Nutritional and physical properties of three varieties of Hanjeli (Coix lacryma-Jobi) flour for food diversification and application uses

Abstract

Hanjeli (Coix lacryma-jobi) is widely used as a source for new food development with high nutritional content. However, information about the type of Hanjeli variety used as alternative nutritious food is still limited. In this study, we compared the nutritional and physical properties of three varieties of Hanjeli (Coix lacryma-Jobi) flour namely Pulut (HAP), Unpad (HHA) and Batu (HBA) for food diversification and application uses. A comparative evaluation of the nutritional property of Hanjeli flours including moisture, ash, protein, fat, carbohydrates, dietary fiber, calcium, energy, and starch contents was carried out. While for physical property, the yields of Hanjeli flours were analyzed. The results showed that the variety of Hanjeli significantly affected to nutritional and physical properties of flours (P < 0.05). Pulut was the best variety due to its nutritional and physical properties. In this study, cookies made from 100 % of Hanjeli flour from Pulut variety contained moisture (3.97%), ash (1,93%), protein (9,17%), fat (23.58%), carbohydrates (61,59%), dietary fiber (7,69%), and energy (494,29 kcal) which met with the quality requirement of Indonesian National Standard for cookies. Hanjeli is promising as a new source of nutrition for diversification and application food uses.