Potency of Modified Cassava Flour as Binder and Thickener in Formulation of Instant Infant Porridge using Fortificant of Natural Folic Acid

Abstract

Abstract A dry mixing process in preparation instant and pour infant porridges fortified by natural folic acid of A and B, and added by modified cassava (mocav) flour as thickener and binder had been conducted. Fortificant of natural folic acid of A and B are a mixture of soy bean tempeh, nixtamalized yellow corn and fermented broccoli, and a mixture of mung bean tempeh, nixtamalized yellow corn, and fermented broccoli. This experiment aims to optimize by adding mocav flour and the best type of natural folic acid in preparing instant and pour infant porridges for complementary breastfeeding (CBF) and its characteristic on the whole composition, particularly folic acid, characteristic of folic acid monomer, volatile compounds, particle size, and particle size distribution on instant and pour infant porridges. The experiment were done on mocav flour with concentrations of 0, 6, 12, 18, 24, and 30% (w/w of base formula of infant porridge) with fortificant of natural folic acid of A and B, and pouring to produce instant and pour infant porridges A and B. The result of experiment showed that based on folic acid, process optimization was achieved on fortificant A at mocav concentration 18% (w/w, based formula of porridge) and increase folic acid 532.26% (5.30-folds), dissolved protein 226.62% (2.27-folds), total sugars 120.44% (1.20-fold), however drop total solids 4.61% and reducing sugars 14.94% in instant infant porridge compared to each components concentration in base formula of infant porridge. In this condition, volatile compounds of instant infant porridge and pour infant porridge dominated by acetic acid and its derivatives (44.21%), and furan and its derivatives (29.812%).