ArticleFood science & nutrition2022
Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- A Comprehensive Evaluation of Consumer Trends and the Bioactive Content of Extra Virgin Olive Oil: Comparative Insights into Trademarked and Local Products.Foods (Basel, Switzerland) · 2025Article
- Antioxidant and antimicrobial activities of tarragon andFood science & nutrition · 2024Article
- Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.Foods (Basel, Switzerland) · 2024Article
- Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance.Scientific reports · 2022Article
- Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue.Food science & nutrition · 2022Article
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6 authors.
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Abstract
This study aimed to develop a cassava-based rice analogue with improved nutritional value as an alternative to commercial white rice. The rice analogue formulations (RAFs) were developed by the substitution of modified cassava flour (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed rice analogues were evaluated for physicochemical, functional, morphological, and antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable nutritional composition and functional properties. However, RAF 4 (100% MOCAF with 20% cassava leaves) showed the highest total polyphenol content (TPC) (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) (198 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (79%), and ferric reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF and cassava leaves improved the nutritional value of cassava-based rice analogues, which could be a healthy alternative to commercial rice in the daily diet.
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