Author:
Khasanah Y,Indrianingsih A W,Triwitono P,Murdiati A
Abstract
Abstract
This study aimed to evaluate the antioxidant activity, phenolic content, and nutritional properties of the yellow cassava variety called Adira. Sample was freeze dried cassava (cassava); oven dried cassava (cassava flour) and modified cassava flour (mocaf). Antioxidant properties of the extracts were evaluated using a DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay and phenolic content using the Folin-Ciocalteu method. Nutritional properties such as water, ash, protein, lipid, and carbohydrate were analyzed. Antioxidant activity was 25.03%, 30,37%, and 31.23% for cassava, cassava flour, and mocaf respectively and in line with phenolic content mocaf had the highest total phenolic content of 3.46 mg/g GAE. Carbohydrate was the major content in Adira mocaf of > 85%, while the other content was protein of 1.44 % - 2.41 %, ash of 2.21 % - 2.85 %, and lipid of 0.04 % - 0.10 %. Analysis by the FTIR (Fourier Transform Infrared Spectroscopy) analysis presented the OH group which may have been generated from phenolic and flavonoids compounds in the mocaf.
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