The characteristic of different formula of low tannin sorghum instant porridge. Issue 1 (February 2021)

• Record Type: Journal Article
• Authors: Haliza, W; Widowati, S
• Is Part Of: IOP conference series. Volume 653:Issue 1(2021)
• Publication Date: 2021-02
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/653/1/012124
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Sorghum has a potential to be developed as staple food, however the main obstacle is high tannin content which causing bitter taste. Low conttent of tannin in sorghum flour could be a solution for widening the customer acceptance. Such product produced using low tannin sorghum is instant porridge. Therefore this study aimed to find optimum formula of instant porridge using low tannin sorghum flour. This study using two factors of instant porridge formula, first ratio of low tannin sorghum flour : tapioca (100 : 0; 90 : 10; 80 : 20; 70 : 30; 60 : 40) and the ratio of water (1 : 7; 1 : 9; 1 : 11). Result shows that optimum instant sorghum formula was found in 80 : 20 sorghum : tapioca flour, with the addition of 1 : 11 water ratio. This porridge has desirability value 0.716, water content 4.93%, ash 0.49%, fat 5.92%, protein 8.37% and carbohydrate 85.2%. Moreover the average score of total acceptance is about 4 (like). The optimum formula also has high-quality digestibility and dietary fiber (77.97% and 9.07 %, respectively). According to this study, instant sorghum porridge could be used as alternatives of nutritious and healthy food.