Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh

This study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30


INTRODUCTION
Flour is a derivative product generally made from grains and tubers to a certain degree of fineness.One of the most widely used types of flour is wheat flour derived from wheat.Wheat flour can be used as industrial and household raw materials.Increasing demand for wheat flour and decreasing ability to produce wheat domestically requires the Indonesian government to increase wheat imports annually.Indonesia imported 10.69 million tons of wheat in 2019 and 10.29 million tons in 2020.Wheat is imported from various countries, such as Australia, Canada, and the United States (BPS, 2020).
Indonesia needs solutions to reduce dependence on wheat flour as a raw material for its food products, for example, using local food as a basic ingredient for composite flour.Composite flour combines two or more flour types to produce Physical, Chemical, and Functional … Industria: Jurnal Teknologi dan Manajemen Agroindustri 11(2): 139-150 (2022) a product with specific properties and characteristics.Using local food ingredients as raw materials for composite flour can be an alternative to produce specific functional characteristics (Bantacut & Saptana, 2014).
One of the local food ingredients potentially used as raw material for composite flour is banana corm.The banana corm is the banana plant's original stem, shaped like a tuber and located at the bottom of the banana stem.This local food ingredient can be obtained in banana-producing areas in Indonesia, including in Sumedang Regency, West Java.Sumedang Regency is famous for its local wisdom of natural resources.Several food crops can only grow on Sumedang soil, called Cilembu sweet potato and Roid banana.Roid bananas grow in Jati Gede Village, Sumedang Regency, West Java, with production reaching 400 kg/week or 19.2 tons/year (Yohari et al., 2019).The banana production increase is not directly proportional to the banana corm utilization in intermediate products, such as flour which can be used for other processed food products.The banana corm utilization can increase agricultural waste utilization and the local farmers' income, including Roid banana farmers in Jatigede Village, Sumedang Regency, West Java Province.The fresh banana corm has a protein content of 0.59% to 2.74% depending on the variety (Komalasari et al., 2016).Adding highprotein food ingredients can increase the composite flour protein content.
Another local food that can be used as a basic ingredient for composite flour is tempeh.Tempeh is a processed product from soybeans that Indonesians widely consume.Indonesians favor tempeh because it has a high nutritional content, such as protein, fat, vitamins, and minerals.The fermentation process in soybeans can reduce antinutritional compounds such as antitrypsin and oligosaccharides that cause flatulence (Rahmi et al., 2018).Fresh tempeh can only be stored for a maximum of 48 hours.Processing tempeh into composite flour is the wise solution to overcome tempeh's short shelf-life and expand tempeh utilization into various new food products.
The composite flour's nutritional value made from Roid banana corm and tempeh from Sumedang is expected to have advantages compared to flour derived from one source.Information about composite flour made from banana corm flour and tempeh flour is still limited, so research is needed to determine the physical, chemical, and functional properties of banana corm flour, tempeh flour, and composite flour (a mixture of banana corm flour and tempeh flour).

METHODS
This research was conducted by experimental method.The data was analyzed using a randomized block design (RBD) with three replications.Composite flour was made into five treatments with the composition (%) of Roid banana flour and tempeh flour presented in Table 1.The composition ratio of banana corm flour and tempeh flour was chosen by optimizing the more dominant banana corm flour.

Banana Corm Flour Production
The Roid banana corm was sorted to separate the goods from the rotten ones.The corm was then cleaned of midrib skin and attached dirt, such as soil or roots.The Roid banana corm was washed and then sliced crosswise with 2 -4 cm length, 0.2 -0.3 cm width, and 0.1 -0.3 cm height.The Roid banana corm slices were soaked in 1,000 ppm sodium metabisulfite solution for 15 minutes to prevent the browning process, then drained for 10 minutes.The corm was dried in an oven at 60 °C for ±20 hours.Dried corms were ground and then sifted with an 80-mesh sieve to produce Roid banana corm flour (Sumanti, 2017).

Tempeh Flour Production
Tempeh was sliced by 0.5-1 cm thickness and then blanched in hot water (90 °C) for 15 minutes.After drained, the tempeh was dried in an oven at 70 °C for 7 hours.The dried tempeh was then ground using a grinder and sieved using an 80mesh sieve (Bastian et al., 2013).

Composite Flour Production
Composite flour was made by mixing banana corm flour with tempeh flour.The ratios between banana corm flour and tempeh flour were 80:20, 70:30, and 60:40.The composite flour was sifted through an 80-mesh sieve.Each composition ratio was sifted four times to evenly mixed the composite flour.

Observation Parameters
Composite flour samples were stored in polypropylene pouches at 26 °C.Each treatment of composite flour sample was analyzed for its physical, chemical, and functional properties.The physical characteristics analyzed were bulk density (Pudjihastuti et al., 2021) and color degree (Hutchings, 2012).The chemical properties analyzed were ash content, moisture content, carbohydrate content, fat content, and protein content (AOAC, 2012).Functional properties based on pasting properties were analyzed using a Rapid Visco Analyzer (RVA) (Lase et al., 2013).Analysis of pasting properties in this study consisted of pasting temperature, peak viscosity, hold viscosity, final viscosity, breakdown viscosity, and setback viscosity.

Bulk Density
A total of 10 ml of the composite flour was placed into a measuring cylinder, then tapped ±25 times until there was no empty space, then weighed.The bulk density is calculated by the equation (Pudjihastuti et al., 2021): Bulk density (g/mL) = Sample weight (g) Sample volume (10 mL) (1)

Color Degrees
The composite flour sample was placed in a transparent container.Measurements using the General Colorimeter produce L*, a*, and b* values.The L* value represents the chromatic color of the brightness parameter; 0 for black to 100 for white.The a* value represents the chromatic color of a red-green mixture; a+ = 0-100 for red and a-= 0-(-80) for green.The b* value represents the chromatic color of the blue-yellow mixture; b+ = 0-7 for yellow and b-= 0-(-70) for blue.

Ash Content
The porcelain cup was used as the sample container and dried for 15 minutes at 105 °C.The cup was cooled in a desiccator for 15 minutes and weighed until the weight remains constant.One gram of composite flour samples was placed in the cup.The cup containing the sample was put into an electric furnace with a temperature of 550 °C for 5 hours until it turned ashes.The cup containing the sample was cooled for 15 minutes in a desiccator and then weighed to determine the final weight.Ash content was calculated using the equation (AOAC, 2012): Ash Content (%) = (C-A)/(B-A) X100% (2) where, A = empty porcelain cup weight (gram) B = porcelain cup with sample weight (gram) C = porcelain cup with dried sample weight (gram)

Moisture Content
The porcelain cup was used as the sample container and dried for 15 minutes at 130 °C.The cup is cooled in a desiccator for 10 minutes and weighed until it remains constant.One gram of composite flour samples was placed in the cup.The sample cup is dried in an oven at 130 °C for 1 hour, cooled in a desiccator for 10 minutes, and weighed until the weight is constant.

Fat Content
Fat content was measured using a Soxhlet extractor, using 5 grams of composite flour sample put into a lead filter and then covered with fat-free cotton wool.50 ml of hexane solvent was put into the Soxhlet extractor.The heating process was carried out for 6 hours then the fat solvent was distilled again.The fat dissolved in the Soxhlet flask was dried in an oven at 105 °C for 12 hours until the weight remained constant.The Soxhlet flask was cooled in a desiccator for 15 minutes and weighed until it remained constant.Fat content is calculated using the equation (AOAC, 2012):

Protein Content
0.5 grams of composite flour samples were put into the Kjeldahl flask, added with ½ Kjeldahl tablet containing K2SO4 and CuSO4, then dripped with 10 mL of concentrated H2SO4.The Kjeldahl flask was installed in the Kjeldahl digestion apparatus, and the sample was digested for 3 hours until it was clear and cooled.30% NaOH solution was added to the sample through the flask's inner wall to form a layer under the acid solution.30 ml of 3% boric acid (H3BO3) was dropped using a pipette into an Erlenmeyer, then three drops of methyl orange indicator were added.25 ml of distilled water was added to the sample.Erlenmeyer and Kjeldahl flasks are then mounted on the distillation apparatus.Distillation was carried out until NH3 was accommodated, and the distillate turned bluish-green.The distillate that has been collected is then titrated with 0.1 N HCl.The titration is complete when the solution turns pink again.N content can be calculated using the following formula (AOAC, 2012): where, V sample = HCI volume for sample titration (ml) V blank = HCI volume for blank titration (ml) N HCl = normality of HCl solution W = sample weight (mg) ArN = 14.008 The conversion factor in the sample was 5.70 (referring to wheat flour and grains).Protein content can be calculated with the following equation: Protein Content (%) = N (%) x Conversion Factor (6)

Carbohydrate Content (AOAC, 2012)
Carbohydrate content is very influential on other nutrients.Carbohydrate content can be calculated using the equation (AOAC, 2012):

Pasting Properties
Pasting properties are analyzed by following the research of Lase et al. (2013).Pasting properties to determine the functional characteristics of composite flour include pasting temperature, peak viscosity, hold viscosity, final viscosity, breakdown viscosity, and setback viscosity.The composite flour samples were prepared by mixing 3 grams of composite flour samples and 25 grams of distilled water and then put into the canister.Pasting properties analysis was performed using the RVA tool.Controlled heating and cooling cycles were performed on the samples.Heating starts at 50 °C then the temperature is increased to 95 °C at a speed of ±13 °C/minute.The temperature is held at 95 °C for 3 minutes.Cooling was then carried out to a temperature of 50 °C at a rate of ±3 °C/minute.The temperature was maintained at 50 °C for 2 minutes (Collado et al., 2001).

Bulk Density
Bulk density is one of the physical properties of food used to measure the effectiveness of food packaging and storage.The research results presented in Table 2 show that Roid banana corm flour has the highest bulk density value compared to tempeh flour and other composite flours.The addition of tempeh flour mixture can reduce the bulk density value by up to 20%.The bulk density value depends on the flour's particle size and initial moisture content.Banana corm flour has a higher moisture content than tempeh flour (Table 3).Significant moisture content in a material will fill the space between the flour particles so that the flour particles tend to stick.The bulk density material increase if the moisture content increases (Rachma et al., 2018).The number of voids decreases if the moisture content increases (Sasmitaloka et al., 2020).The bulk density value can be used to estimate the product packaging volume.The required packaging volume is smaller if the bulk density value is increased.All treated sample's bulk densities are lower than wheat flour bulk density (0.85 g/ml) (Hyacinthe et al., 2021).This result shows that with the same weight as wheat flour, composite flour requires a larger packaging volume.

Color Degrees
Color is one of the physical attributes of food products that consumers can assess directly.Consumers generally use color as a benchmark to know the taste and choose food products (Hoppu et al., 2018).The color values of Roid banana corm flour, tempeh flour, and composite flour are presented in Table 2.The L* value is a value that describes the brightness dimension of a food ingredient (Waggle et al., 1989).L* values ranged from 66.21 to 79.1.Statistical tests showed that treatments D and E had a brightness that did not differ significantly based on the L* value, while A, B, and C had different brightness dimensions.The color of pure Roid banana corm flour (A) was the darkest compared to other treatments, so its L* value was the lowest.The color of tempeh flour is the brightest compared to other treatments, so its L* value is the highest.The addition of tempeh flour to composite flour is directly proportional to the increase in the composite flour L* value.
The a* value describes a food ingredient's reddish and greenish dimensions (Waggle et al., 1989).The a* values ranged from 3.22 to 6.38.raw material for tempeh.According to Elisabeth et al. (2017), tempeh producers like yellowskinned soybeans to make the tempeh produced brighter.

Chemical Characteristics
Ash Content Ash content is an important parameter that generally evaluates sample nutritional content (Keshun Liu, 2019).The ash content in a food ingredient is an indicator of digestibility.Digestibility quality decreases if the ash content increases (Shirley & Parsons, 2001).The food ingredients's ash content was determined using a destructive process.Destructive is converting a sample into a substance that can be measured to analyze the sample's elements (Siswati & Sudarmi, 2020).
The analysis and DMRT test results in Table 3 show that the five treatments have different ash content.The Roid banana corm flour's ash content was the highest (8.22%), while the tempeh flour's ash content was the lowest (2.91%).Adding more tempeh flour to composite flour (treatments C, D, and E) can reduce the ash content.The maximum of wheat flour's ash content based on SNI 3751:2009 is of 0.7%.The banana corm flour's ash content research by Astawan et al. (2013) and Sutowo et al. ( 2016) is 11.82%, and the ash content of seeded banana corm is 8.74% (Sumanti, 2017).Food quality is better when its ash content is lower (Lestari et al., 2018).

Moisture Content
Moisture content is the concentration of moisture contained in food products.Determining moisture content is essential in food processing because it relates to a material's enzymatic, chemical, and microbiological processes (Anggo, 2017).The research results presented in Table 3 show that Roid banana corm flour has the highest moisture content (9.81%).Tempeh flour has the lowest moisture content (6.03%).Composite C, D, and E flour treatments based on the DMRT test had no significant difference in moisture content.This result means that adding tempeh flour can reduce the moisture content of composite flour.Flour is a very hygroscopic food ingredient, and its moisture content can change according to changes in the storage environment's temperature and humidity (Adejumo, 2013).The average moisture content of each flour complies with the SNI for wheat flour (SNI 3751:2009), which is a maximum of 14.5%.All treatments have a lower moisture content than the moisture content SNI for wheat flour, so all treatments have a lower risk of damage than wheat flour.There is a possibility of damage due to internal biological activity (metabolism) or spoilage microorganisms if food's moisture content increases (Daud et al., 2019).

Carbohydrate Content
Carbohydrates are carbon compounds widely available as the main constituent of plant tissues (Yazid & Nursanti, 2015).The carbohydrate content of banana corm flour, tempeh flour, and composite flour is presented in Table 3.The carbohydrate content ranges from 23.36% to 79.63%.Treatment A had the highest carbohydrate content, while treatment B had the lowest.The treatment in this study significantly affected the carbohydrate content of composite flour.The average carbohydrate content of composite flour is higher if the ratio of Roid

Fat Content
Fats are ester compounds that consist of glycerol and fatty acids.Fats can also consist of phospholipids, sterols, and several pigment types.Fat content analysis is also called the analysis of crude fat compounds other than fatty acids bound.to the ingredients (Anggo, 2017).The fat content of Roid banana corm flour, tempeh flour, and composite flour is presented in Table 3.The fat content ranges from 1.12% to 25.53%.Treatment B had the highest fat content, while treatment A

Protein Content
Protein is an essential compound for the human body because it functions as a body energy source, builds body tissues, forms the body's immune system, and triggers biochemical reactions (Omotayo et al., 2016).The analysis and DMRT test results in Table 3 show that the tempeh flour addition to the composite flour treatments C, D, and E significantly differed in the composite flour's protein content.Banana corm flour has a low protein content (1.22%) but a high carbohydrate content (79.63%).Tempe flour has a high protein content (42.18%) but a low carbohydrate content (23.36%).Mixing these two ingredients improves the composite flour's quality to meet the wheat flour SNI (SNI 3751:2009), which is a minimum of 7.0%.Tempeh contains nine essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) and nine nonessential amino acids (arginine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine) (Pilco et al., 2019).Banana corm contains bioactive compounds 9.09% phenol, 11.59 g/100 g tannin, and antioxidant activity with an IC50 measurement of 422.16 ppm (Sumanti et al., 2017).The protein content of treatment C composite flour is classified as flour with moderate protein content, suitable for biscuits, donuts, and pastries.The protein content of D and E treatments composite flour are 14.00% and 17.64%, respectively, so this flour is included as high protein flour, suitable for noodles and bread (Syarbini & Casofa, 2013).

Pasting Properties
Pasting properties include pasting temperature, peak viscosity, hold viscosity, final viscosity, breakdown viscosity, and setback viscosity.Table 4 shows the average value of each functional characteristic for each treatment.Figure 1 shows the viscosity value changes for each treatment caused by temperature changes during the gelatinization process.

Pasting Temperature
Pasting temperatures of Roid banana corm flour, tempeh flour, and composite flour ranged from 50.25 °C -95.00 °C.The pasting temperature of wheat flour from various varieties is 57.7 °C -65.6 °C (Pojić et al., 2013).Treatment B had the highest pasting temperature, while treatment A had the lowest.The treatment in this study had a significantly different effect on the composite flour's pasting temperature.The composite flour's average pasting temperature increases if the tempe flour content increases.This result is due to the high protein and fat content in tempe flour.The tempeh protein content is 49.80%, and the fat content is 30.62% (Astawan et al., 2013).According to Sumanti et al. (2017), protein denaturation around the gelatination temperature and high-fat content when food is heated can create complexes with amylose so that amylose in food ingredients will find it increasingly difficult to get out of starch granules.This condition inhibits the food's water transfer to the starch granules, thereby increasing the ingredient's pasting temperature.

Peak Viscosity
The peak viscosity of Roid banana corm flour, tempeh flour, and composite flour ranged from 36.33 Cp to 4,114.00Cp.Treatment A had the highest peak viscosity, while treatment B had the lowest.The treatment in this study had a significantly different effect on the composite flour's peak viscosity.The composite flour's average peak viscosity increases if the banana corm's flour ratio increases.This result happens because the banana corm has a high starch content.The starch content of banana corm is 69.19% (wb), while the starch content of tempeh is 7.96% (wb) (Karath et al., 2017;Nofiandi et al., 2019).According to Shi et al. (2022), the starch's peak viscosity increases if the amylose content increases.Flour recommendations utilization can be seen from its amylograph properties, including pasting temperature, peak viscosity, hold viscosity, final viscosity, breakdown viscosity, and setback viscosity (Collado et al., 2001).Food ingredients based on their amylograph properties Physical, Chemical, and   Treatment A -E = ratio of banana corm flour : tempeh flour, A (100%:0%), B (0%:100%), C (80%:20%), D (70%:30%), E (60%:40%); Numbers followed by the same letter are not significantly different at 5% DMRT Figure 1.The Pasting Properties Analysis Results Using Rapid Visco Analyzer (RVA).Treatment A -E = Ratio of Banana Corm Flour: Tempeh Flour, A (100%:0%), B (0%:100%), C (80%:20%), D (70%:30%), E (60%:40%) are classified into several categories; a peak viscosity of < 500 Brabender Unit (BU) is suitable for wet products, a peak viscosity of 500 -1000 BU for semi-wet products, and a peak viscosity of > 1000 BU is suitable for extruded products such as snacks and crackers (Karmakar et al., 2014).The cP value is converted to BU by dividing the cP value by 2 (Salim et al., 2018;Sumanti, 2017).The peak viscosity of composite flour C, D, and E was 1,252.33BU, 899.67 BU, and 632.67 BU, respectively.This result indicates that treatment C flour is suitable for processing extrusion products, while treatment D and E flours are suitable for processing semi-wet products.

Hold Viscosity and Breakdown Viscosity
The hold viscosity of Roid banana corm flour, tempeh flour, and composite flour range from 14.33 Cp to 2,364.67 Cp.Treatment A had the highest hold viscosity, while treatment B had the lowest.The breakdown viscosity of Roid banana corm flour, tempeh flour, and composite flour ranged from 22.00 Cp to 1,749.33 Cp.Treatment A had the highest breakdown viscosity, while treatment B had the lowest.
The addition of Roid banana corm flour had a significantly different effect on composite flour's breakdown viscosity and hold viscosity.The average breakdown viscosity and hold viscosity of composite flour increases if the ratio of Roid banana corm increases due to banana corm's high starch content (Karath et al., 2017;Nofiandi et al., 2019).Starch granules that swell due to heating and stirring will break.This condition causes the granules' amylose and amylopectin diffuse out, so the viscosity value decreases.The breakdown viscosity value increases if the viscosity decrease is significant.Composite flour that experienced a significant viscosity decrease with a better level of stability during cooking was treatments E, D, and C composite flour.This result is shown by the graph in Figure 1, which tends to slope after the highest viscosity decrease occurs.This treatment had a significant effect on reducing the composite flour viscosity.The average final viscosity and setback viscosity of composite flour increase if the ratio of Roid banana corm flour increases.This result happens because the setback viscosity increases if the amylose content in starch increases, so the tendency of retrogradation in a product is more significant (Charles et al., 2005;Copeland et al., 2009).The retrogradation process occurs more quickly in starch with a high amylose content because amylose has straight bonds, so hydrogen bonds are more easily formed in a linear structure.Between starch molecules that recombine, the viscosity will increase so that the setback viscosity is high.Products with a low degree of retrogradation are more able to maintain texture during storage (Copeland et al., 2009).Composite flour that experienced a significant decrease in viscosity with the best level of stability in maintaining texture, respectively, was E, D, and C treatments composite flour, as shown in Figure 1.
Texture stability can be seen from the viscosity value contained in the graph.The viscosity value is affected by the amylose content in the flour.The setback viscosity increases if the amylose content in starch increases.This condition can affect the retrogradation process because this process occurs more quickly in starch with high amylose content.Products with a low degree of retrogradation can maintain texture during storage.Composite flour that can maintain texture, based on the setback viscosity value, are composite flours E (251.00),D (445.33), and C (884, 67).

CONCLUSIONS
The average value of a*, ash content, peak viscosity, hold viscosity, final viscosity, breakdown viscosity, and setback viscosity on composite flour increases if the ratio of banana corm flour increases.The average value of b* and protein content in composite flour increases if the ratio of tempe flour increases.The best composite flour close to SNI wheat flour is composite flour with a ratio of 60% Roid banana corm flour and 40% tempeh flour (treatment E).The physical characteristics of the best treatment composite flour were bulk density of 0.44 g/ml, color degree L* 67.86, a* 5.64 and b* 23.34, ash content 5.47%, moisture content 8.66%, carbohydrate content 57.60%, fat 10.62%, protein 17.64%, pasting temperature 80.86 °C, peak viscosity 1265.33 cP, hold viscosity 858.00 cP, final viscosity 1109.00 cP, breakdown viscosity 407.33 cP, and setback viscosity 251.0 cP.Further research can be carried out on using the best composite flour in this study as a functional food ingredient to prevent stunting.
The moisture content was calculated by the equation (AOAC, 2012porcelain cup weight (gram) B = porcelain cup with sample weight (gram) C = porcelain cup with dried sample weight (gram) flask weight with fat (gram) A = initial volumetric flask weight (gram) S = sample weight (gram) Treatment A had the highest a* value, while treatment B had the lowest a* value.The treatment in this study had a significantly different effect on the a* value result.The a* average value of composite flour is increased if the ratio of Roid banana corm flour is increased.The b* value describes a food ingredient's yellowness and bluish dimensions (Waggle et al., 1989).The b* values ranged from 19.16 to 26.82.Treatment B had the highest b* value, while treatment A had the lowest b* value.The treatment in this study had a significantly different effect on the b* value result.The b* average value of composite flour is increased if the ratio of tempe flour is increased.According to Siddiqi et al. (2020), wheat flour has a 90.82 L* value, 0.48 a* value, and 10.52 b* value.Each treatment in this study had a lower brightness level than wheat flour.The treatment with the closest brightness level to wheat flour was treatment B. Each treatment had a higher level of redness than wheat flour.Treatment B's redness level is closest to the wheat flour's redness level.Each treatment also had a higher level of yellowness than wheat flour.Treatment A's yellowness level is closest to wheat flour's yellowness level.Banana corm flour is heated at ± 60 °C for 20 hours during the drying process.According to Priyani et al. (2019), heating can cause amino acids to react with reducing sugars to form brown melanoidin.The browning process causes each treatment to have a darker and reddish color.The yellowish color comes from the yellow color of soybeans used as Table 2.The effect of different treatments on the physical characteristics of the banana corm flour, tempeh flour, the same letter are not significantly different at 5% DMRT Physical, Chemical, and Functional … Industria: Jurnal Teknologi dan Manajemen Agroindustri 11(2): 139-150 (2022) Functional … Industria: Jurnal Teknologi dan Manajemen Agroindustri 11(2): 139-150 (2022)

Final
Viscosity and Setback ViscosityThe final viscosity of Roid banana corm flour, tempeh flour, and composite flour ranged from 20.67 Cp to 3,741.00Cp.Treatment A had the highest final viscosity, while treatment B had the lowest.The setback viscosity of Roid banana corm flour, tempeh flour, and composite flour ranged from 6.33 Cp to 1,376.33 Cp.Treatment A had the highest setback viscosity, while treatment B had the lowest.

Table 1 .
Five treatments of composite flour composition

Table 3 .
The effect of different treatments on the chemical characteristics of Roid banana corm flour, tempeh flour, and composite flour Numbers followed by the same letter are not significantly different at 5% DMRT Physical, Chemical, and Functional … Industria: Jurnal Teknologi dan Manajemen Agroindustri 11(2):139-150 (2022)

Table 4 .
The effect of different treatments on the pasting properties of Roid banana corm flour, tempeh flour, and composite flour