Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour

DOI

10.2991/phico-17.2018.17How to use a DOI?

Keywords

Arrowroot,; Fresh Bread; Nutritional Quality

Abstract

Marantha arundinacea L. or arrowroot is a tropical plant that can be taken tuber as processed food product. This plant bulbs can be made flour to produce food, such as fresh bread done in this study. The research was conducted in 2017 at the Nutrition Lab of the Faculty of Public Health of the University of North Sumatra for making of fresh bread and Balai Penelitian Standardisasi Industri (Baristan) Medan for the examination of nutritional quality, from the production of bread from flour bulbs Marantha arundinacea L. and wheat flour. Nutritional analysis performed include moisture content, ash content, fat content, carbohydrate levels, protein content. The results found that the quality of nutrition examined varied. The addition of more arrowroot flour in the production of fresh bread will increase the levels of crude fiber, and carbohydrates. It is expected that arrowroot flour can be used as a mixture in the manufacture of food such as fresh bread added to the ingredients of about 10-30%, and arrowroot flour can exchange of wheat flour commonly used in the production of bread.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Etti Sudaryati
AU  - Ernawati Nasution
AU  - Fitri Ardiani
PY  - 2017/12
DA  - 2017/12
TI  - Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour
BT  - Proceedings of the 2nd Public Health International Conference (PHICo 2017)
PB  - Atlantis Press
SP  - 79
EP  - 82
SN  - 2468-5739
UR  - https://doi.org/10.2991/phico-17.2018.17
DO  - 10.2991/phico-17.2018.17
ID  - Sudaryati2017/12
ER  -