A comparative study on the nutritional value of analog rice derived from modified cassava flour and banana flour

This study compared the nutritional value of two analog rice made from modified cassava flour (MOCAF) and different banana flour. Two analog rice types, TD (MOCAF with tanduk banana flour) and KP (MOCAF with kepok banana flour), were examined in this study. We found that TD had more moisture, fiber, and carbohydrate but less ash and fat content than KP. TD has a slightly better water holding capacity (WHC) at 5.60 g/g than KP at 5.42 g/g. TD exhibited larger quantities of xylose, fructose, glucose, and pyruvic acid, whereas KP contained more maltose and sucrose. TD had higher quantities of myristic, palmitoleic, and linoleic acid compared to KP, which had higher levels of palmitic, arachidic, stearic, oleic, and α-linolenic acid. KP included more lysine, leucine, phenylalanine, histidine, methionine, and tyrosine, but TD contained more valine, isoleucine, threonine, arginine, proline, aspartic acid, glutamic acid, serine, glycine, and alanine. KP included more phytochemicals and vitamins, including phenols, flavonoids, alkaloids, tannins, saponins, ascorbic acid, riboflavin, niacin, beta-carotene, tocopherol, pyridoxine, and pantothenic acid. Therefore, this study provides insights into the nutritional profiles and sensory properties of MOCAF-derived analog rice and banana flour, implying a wide range of uses in food and dietary choices.