 0,6%. Serat tinggi diduga juga dari pati resisten yang muncul selama proses produksi yaitu pemasakan dan pengeringan 35 .…”

Section: Kadar Serat Kasarunclassified

Optimasi Formula Tepung Pisang Cavendish (Musa Cavendishii) Instan Dengan Metode Respon Surface

Sukasih

Setyadjit²,

Sunarmani³

et al. 2019

J. Penelit Pascapanen Pertan

View full text Add to dashboard Cite

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“…Nilai ini sedikit berbeda dengan hasil penelitian Richana dan Sunarti (2004), yaitu berturut-turut 8.34%, 0.20%, 0.08%, 0.75%, dan 90.63%, dimana kadar air lebih rendah sementara kadar abu, protein, dan lemak lebih tinggi. Perbedaan ini diduga karena adanya proses pemasakan dan pengeringan pati ganyong dengan drum dryer sebagaimana dilaporkan oleh Mohammed et al (2009) bahwa proses pemasakan dan pengeringan drum dryer dapat mengubah kandungan gizi bahan.…”

Section: Kandungan Gizi Pati Ganyongunclassified

“…Kadar serat pangan yang tinggi selain berasal dari bahan asal diduga juga berasal dari komponen pati resisten yang terbentuk selama proses produksi yaitu pemasakan dan drum drying. Hal ini sejalan dengan temuan Mohammed et al (2009) yang menyatakan bahwa proses pemasakan dilanjutkan dengan pengeringan drum dryer dapat meningkatkan kadar serat dalam tepung komposit.…”

Section: Kandungan Gizi Bubur Instan Terbaikunclassified

“…Tingginya daya cerna protein diduga karena aktivitas zat anti gizi terhambat selama proses pembuatan bahan dengan perlakuan perendaman, pemasakan, serta pemanasan . Hal ini juga sejalan dengan temuan Mohammed et al (2009) bahwa proses pemasakan disertai dengan pengeringan drum dryer dapat meningkatkan daya cerna protein in vitro pada tepung komposit.…”

Section: Kandungan Gizi Bubur Instan Terbaikunclassified

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Formulasi Bubur Instan Menggunakan Komposit Tepung Kacang Merah Dan Pati Ganyong Sebagai Makanan Sapihan

Yustiyani

Setiawan

2014

J Gizi Pangan

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The purpose of this study was to formulate instant baby porridge as a source of protein weaning food based on red beans flour and canna starch composite. The design of this study was a complete randomized design with one factor which was the ratio of red beans flour and canna starch in composite composition as instant porridge ingredient (2:1, 3:1, and 4:1). Based on organoleptic test, F2 which used red bean flour and starch canna ratio by 3:1 was the best formula. The optimal time to brew the instant porridge was 62 seconds with amount of water used was 3 ml/g. The instant porridge bulk density was 0.61 g/ml and water absorption was 4.67g/g. This instant porridge contained 363 kcal/100 g, 16.57% protein, 1.48% fat, 70.84% total carbohydrate, 197.70 mg calcium, 8.17 mg zinc, and 16.48 mg iron. Protein digestibility of this porridge was 79.83%. As per 27 g serving size of this instant porridge can fulfill 22.25% protein, 55.25% iron, 27.63% zinc so that it can be claimed as food source of protein and zinc, and high iron.

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Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal

Frimpong

Wireko‐Manu

Oduro

2022

International Journal of Food Science

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There is a gradual change in the eating trend of Ghanaians. People now prefer convenient semiprocessed foods as breakfast meals to raw ones. These breakfast meals make use of cereals and grains, which often suffer postharvest losses. Thus, this study was aimed at adding value to these food crops by producing a nutritious convenient breakfast meal in the form of flakes using yellow maize and coconut as main food components. Five different formulations of percentages, maize against coconut (80/20, 77.5/22.5, 75/25, 72.5/27.5, and 70/30), were developed using the Design-Expert’s D-optimal design to produce the breakfast meals through drum drying and the products assessed for acceptability by consumer panel. Panellists rated the produced cereal high in overall acceptability during the sensory evaluation. The overall acceptability decreased with decreasing coconut percentage in the cereal product. The 70/30 formulation was most preferred by panellist. The protein, fat, ash, fibre, carbohydrate, and energy contents in all five formulations increased significantly after processing. Coliform count and Bacillus cereus counts were <10 cfu/g.

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Effect of Cooking and Drum Drying on the Nutritive Value of Sorghum-Pigeon Pea Composite Flour

Cited by 4 publications

References 1 publication

Optimasi Formula Tepung Pisang Cavendish (Musa Cavendishii) Instan Dengan Metode Respon Surface

Optimasi Formula Tepung Pisang Cavendish (Musa Cavendishii) Instan Dengan Metode Respon Surface

Formulasi Bubur Instan Menggunakan Komposit Tepung Kacang Merah Dan Pati Ganyong Sebagai Makanan Sapihan

Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal

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