Utilization of canna ( Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: A review

Abstract

One of the government's efforts to produce enough food on its own is food diversification. The objective is to transform local food into alternative food, and canna tubers are one of the products that can help achieve this. Carbohydrates from canna tubers can be utilized as food and as raw materials in the processing sector. Canna tubers contain 75 g of water, 22.6 g of carbs, 1 g of protein, 0.1 g of fat, 2 mg of calcium, 70 mg of phosphorus, 1 mg of vitamin B90, and 1 mg of vitamin C per 100 g. (10 mg). Alkaloids, flavonoids, steroids, and phenols are among the nutrients found in canna tubers that are essential for good health. However, canna only serves to simple food processing in Indonesia. They are superior than wheat flour when made into flour because they are gluten-free and contain more fiber. Those who are gluten sensitive, such as those with celiac disease and autistic children, frequently avoid foods containing gluten. Cookies, noodles, spaghetti, bread, and other baked goods can all be made using canna flour. In the end, they will contribute to enhancing national food security by supporting government initiatives aimed at increasing food diversity.