Development of Arrowroot (Maranta arundinacea L.) as Functional Food Based of Local Resource (original) (raw)
Related papers
Proceedings of the 2nd Public Health International Conference (PHICo 2017)
Marantha arundinacea L. or arrowroot is a tropical plant that can be taken tuber as processed food product. This plant bulbs can be made flour to produce food, such as fresh bread done in this study. The research was conducted in 2017 at the Nutrition Lab of the Faculty of Public Health of the University of North Sumatra for making of fresh bread and Balai Penelitian Standardisasi Industri (Baristan) Medan for the examination of nutritional quality, from the production of bread from flour bulbs Marantha arundinacea L. and wheat flour. Nutritional analysis performed include moisture content, ash content, fat content, carbohydrate levels, protein content. The results found that the quality of nutrition examined varied. The addition of more arrowroot flour in the production of fresh bread will increase the levels of crude fiber, and carbohydrates. It is expected that arrowroot flour can be used as a mixture in the manufacture of food such as fresh bread added to the ingredients of about 10-30%, and arrowroot flour can exchange of wheat flour commonly used in the production of bread.
2017
Arrowroot (Maranta arundinaceae) tuber has traditionally been used by Indonesian people as a source of carbohydrate in their food diet. It will be likely more preservable and flexible when the tuber is processed into flour as an alternative raw food material. Arrowroot flour should be mixed with other material that have high amylose content for making noodles, thus the noodles have good quality almost same as commercial product. The objective of this study was to investigate the effect of arenga starch substitution on the arrowroot flour noodle qualities including appearance, cooking, textural and sensory properties. Noodle was made with five variation of arrowroot flour and arenga starch composition i.e. 0:100, 25:75, 50:50, 75:25, 100:0. Characterization of noodle qualities and hedonic test of noodle were analyzed. The results show that arrowroot flour substitution affects noodle qualities such as color, brittleness, cooking time, cooking loss, swelling index, expantion ratio, ten...
IPS Journal of Nutrition and Food Science
Arrowroot (Maranta arundinacea) rhizome flour is a good gluten-free substitute for wheat flour. To evaluate the influence of colour on replacing wheat flour with arrowroot flour, the colour attributes of arrowroot flour from five different Provinces (Western, North-Western, Southern, Sabaragamuwa, and Uva) were compared with the colour of standard wheat flour. Using the colour of wheat flour as a standard, the colours of arrowroot flour samples were determined using a colourimeter (PCE-CSM 2, United States). Flour samples were examined for L* (lightness), a* (redness), b* (yellowness), and ΔE (colour deviation). Yellowness was significantly distinct, although lightness and redness were not statistically different. There were negative moderate correlations between L* and a* (-0.791; P < 0.05) and L* and b* (-0.831; P < 0.05). While there were some slight variations in the colour characteristics among different arrowroot flour samples, their colours were highly close to the colo...
2023
Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry. This study distinctly advances the field of arrowroot starch characterization by providing more characterization techniques for starch samples from Sri Lanka. Arrowroot starch colour was closely similar to colour of wheat flour indicating that the effect of colour is minimum when replacing wheat flour. Oval, spherical, and irregular globular shapes were the predominant starch granule shapes for arrowroot. The average length of starch granules was 44.99 ± 1.27 μm while the width of granules was 31.44 ± 0.58 μm. The least gelation concentration was 8.0% indicating its better gel-forming ability. The nutritional composition of arrowroot starch consisted of low crude protein (0.72 ± 0.02%), crude fat (0.26 ± 0.19%), and crude fiber (1.00 ± 0.09%) contents indicating the purity of starch. Sodium, Potassium, Calcium, Iron, and Zinc contents were 52.6 mg/kg, 4312.95 mg/kg, 382.67 mg/kg, 9.07 mg/kg, and 2.59 mg/kg, respectively. Results of flour densities demonstrated the potential of arrowroot starch to be used in the pharmaceutical industry. Arrowroot starch had high viscosity defining its potential as a thickener. The starch also had high swelling power and solubility indices while solubility was positively correlated with viscosity (0.679; P > 0.05). The low moisture absorbance indicates a longer shelf life of stored arrowroot starch. Onset temperature (To) of 75.02 ◦C, peak temperature (Tp) of 77.95 ◦C, and conclusion temperature (Tc) of 82.43 ◦C were resulted from DSC thermogram. Arrowroot was identified as an A-type starch from x-ray diffractometry and the FT-IR spectrum of arrowroot was identical to starch and presented the carbohydrate nature of starch. Thus, arrowroot starch has a high potential to be used in the food industry based on its functional properties.
AGRIVITA Journal of Agricultural Science
Arrowroot (Maranta arundinacea L.) is an important starchy plant which has potential utilization for food, industry and medicine. The study was undertaken to assess the variability in morpho-physiological characters, tuber yield and starch content of 23 arrowroot populations in Garut District, West Java. The result showed some significant differences in morpho-physiological characteristics, tuber yield and starch content. Growth characteristics revealed that Cilawu population recorded the highest values for some characters: high, leaf number, abovegrowth biomass and tuber biomass. Cikajang population showed the highest tuber yield (210.6 g per plant) followed by Cilawu population (134 g per plant). Cikajang and Cilawu populations also provided the highest tuber biomass, 46.6 g and 60.0 g respectively. Cilawu population was a second population producing the highest starch content (26.1 %) after Cibatu population (27 %). The higher heritability coupled with genetic advance revealed for fresh tuber yield indicated that selection on basis of the character may be helpful to improve arrowroot yield. Most of the growth characteristics had not significant correlation indicating that the characteristics are not good indicator for selection. Cilawu, Cikajang and Cibatu populations have good potential to produce the high quality and quantity of tuber for arrowroot cultivation in Garut District.
Glycemic Index of Biscuit Non-Wheat from Mangrove Fruits Flour with Arrowroot and Canna Flours
2020
Unhealthy eating patterns such as consumption of fast food, high fat, low fiber, and not followed by sufficient physical activities can cause health problems. One problem related to high glucose intake is diabetes mellitus, a type of degenerative disease. The food glycemic index is a food level according to its effect on blood glucose levels. The choice of food types that have a low glycemic index will increase insulin sensitivity; hence it is able to control blood glucose levels properly. This study aims to determine the physicochemical characteristics and organoleptic properties of biscuit most favored by consumers from various formulations of mangrove fruits flour (pedada and lindur flour) and tubers (arrowroot flour and canna flour) and to analyze the glycemic index in vivo on human. This study used a one-factor simple randomized design with ten levels of treatment, namely the proportion of mangrove fruit flour (pedada and lindur flour) and tubers (arrowroot and canna flour) of ...
IJFANS INTERNATIONAL JOURNAL OF FOOD AND NUTRITIONAL SCIENCES
In India sweets are used since ancient time for their nutritional and health benefits besides for their taste. The Indian sweets can be classified on the basis of their ingredients as well as method of preparation. Some of important are Barfi, Gujiya, Halwa, Jalebi, Laddu, Lassi, Peda, Petha, Sandesh, and many others. Under the present study emphasis has been given on the herbs belonging to different climatic zones, continental origin and their parts used in preparation of different sweets. The paper presents the inclusion 117 herbs belonging to gymnosperm and angiosperms. The plants from various climatic zones i.e. tropical, dry tropical, wet tropical, subtropical , temperate and alpine zones have been described. Cycus revoluta and Pinus gerardiana are the only gymnosperms used in preparation of traditional Indian sweets. Millets, viz. pearl millet, barnyard millet, finger millet, foxtail millet, little millet, sorghum etc, grains viz. barley, oats, rice, wheat, durum wheat legumes viz. black beans, gram, green bean, pea, peanut, soybeans also play a vital role in preparation of various sweets. Out of 117 herbs used in sweet preparation only, 20 are from only Indian origin and others are from Africa, America, Australia, Europe, and other Asian countries and most of them are cultivated in India to cater the need and demand of preparation of various sweets and other industries.
Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour
Asian Food Science Journal
Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products. The range of values of the results obtained were for: bulk density (0.37 – 0.91 g/cm3), foaming capacity (21.20 – 82.00%), foaming stability (20.80 – 80.00%), emulsion capacity (18.27 – 54.85 %), emulsion stability (12.39 – 60.29%), water absorption capacity (101.41 - 106.77%), oil absorption capacity (94.70 – 107.80%), least gelation capacity (6.00 – 10.00%), protein (6.5 – 11.28%), ash (1.37 – 3.60%), moisture (4.30 – 10.50%), fat (1.63 – 4.60%), crude fibre (2.60 – 4.20%), carbohydrate (69.70 – 78.81%), vitamin C (0.70 – 2.80 mg/100g), vitamin A (0.00 – 0.66 mg/100g), zinc (1.6 – 3.3 mg/100g), iron (0.3 – 1.2 mg/100g), copper (2.6 – 5.0 mg/100g), sodium (10.4 – 43.0 mg...
Food Research, 2020
Development of functional food especially diabetic food has recently increased since the prevalence of type 2 diabetes mellitus has increased dramatically. Hence, we developed My Cookies® that made from several ingredients that could lower the blood glucose namely arrowroot (Maranta Arundinaceae), cinnamon (Cinnamomum verum), and porang (Amorphophallus oncophyllus) glucomannan. The objective of this study was to evaluate the nutrient composition, glycemic index, and glycemic load of My Cookies®. Cookie samples were analyzed for their nutrient composition using proximate analysis methods. The total sugar and total starch of cookies were analyzed with colorimetric method and enzymatic method, respectively, while dietary fiber and resistant starch were analyzed with enzymatic-gravimetric method. The glycemic index and glycemic load were determined using Wolever and Jenkins method. The result showed that the cookies contain water, ash, protein, fat, total carbohydrate, soluble fiber, in...