Addition of Taro, Breadfruit, Seaweeds and Soymilk Waste Powders

into Cassava Starch and Corn Powder-based Rice Analogues

Basuki Wirjosentono*, Tamrin, Amir Hamzah Siregar, Diana Adnanda Nasution, Isna Shara Siregar,

Siti Sarah Fazira, Hanifah Siregar and Nurainun Mardhiah

Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara,

Medan 20155, Sumatera Utara, Indonesia

Keywords: Rice Analogue, Cassava Starch, Corn Powder, Natural Fibres, Gelatinisation.

Abstract: Rice analogue based on cassava starch is gaining attention in Indonesia due to its 23.7 million ton annual

production of cassava has not been utilised optimally as alternative foods, and its relying on conventional rice

as staple food by its increasing population. In this work an extrusion technique has been carried out to produce

rice analogues using cassava starch (CS) and corn powder (CP) as basic raw materials and addition of natural

fibres (NFs), i.e. taro powder (TP), breadfruit powder (BFP), seaweeds powder (SWP) and soymilk solid

powder (SMP). It was found that optimum composition possesses physical properties and disolution time

comparable to those of conventional rice was obtained when used weight ratio of CS/CP/NFs: 70/30/15.

Morphological characterisation of the rice analogues showed fine distribution of natural fibres in the rice

matrices, whereas addition of the natural fibres increased decomposition temperatures but did not affect

melting temperature of the gelatinous phase significantly. It was also found that reduce carbohydrate and

increase fibre and protein as well as other nutrition contents in the rice analogue have been revealed, therefore

the rice analogues are suitable as alternative for diabetic and diet foods.

1 INTRODUCTION

Due to increasing population in Indonesia, in which in

2018 is reaching to 258.7 million, demand for rice as

staple food is also increased. In addition, its 23.7-

million-ton annual production of cassava has not been

utilised optimally as alternative foods. Rice analogue

(RA) is a food product based on carbohydrate from

other resources such as: cassava, corn, taro and various

plant tubers, which can be used as alternative for

conventional rice. However, consumption and

preference for the RA in Indonesia is still low due to

the people’s appetite and habit, although the nutrition

content is comparable to that of conventional rice. To

improve taste of the RA, researchers have developed

RA based on cassava and corn powders and addition of

rice bran (Budijanto and Yuliana, 2015; Khaniya et al.,

2016). Other researchers reported preparation of rice

analogue based on cassava and sago powders and

studied preparation of RA based on sweet res potato

and addition of cassava and carrot powders to improve

its vitamin and nutrition contents (Anggraini et al.,

2016). It has been reported that to formulate high

protein RA, cassava and corn starches as raw materials

have added with soybean powder (Khairunnisa et al.,

2017). Rice analogue based on cassava starch (CS) and

corn powder (CP) has been developed by Technopark

in Lampung Tengah Indonesia, using blending process

at water gelatinization temperature.

Furthermore, processing of polymeric melts and

gels can be carried out using internal mixer and the

processing can be designed in laboratory scale (Ismail

et al., 2002). Compounding of polyolefin with palm

oil fibre has also been carried out in reflux reactor

using xylene solution (Wirjosentono et al., 2004).

Processing of starch-based rice analogue blends has

been reported using extrusion technique in gels phase

in the presence of water at gelation point (Mishra et

al., 2012). In this work rice analogue has been

prepared using cassava starch (CS) and corn powder

(CP) as basic raw materials and addition of other

natural fibres (ONFs), i.e. taro powder (TP),

breadfruit powder (BFP), seaweeds powder (SWP)

and soymilk solid waste powder (SMP). Addition of

other natural fibres is expected to increase fibre but

lower carbohydrate contents as well as improve

nutrition of the RA, which is important for diet and

diabetic menu.

Wirjosentono, B., Tamrin, ., Hamzah Siregar, A., Adnanda Nasution, D., Shara Siregar, I., Sarah Fazira, S., Siregar, H. and Mardhiah, N.

Addition of Taro, Breadfruit, Seaweeds and Soymilk Waste Powders into Cassava Starch and Corn Powder-based Rice Analogues.

DOI: 10.5220/0009005103350338

In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation (ICOCSTI 2019), pages 335-338

ISBN: 978-989-758-415-2

335

2 MATERIALS AND METHOD

2.1 Materials

Raw materials in this work: cassava starch (CS), corn

powder (CP), taro powder (TP), breadfruit powder

(BFP), seaweeds powder (SWP) were purchase from

traditional market in Medan. Soymilk solid waste

powder (SMP) was collected from home industry

producing soymilk in Medan. All the raw materials were

then dried and grinded and filtered to produce 100 mesh

particle size powders. Glycerol, vegetable oils, GSM

and other chemicals were ex. Merck and used directly

without purification.

2.2 Preparation of Rice Analogue

Rice analogues were prepared based on cassava starch

(CS) and corn powder (CP) at various compositions

according to Mishra et al. (2012). The dry mixing (total

weight 100g) of each sample was then extruded in an

extruder, at rotation speed 40 rpm, and temperature

C (Kharunnisa et al., 2017). The extruded samples

were then cut to produce rice particles, dried in vacuum

at constant temperature 80oC, and the disolution time

were measured in boiling water, and compared to that of

conventional rice as control. Extrusion procedure were

repeated using optimum composition of CS/CP with

addition of various loading (5, 10, 15, and 20 g) of TP,

BFP, SWP, and SMP powders respectively.

2.3 Physical and Chemical Analysis of

the Rice Analogue (RA) samples

Procedures of physical and chemical analysis of the RA

samples were carried out based on the previous works

(Tharise et al., 2014).

2.4 Dissolution Time

Put 5 grains of RA in a test tube and add boilled water

to half full. Continue boiling on a Bunsen burner

slowly with manual shaking. Dissolution time is time

start from addition of boilled water untill the RA

grains start to dissolve.

2.5 Water Content

RA sample was placed in a dried aand clean aluminium

disc and dried in vacuum at 110

C for 1 hour, cooled in

desicator and weigh to contant weight.

2.6 Ash Content

5 g sample was placed in clean porcelein disc and weigh.

Sample was preheated in furnace at 140

C then

decomposed at 800

C for 15 minutes. Instantly cooled

the disc in desicator to 25

C then weight.

2.7 Protein Content

Total protein content of the samples were measured

using modified Kjeldahl method. 0.5 g of sample was

digested in 5 ml of concentrated sulfuric acid and

Kjeldahl catalyst. Nitrogen in sample was converted to

ammonium sulfat which reacted with Brucine reagent to

produce coloured compound with absorption at 470 nm.

Protein content was calculated based on 6.25 times on

nitrogen content in sample.

2.8 Fat Content

5 g sample was wrap in known weigh filter paper and

place in a Soxhlet apparatus. Reflux the sample for 5

hours in n-hexane, evaporate the solvent at 105oC

cooled and weigh.

2.9 Fiber Content

Put 2 g sample in an Erlemeyer flask 600 ml, add 200

ml concentrated sulfuric acid and boiled for 30 minutes.

Cooled the mixture diluted with distillef water and filter

the residue in known weigh filter paper. Wash the

residue with water to free acid and with 15 ml ethanol

95%. Dried the residue in oven at 110

C for 2 hours and

weigh to constant weight.

2.10 Carbohydrate Content

Carbohydrate content was calculated from the rest of:

water, ash, protein, fat, and fibre contents in the sample.

2.11 Colour

Colour of the RA was measured using Cromameter CR

300 Minolta and calibration of white colour.

3 RESULTS AND DISCUSSION

3.1 Making of Charcoal

Rice analogue (RA) samples prepared according to

Mishra. A., et.al., 2012, are shown in Table 1. Their

dissolution times (DT) were measured and compared

ICOCSTI 2019 - International Conference on Chemical Science and Technology Innovation

336

to that of conventional rice (CR). It was found that

optimum composition with dissolution time close to

that of CR (DT: 17 minutes) was that with ratio of

cassava starch (CS) over corn powder (CP): 70: 30

(g/g), (DT: 15 minutes). The optimum composition

was then used to prepare further RA samples with

addition of varied loading of taro powder (TP), 5, 10,

15, and 20 g. It was shown that addition of TP

increased DT of the RA samples (16 – 23 minutes),

and therefore it was taken that the optimum

composition with addition of TP with weight ratio:

CS : CP : TP = 70 g : 30 g : 15 g (DT: 18 minutes).

Further samples were prepared with addition of

breadfruit powder (BFP), seaweeds powder (SWP),

and soymilk solid waste powder (SMP) 15 g,

respectively. Their colour become light brown due to

addition of corn powder and further brown with

addition of TP, BFP, SWP, and SMP powders.

Table 1: Dissolution times (minutes) of various samples of

RA compared to that of Conventional Rice as control.

Code

RA Sample (g)

Dissolution

time (min)

Colour

CR1

Conventional

rice

White

RA2

CS/CP 90/10

Light brown

RA3

CS/CP 80/20

Brownish

RA4

CS/CP 70/30

Brown

RA5

CS/CP 60/40

Dark brown

RA6

CS/CP/TP

70/30/5

Light brown

RA7

CS/CP/TP

70/30/10

Brownish

RA8

CS/CP/TP

70/30/15

Brown

RA9

CS/CP/TP

70/30/20

Dark brown

RA10

CS/CP/BFP

70/30/15

Brown

RA11

CS/CP/SWP

70/30/15

Brown

RA12

CS/CP/SMP

70/30/15

Brown

Nutrition contents (carbohydrate, total fat, protein,

and fibre contents) of the RA samples were measured

and shown in Table 2. Compared to those of

conventional rice (CR), carbohydrate contents of rice

analogues decreased from 78 % to 60 % and the fibre

contents increase from 3 upto 18 %. These were due

to lower carbohydrate and higher fibre contents of the

raw materials (CS, CP, TP, BFP, SWP, and SMP).

And the protein and total fat contents were also

increase. It is hoped that the rice analogues (RA) are

better for diet and antidiabetics menus.

Table 2: Nutrition content of various optimized rice

analogue (RA) samples.

Code

Carbohydrate

(%)

Fat

(%)

Protein

(%)

Fibre

(%)

CR1

RA4

RA8

RA10

RA11

RA12

Morphological investigation of the rice analogue

samples were carried out using electron microscopy

(SEM) as shown in Figures 1a-1c. In Figure 1a, i.e.

SEM micrograph of conventional rice showed

smoother surface of the grain, whereas addition of

natural fibre in the RA matrices showed rougher grain

surface due to formation of fibre phase granules

(Figures 1b and 1c, granule size 1-2 µm), i.e. that of

RA samples containing 15% of taro and soymilk

powders, respectively.

Figure 1: Grain surface SEM micrographs of: (a)

conventional rice, (b) rice analogue containing taro powder

15% (CS/CP/TP: 70/30/15), and (c) that of containing soy

milk powder 15% (CS/CP/SMP: 70/30/15), magnification

1500 times.

Results of thermographs of thermal analysis using

DSC technique (heating range 25-600

C) of

conventional rice (Figure 2a) compare to that of rice

analogue (Figure 2b) showed endothermic (due to

water evaporation and melting) and exothermic

processes (due to thermal oxidative decomposition).

Characteristics of both endothermic and exothermic

processes underwent in both samles were summarised

in Table 3.

Addition of Taro, Breadfruit, Seaweeds and Soymilk Waste Powders into Cassava Starch and Corn Powder-based Rice Analogues

337

Figure 2: DSC thermograms of: (a) conventional rice, (b)

rice analogue containing taro powder 15% (CS/CP/TP:

70/30/15).

Table 3: Characteristics of thermal properties of

conventional rice compared to those of rice analogue

containing 15% of taro powder.

Temperature of Thermogram (

Start

Peak

End

Heat (J/g)

Conventional

rice

75.08

305.99

104.37

325.06

141.23

335.63

-72.79

49.30

Rice analogue

containing 15%

75.90

329.97

107.48

409.07

151.77

423.82

-109.18

86.74

In general, both thermograph of conventional rice

and rice analogue showed endothermic peak 75.08–

151

C (due to water evaporation and melting of

gelatinous phase) and exothermic peak 296.15-

423.82

C (due to thermal decomposition),

respectively. When compared to those of

conventional rice, endothermic peak of rice analogue

showed slightly increase temperature (104.37-

107.48

C), but with higher heat capacity (-72.79 to -

109.18 J/g). In addition, exothermic peak of rice

analogue also showed increase decomposition

temperature (325.06-409.07

C), and the heat capacity

also higher (49.30-86.74 J/g). These phenomena were

related to the higher fibre content of rice analogue,

which is upto 26.13%, since the fibre may absorb

more water and require more heat to decompose.

4 CONCLUSIONS

It was found that optimum composition of rice

analogue (RA) with dissolution time close to that of

CR was that with ratio of cassava starch (CS) over

corn powder (CP): 70/30. It was shown that addition

of TP increased DT of the RA samples, and therefore

it was taken that the optimum composition with

addition of TP with weight ratio: CS: CP: TP = 70

/30/15. Morphology of the RA grains showed rougher

surfaces due to the natural fibre contents, whereas

thermal analysis using DSC technique indicated that

increase fibre contents also increase the melting and

decomposition temperatures of the RAs slightly.

Compared to those of conventional rice (CR),

carbohydrate contents of rice analogues decreased

from 78% to 60% and the fibre contents increase from

3 up to 18%, and the protein and total fat contents

were also increase, therefore that the rice analogues

(RA) are better for diet and diabetics menues.

ACKNOWLEDGEMENTS

The authors would like to thank to University of

Sumatera Utara for granting the research fund to

carry out this works through Professorship Research

Grant of TALENTA 2018.

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