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Article

Open Access

Diversification of Cassava Flour in the Manufacture of Gluten-Free Flakes Enriched with Dietary Fibers from Virgin Coconut Oil Waste Flour

Author(s)

Diana Widiastuti, Eka Herlina, Ade Heri Mulyati and Siti Warnasih

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DOI:10.17265/2161-6264/2016.06.007

Affiliation(s)

Department of Chemistry, Pakuan University, Bogor 16163, Indonesia

ABSTRACT

Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil (VCO) waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% (control), 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.

KEYWORDS

Flakes, cassava flour, Virgin coconut oil waste flour, gluten-free, dietary fiber.

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