Soy protein and iron-fortified artificial rice from composite flour for functional food diversification
Sumardiono Siswo; Meganingtyas Wahyudita; Cahyono Heri · 2025 · E3S Web of Conferences
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Artificial rice is one of the food diversification efforts that can be made from non-rice foodstuffs to reduce dependence on rice. In this study, artificial rice was made from a composite flour as raw material composed of modified cassava flour (mocaf) (Manihot esculenta), sago flour (Metroxylon sago Rottb), yellow pumpkin flour (Cucurbita moschata L.), and soybean flour (Glycine max) in different formula ratios. Artificial rice was produced using the extrusion method at temperatures of 70, 80, and 90°C. In this study, the artificial rice was analyzed for chemical and physical properties (wate
Abstract by Sumardiono Siswo; Meganingtyas Wahyudita; Cahyono Heri, E3S Web of Conferences (2025) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.1051/e3sconf/202565501025