Mocaf (Modified Cassava Flour), Cornmeal (Zea mays L.), and Jackbeen Flour (Canavalia ensiformis)-Based Analogue Rice as a Functional Food to Reduce Rice Consumption in Indonesia

The Indonesian needed of paddy rice is very high up to 139.5 kg/capita/year, it is twice of the world rice consumption; 60 kg/year. On the other hand, public demands a product that has functional value as a health nutrition. A solution to reduce the number of rice consumption and a health improvement is mocaf, cornmeal, and jackbeen flour-based analogue rice. The content of antioxidants, protein, and low glycemic index in analogue rice is able to create a functional food product. The purpose of this research was to know the nutrient content and the best formulation which acceptable to panelists. The analysis conducted consists of the physical, chemical and sensory test. Analogue rice is made into three formulations with ratio mocaf : cornmeal : jackbeen flour = 50%:40%:10% (F1), 40:40%:20% (F2), and 30%:40%:30% (F3). Based on sensory analysis, the best formulation of analogue rice is F1. It moisture contents of 7.367%; 0,556% ash contents; 6.904% protein contents; 4.308% fat contents; 80.223% carbohydrate contents; 24.728% amylose contents; HCN contents of 4.267 ppm; and 9.043% antioxidant levels. The higher percentage of jackbeen on rice analogue formulation effected the higher content of its protein and antioxidant. However, the panellists acceptance level decreased.