Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa

Efeito da temperatura de pré-gelatinizada no conteúdo físico e nutricional do mingau instantâneo de folhas de mandioca: rowe luwa, típico da Indonésia

Abstract

Rowe luwa is a traditional porridge from Southwest Sumba, Indonesia, made from the steamed pulp cassava leaves pounded together with rice. This study examined the effect of pre-gelatinization temperature on the physical quality and nutritional content of instant rowe luwa porridge. The experimental design used in this study was a Completely Randomized Design (CRD) with pre-gelatinization temperature factors, viz., 60 °C (X₁), 65 °C (X₂), 70 °C (X₃), 75 °C (X₄) and 80 °C (X₅). Physical properties were measured by analyzing color, viscosity, rehydration, and syneresis, while for nutritional compositions, water content, ash, fat, protein, carbohydrate, and energy were evaluated. The simple linear regression was employed to examine the correlation between pre-gelatinization temperature and physical properties or nutritional composition. The results showed that the pre-gelatinization temperature correlated with physical properties, such as: viscosity (r = 0.9924), rehydration (r = 0.807) and syneresis (r = 0.841). Furthermore, the pre-gelatinized temperature significantly affected protein and carbohydrate contents (p < 0.05), while the moisture, ash, and fat contents showed negligible effect (p > 0.05). Principal Component Analysis (PCA) showed that instant rowe luwa porridge prepared with the pre-gelatinization temperature of 80 °C (object X₅) had the highest viscosity, rehydration, syneresis, and protein contents compared to the other cooking temperatures. These preliminary data are useful for further research to determine the method and optimization formula of the instant rowe luwa porridge.

Keywords:
Drum dryer; Indonesian cassava leaves porridge; Pre-gelatinization