Formulation of Analog Rice Made of White Corn (Zea mays Ceratina)

and Mung Beans (Vigna radiata L) Flour as an Alternative Food in

Maintaning a Complete Nutrition

Ariani Rumitasari, Abu Bakar Tawali, Amran Laga, Jumriah Langkong and Meta Mahendradatta

Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture,

Hasanuddin University, Jl. Perintis Kemerdekaan Km. 10, Tamalanrea, Makassar 90245, Indonesia

Keywords: Analog Rice, Food Diversification, White Corn, Mung Beans.

Abstract: Rice has been the only staple food for the majority of Indonesian. The demand for rice is increasing yearly as

population growth. One alternative in achieving national food security is by food diversification. The aim of

this study was to formulate an alternative food source as analog rice made of white corn and mung beans to

improve nutrition in rice. The specific objective of this study was to obtain physical characteristics and the

best formulation as well as chemical analysis of the best of analog rice formulated. This research was carried

out in two stages. The first stage was to obtain the best formulation of physical analysis and sensory analysis

of analog rice. These formulations were evaluated for sensory characteristic using hedonic method. The

physical analysis was also conducted for these formulations. The results obtained in the first stage were

physical analysis of bulk density, water absorption, swelling power and cooking time compared to rice which

ranged from 0.571 to 0.790 (g/ ml), 33.3 to 63.9%, 8, 1-34.7%, and the cooking time was faster than ordinary

rice which was ± 3 minutes. The best formulation based on sensory evaluation was analog rice produced from

a ratio of 50% white corn and 50% mung beans. The chemical profile of the analogue rice was 8.4% of water

content, 1.6% of ash content, 13.6% of protein, 1.3% of fat, 75.1% of carbohydrate, 5.7% of food fiber, 376

kcal of calories, 5.1 mg/100 g of iron, and, 0.57 mg/100 g vitamin B1.

1 INTRODUCTION

One of the basic needs for human life is food needs.

Even though Indonesia has a diversity of local non-

rice food sources that can be used as an alternative

staple food to obtain a diversity of nutritional sources

for the community. Public culture of eating rice as a

staple food is difficult to change, so the need for rice

becomes greater from year to year in accordance with

population growth. One alternative in achieving food

security through food diversification.

The population is relatively high with the need for

national rice consumption reaching 2.3-2.4 million

tons per month, the availability of rice reserves is

crucial, leading to ongoing polemic in which some

parties claim rice reserves are sufficient and some are

inadequate. Meanwhile, the rice stock in Bulog is less

than 10% of the total national needs. National rice

consumption is around 33 million tons per year in

2018. The level of rice consumption will continue to

increase along with population growth (Purwanto,

2018).

This needs to be diversified by utilizing local food

sources such as white corn and green beans. The

choice of corn in addition to carbohydrate sources,

also has high food fiber and contains vitamins and

various essential minerals (Noviasari et al., 2017).

This needs to be done by combining white corn with

nuts to obtain protein intake. Therefore, efforts are

needed to develop white corn and green beans as an

alternative to food diversification.

Efforts to implement food diversification are

needed to attract public interest, one of them by

processing food into analog rice. Analog rice is rice

made from non paddy made from local flour (Widara,

2012). Based on that, the aim of this research is to

prepare alternative food sources to support the supply

of complete nutrition in the form of analog rice from

white corn and green beans based on the best

formulation. The existence of analog rice based on

white corn and green beans is expected to be a source

of food diversification and support the provision of

high nutrition.

Rumitasari, A., Tawali, A., Laga, A., Langkong, J. and Mahendradatta, M.

Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in Maintaning a Complete Nutrition.

DOI: 10.5220/0010529700003108

In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 92-96

ISBN: 978-989-758-540-1

2 MATERIALS AND METHOD

2.1 Materials

The materials used in this study include the main

ingredients of waxy corn, green beans, rice and

glycerol monostearate (GMS). Analysis materials

include distilled water, HCl 0.1, thiamine, NaOH,

petroleum benzene, H

, H

, HNO

phenoptalein indicators and other supporting

materials such as aluminum foil and whatman filter

paper No. 41.

2.2 Formulation and Production of

Analog Rice

In this stage, white corn was sorted. Furthermore,

washed and then dried using oven blower. After that,

it was milled using disc mill and white corn flour was

produced (Suarni, 2009). For to making mung bean

flour, mung beans was sorted and soaked for 4 hours,

then washed and dried. After that, it was milled using

disc mill and produced mung bean flour.

(Nurcahyani, 2016). All flours were then mix stage,

then 40% water and 2% GMS were added. The next,

process was extrusion the dough in extruder at 85

until the grains were formed. After drying the analog

rice was weighed and packaged (Budi et al., 2013).

Table 1: Analog Rice formulation.

White Corn Flour (%) Mung Bean Flour (%)

90 10

80 20

70 30

60 40

50 50

2.3 Physicochemical Analysis

This research was divided into two stages. The first

stage was the analysis of physical properties of analog

rice including bulk density, swelling power, water

absorption, and cooking time. Furthermore, analog

rice was sensory analyzed to obtained the best

formulation. Formulation for making analog rice can

be seen in Table 1. To the second stage of research

was the analysis of chemical properties of analog rice

after obtaining the best formulation from first stage.

The analysis was including proximate, dietary fiber,

calories, vitamin B1and iron.

2.4 Statistical Analysis

The data obtained were processed using a completely

randomized design method (CRD) with three

replications. The analysis of variance was carried out

to determine whether there were differences in the

tested variables, in this case the physical analysis of

analog rice with conventional rice and sensory

analysis of analog rice. All parameters were analyzed

by analysis of variance (ANOVA) with three

replications. The differences for each treatment were

further tested using the Duncan test. The software

used for data processing is Microsoft Excel 2010 and

SPSS version 16.

3 RESULT DISCUSSION

3.1 Bulk Density

Density is the specific gravity of the dry product,

which is calculated based on its weight in a container.

Based on statistical data, the bulk density has a very

significant effect on several treatments (P> 0.01). The

results of the analysis of the density of rice cages were

showed in Figure 1.

Figure 1: Comparison of Bulk Density of Analog Rice and

Conventional Rice (BK, Conventional Rice).

Figure 1 showed bulk density value of analog rice

from white corn and mung beans. Analog rice has

smaller value than conventional rice. Based on these

data, analog rice (90%:10%) has a greater bulk

density than other analog rice. This showed that the

porosity of the analog rice was lower, where the

porosity of the analog rice was influenced by the

process of rice grain formation and drying. The

drying process resulted in water loss in rice. In

addition, due to high water content will cause the

weight of the material measured was greater. This

caused the amount of density possessed was even

greater. This was in accordance with the opinion of

Hanifa (2016) which stated that high water content

caused particles in rice become heavier and the drying

process caused analog rice lose water.

Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in

Maintaning a Complete Nutrition

3.2 Swelling Power

Swelling power is the swelling power of a material

when absorbing water. Based on statistical data, the

development power has a very significant effect on

several treatments (P> 0.01). The results of the

analysis of rice swelling power can be seen in Figure

Figure 2: Comparison of Swelling Power between Analog

Rice and Conventional Rice (BK, Conventional Rice).

Figure 2 showed that soaking of analog rice

resulting in changes in diameter that become larger.

The change occurred because of the entry of water

into the rice analog granule. Based on the data

obtained it could see that conventional rice was

higher than analog rice. This was influenced by the

presence of glycerol monostearate binder in analog

rice thereby reducing the swelling of analog rice. In

addition, high levels of analog rice fat thus preventing

an increase in the amount of starch granules. This is

in accordance with the opinion of Subagio (2012)

which stated that the power of swelling was

influenced by fat levels high enough to prevent an

increase in the amount of starch granules.

3.3 Water Absorption

Water absorption is the ability of a material to absorb

or bind water. Based on statistical data, it showed that

water absorption was very significant on several

treatments (P> 0.01). The results of the analysis of

rice water absorption can be seen in Figure 3.

Figure 3 showed that the water absorption rate in

conventional rice was relatively low compared to

analog rice treatment. The highest water absorption

rate obtained by treatment (50%:50%) was 63.9% and

the lowest in treatment (90%:10%) was 33.3%. It was

suspected that the starch content in mung beans flour

was high enough to produce higher water absorption.

In addition, the fiber content in these materials has

high water absorption because of the large size of the

polymer and contained a lot of hydroxyl groups so

that it could bind large amounts of water. This was

consistent with Harper's opinion in Ginting (2007)

which stated that the levels of mung bean starch were

relatively high. Also supported by Mulyani (2017)

which stated that fiber content could increase water

absorption.

Figure 3: Comparison of Water Absorption between

Analog Rice and Conventional Rice (BK, Conventional

Rice).

3.4 Cooking Time

Cooking is one of the physical parameters of analog

rice. The results of cooking time data in several

treatments can be seen in Figure 4.

Figure 4: Comparison of Cooking Time between Analog

Rice and Conventional Rice (BK, Conventional Rice).

Figure 4 showed that the cooking time of analog

rice from several treatments ranged from ± 3 minutes

while conventional rice is around ± 15 minutes. This

indicated that analog rice has a shorter time because

analog rice has gone through several stages in the

cooking process. In addition, white corn flour and

mung beans have high levels of starch and fiber

compared to gelatinization so easy to cooked quickly.

This was in accordance with the opinion of Noviasari

(2017) which stated that cooking time is influenced

by the concentration of added flour and analog rice

will be easy to gelatinization faster than ordinary rice.

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

3.5 Chemical Analysis

Table 2: Chemical Characteristics of Analog Rice and

Conventional Rice.

Characteristic Chemical Analog Rice

Ordinary

Rice

Water Content (%) 8,4 13,99

Ash Content (%) 1,6 0,8

Protein (%) 13,6 7,1

Fat Content (%) 1,3 0,7

Carbohydrate (%) 75,1 79

Dietary Fiber (%) 5,7 0,5

Calories (Kcal) 376 360

Iron (mg/100 g) 5,1 1,3

Vit B1 (mg/100 g) 0,57 0,10

3.5.1 Water Content

Water content is one important component. Based on

the results of the study, analog rice with a ratio of 50%

white corn flour and 50% mung bean flour has a

moisture content of 8.4% while conventional rice is

13.99%. Water content of white corn flour and green

beans is lower than conventional rice water content.

This is because analog rice experienced a cooking

process in the extruder and drying with an oven so

that analog rice experienced a great loss of water

content. This was in accordance with the opinion of

Hanifa (2016) which stated that analog rice

experiences a cooking process in the extruder and

drying it with an oven so that analog rice experiences

a large loss of water content of analog rice was lower

than conventional rice.

3.5.2 Ash Content

Ash content is a mixture of inorganic and mineral

content in a material. Based on the results of research,

the analog ash content of rice was higher compared to

conventional rice. Analog rice ash content was 1.6%

while conventional ash content was 0.8%. Ash

content indicated the amount of mineral content in an

ingredient. Mung beans have high mineral content

because the calcium content of green beans is around

223 mg and phosphorus 319 mg. This showed that the

analog rice produced contained quite high minerals.

This was in accordance with the opinion of

Sediaoetama in Mamuaja (2015) which stated that the

higher ash content of a food indicated the higher

minerals content in the food.

3.5.3 Protein

Protein is one of the macro-molecular components

needed by the body. Based on the results of the study,

the levels of analog rice were higher than those of

conventional rice. Analog rice protein content was

13.6% while conventional rice was 7.1%. This

showed that analog rice can meet protein needs in the

body because analog rice was influenced by the

addition of green beans which have high protein

content. This was in accordance with the opinion of

Yusuf (2014) which stated that green beans have a

protein content of around 22%.

3.5.4 Fat Content

Fat is an organic component that has hydrophobic

properties and can function as shortening. Based on

the results of research, analog rice fat content was

quite higher compared to conventional rice. Analog

rice fat content was 1.3% while conventional rice was

0.7%. This was influenced by the high concentration

of white corn in analog rice which has a high enough

fat content which is around 3.9 grams and green beans

have fat content around 1.2 grams. This was

consistent with the opinion of Suarni (2007) which

states that white corn has a high fat content ranging

from 3-8%.

3.5.5 Carbohydrate

Carbohydrates are the main source of energy needed

by the body. Based on the results of the study,

carbohydrate content of analog rice and conventional

rice was almost equivalent, namely 75.1% and 79%.

This was due to the high carbohydrate commodities

used namely white corn and mung beans. It was

consistent with the opinion of Suarni (2007) which

stated that the carbohydrate content of white corn was

around 74% which is a source of energy needed by

the body. Also supported by the opinion of Yusuf

(2014) which stated that mung bean is a type

of legume that has a fairly high carbohydrate

range of 63%.

3.5.6 Food Fiber

Dietary fiber is an important component of plant

foods in the human digestive system. Based on the

results of the study, the content of analog rice fiber

was higher than that of ordinary rice namely 5.7% and

0.4%. This showed that white corn and mung beans

were high-fiber commodity while conventional rice

fiber which contained in rice shells that was lost

during milling so that white rice contained low food

fiber. Fiber is known to delay the process of emptying

the stomach thereby reducing the rate of digestion in

the intestine. This was consistent with the opinion of

Yusuf (2014) which stated that mung beans have fiber

Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in

Maintaning a Complete Nutrition

content of around 4% which was included as a source

of fiber.

3.5.7 Calories

Calories are units used to measure the value of energy

obtained by the body. Based on research results,

analog rice has a calorie value of 376 kcal while

conventional rice was 360 kcal. This showed that the

calorie value of analog rice was higher than the

calorific value of conventional rice because the

protein and fat content of conventional rice were still

relatively low than analog rice. The calorie value

based on rough calculation was influenced by the

amount of protein, fat and carbohydrate.

3.5.8 Iron

Iron (Fe) was a micronutrient that was needed by the

body. Based on research results, analog rice has iron

content of 5.7 mg/100 gram while conventional rice

was 1.3 mg/100 gram. Based on this iron content of

analog rice is higher than that of conventional rice due

to the ingredients contained in the analog rice itself.

Mung beans have iron levels 7.4 mg/100 grams, this

indicated that analog rice can meet iron needs for the

body. This was in accordance with the opinion by

Yusuf (2014) which stated that the iron content of

mung beans is 7.4 mg/100 grams which was able to

increase the need for iron for the body.

3.5.9 Vitamin B1

Vitamin B1 or thiamine is one that is needed to cause

appetite and help the use of carbohydrates in the body

(Almatsier, 2009). Based on the results of the study,

analog rice has a vitamin B1 level of 0.57 mg/100

gram while conventional rice was 0.10 mg/100 gram.

According to this the vitamin B1 content of analog

rice was higher than that of conventional rice due to

the ingredients contained in the analog rice itself.

Mung beans contained vitamin B1 around 0.64 mg/kg

which was useful for growth. This was consistent

with the opinion of Ruslie (2012) which stated that

the daily intake of vitamin B1 for adults was 1.2

mg/day while for children aged 1-8 years around 0.6

mg/day and ages 9-13 years around 0,9 mg/day.

4 CONCLUSION

Analog rice made from white corn and mung beans

can be made as an alternative staple food. Physical

analysis of analog rice was around 0.571-0.790 (g/ml)

bulk density, swelling power 8.1-34.7%, water

absorption 33.3-63.9% and analog rice cooking time

around ± 3 minutes while rice conventional range ±

15 minutes. The chemical profile of analog rice

produced from the ratio of 50% white corn and 50%

mung beans were 8.4% moisture content, 1.6% ash

content, 13.6% protein, 1.3% fat, 75 carbohydrates,

1%, food fiber 5.7%, calories 376 kcal, iron 5.1

mg/100 g, vitamin B1 0.57 mg/100 g.

REFERENCES

Almatsier. 2009. Basic Principles of Nutrition. PT.

Gramedia Pustaka Utama: Jakarta

Budi FS, P Hariyadi, S Budijanto, and D Syaha. 2013.

Extrusion Process Technology to Make Analog Rice.

IPB Food Magazine, 22 (23), pp. 263–275. doi:

10.1021/cm050787y

Ginting E, Ratnaningsih, and R Iswanto. 2007. Physical and

Chemical Characteristics 17 Genotypes of Mung Beans

for Food Materials. Pp. 451-466

Hanifa N. 2016. Development of Purple Sweet Potato

Analogous Rice as Functional Food with High Fiber

and Rich in Polyphenols. Bogor Agricultural Institute.

Mamuaja CF and Y Lamaega. 2015. Analogous Rice

Making from Cassava, Goroho Banana And Sago.

Journal of Food Science and Technology, 3 (2): 8-14

Mulyani W, N Harun and Y Zalfiatri. 2017. Utilization of

Red Bean Flour and Sago Starch in Making Crackers.

Jom Faperta, 4 (1): 1-12

Noviasari S, F Kusnandar, and A Setiyono. 2017. Physical,

Chemical, and Sensory Characteristics of Analog Rice

Based on Non-Rice Food Ingredients. Food Journal, 6

(1): 1–12.

Nurcahyani R. 2016. Experiments on Making Green Beans

Flour Cookies with Banana Weevil Substitution.

Semarang State University: Semarang [Thesis]

Purwanto NP. 2018. Availability of National Rice Supply

and Distribution. Research and Development Center,

10 (18), pp. 19–24.

Ruslie RH. 2012. The Role of Vitamins as Nutrition in

Premature Babies. Journal of Health, 4 (1): 97-111

Suarni. 2009. Prospects of Using Corn Flour for Cookies

(Cookies). Journal of Agricultural Research, 2 (28), pp.

63–71.

Subagio A and W Windrati. 2012. Effect of MOCAF

(Modified Cassava Flour) Composition and Rice Flour

on Characteristics of Smart Rice. Journal of Food, 21

(1): 29-38

Widara SS. 2012. Study of Rice Analogue Production from

Various Carbohydrate Sources Using Hot Extrusion.

Bogor Agricultural Institute. [Thesis]

Yusuf. 2014. The use of green beans as functional food

supports food diversification in East Nusa Tenggara.

Proceedings of the Seminar on the Results of Research

on Assorted Nuts and Tubers, pp. 741–746

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)