Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

Abstract

In the modern era, the focus of food formulation lies in the creation of functional foods that not only fulfill sensory and physiological requirements but also offer adequate nutrition. The objective of this study was to develop instant multigrain rice with high levels of dietary fiber and protein and also to determine the best formulation. Therefore, a type of instant multigrain rice was developed, consisting of sorghum, red rice, corn, and edamame. Employing a non-factorial Completely Randomized Design (CRD) method, the study tested five treatments with three repetitions using ANOVA. The treatments exhibited varied compositions: F1 formulation, consisting of 40% sorghum, 10% red rice, 40% corn, and 10% edamame; F2 formulation consisting of 40% sorghum, 10% red rice, 10% corn, and 40% edamame; F3 formulation consisting of 25% sorghum, 25% red rice, 25% corn, and 25% edamame; F4 formulation consisting of 10% sorghum, 40% red rice, 40% corn, and 10% edamame; and F5 formulation consisting of 10% sorghum, 40% red rice, 10% corn, and 40% edamame. The findings suggested that the best formulation was F2 (40% sorghum, 10% red rice, 10% corn, 40% edamame), showcasing a water content of 11.88 ± 0.07%, protein content of 22.11 ± 0.12%, fat content of 11.00 ± 0.06%, dietary fiber of 12.47 ± 0.14%, and sensory attributes of aroma, color, taste, and texture falling within the range of slightly favorable to favorable.