Analysis of nutrient and resistant starch content of modified suweg flour (Amorphophallus campanulatus B) by autoclaving-cooling cycles method

Abstract

Indonesia has a variety of tubers that have the potential to be developed as raw materials and auxiliary materials for the food and non-food industries. In the processing process into flour, there are several changes in the physicochemical properties of the tubers, so it is necessary to modify the processing process to improve the physicochemical and functional properties of the tuber flour. One of the local Indonesian tubers that has the potential to be used as an alternative food source is suweg (Amorphophallus campanulatus B). This research aims to determine the nutrient content and resistant starch of modified suweg flour. The stages of this research are making flour, modifying flour by concentration treatment and autoclaving time, and chemical and functional analysis of modified flour. The results of the research show that modified suweg flour has a water content of 7.37%, ash content of 2.29%, fat content of 0.2%, protein content of 5.18%, and carbohydrate content of 84.9%. The results of the analysis of starch and resistant starch content showed that suweg flour had values of 38.90% and 18.88% respectively.