Physical and chemical characteristics of composite flour based on modified cassava flour and pigeon pea (Cajanus cajan) flour as ingredient of analog rice

Most Indonesians rely on rice as the main source of carbohydrates. The average rice consumption is 1.45 kg/capita/week, while domestic production has not been able to fulfill it, so the accumulated volume of rice imports reached 407.74 thousand tons or grew by 14.44% throughout 2021. The high rice consumption in Indonesia encourages the exploration of potential sources of local carbohydrates as a composite raw material for producing analog rice. The objective of this study was to determine the effect of the ratio of modified cassava flour (mocaf) produced by Techno Park Grobogan, Jawa Tengah to pigeon pea flour (Cajayus cajan) on the composite’s physical and chemical characteristics of the analog rice production. The experimental design used for this study was a Completely Randomized Design with 1 factor which was the concentration variation of mocaf and pigeon pea flour, 100%: 0% (F1); 97.5%: 2.5% (F2); 95%: 5% (F3); 92.5%: 7.5% (F4); 90%: 10% (F5), respectively. Statistical data analysis was performed using the one-way ANOVA method. The results showed that the best gelatinization profiles of composite flour were F3. Increasing the concentration of pigeon pea flour in the formula has significantly reduced the amylose, amylopectin, and soluble starch levels, increasing the soluble dietary fiber content in the formula with no significant difference. However, the insoluble and total dietary fiber content significantly increased. The addition of pigeon pea flour to formulas F3, F4, and F5 showed a microscopic structure that was not different from that of control F1.