Substitution of cassava, wheat and carrot on wet noodles to support local food

Cassava is one of Indonesia’s local carbohydrate sources, ranking third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of substituting cassava flour with the addition of carrots on the quality of wet noodles. This study used a completely randomized design with three replications. The results showed that substituting cassava, wheat and carrot significantly affects the moisture content, β carotene, colour, texture, flavour and taste of wet noodles. Wet noodles that meet SNI standards treatment A (100% wheat + 0% cassava + 0% carrot), treatment B (70% wheat + 20% cassava + 10% carrot) and treatment D (10% wheat + 60% cassava + 30% carrot). The highest β carotene content and the best sensory was produced in the D treatment (10% wheat + 60% cassava + 30% carrot) with moisture 33.26%, β carotene 0.98 µg, a colour score of 3.93, texture score of 3.55, flavour score of 3.79 and taste score 3.71.


Introduction
Cassava is the third most important food crop commodity after rice and corn.Not only domestically, but Indonesian cassava commodities also play an essential role in world cassava production.Indonesia is the fourth largest producer of cassava in the world after Nigeria, Brazil, and Thailand [1].The importation of wheat or wheat flour as a source of carbohydrates increased by 1 million tons from 2016 to 2017 [2].The need for wheat in society is increasing, but as a tropical country, Indonesia is not suitable for growing wheat.The use of wheat flour in Indonesia is mostly in processed carbohydrates such as noodles, bread, bakwan, martabak, and others.For noodle products, Indonesia is one of the countries with the second-highest consumption rate of noodles after China, which reached almost 12.5 billion packs of noodles in 2018 [3].The high consumption rate of noodles is straightly proportional to the need for wheat flour because until now the essential ingredient for making noodles still uses wheat flour because of the gluten content in wheat flour which makes the character of the dough elastic during the process of making noodles.This has also resulted in the country's dependence on wheat flour imports getting higher.On the other hand, the gluten content in wheat flour hurts health, especially for people with autism and allergies in people with celiac disease.In people with celiac disease, the interaction between a gluten-containing diet and the immune system in the intestine can cause diarrhoea, steatorrhea, weight loss due to mal-absorption, anaemia, osteoporosis, herpetiormic dermatitis, neurological symptoms, dental enamel hypoplasia [4].Substitution of cassava and wheat has been carried out on bread [5][6] and biscuits [7].
Therefore, the development of local raw materials for the production of flour substitutes for wheat flour and noodles is very important to continue to be carried out to support the increasing demand for flour and domestic noodle products.Utilization of local resources such as breadfruit flour, potatoes, or cassava flour into processed foods such as noodles [8][9][10][11] will reduce the country's dependence on wheat flour imports.One of Indonesia's local resources that have been developed for the production of wheat flour substitutes is cassava flour.The reason for tapioca flour is its good nutrition, high productivity, low price and the potential to raise wheat flour.The manufacture of noodles made from cassava flour and wheat flour with a ratio of 5:1 flour with the addition of gluten and the alkaline solution was stated by the panellists to have 80% sensory similarity with 100% wheat wet noodles [12].
β-carotene is an essential precursor of vitamin A and imports an exciting colour to food products.β-carotene can prevent cancer and certain chronic diseases [13].However, β-carotene and other carotenoids are easily oxidized and affected by air (oxygen), heat and light.In addition, all of them provide additional nutritional benefits for instant noodles concerning carbohydrates, proteins and fibre as well as improvements.However, no attempt has been made to increase noodles' vitamin content using carrots.This study tried to enrich instant noodles with protein and vitamins, especially beta carotene which is a precursor of vitamin A (from carrots) to meet the nutritional needs of the target population's children.Further studies reveal that samples with carrot flour produce noodles of an exciting colour that can aid acceptance in addition to the increased vitamin A content.It is recommended that carrot powder of up to 10% can be adopted in the noodle-making process without negatively affecting the quality.This will help in increasing the content of carotenoids which are precursors to the vitamin A content of the noodles produced as well as increasing the attractiveness in terms of colour to meet the needs of the target population (children).It will also help increase carrot utilization [14].
Replacement or substituting wheat flour with flour from other sources can increase the utilization of native plants and contribute to lowering the cost of the product [15].Several studies have been reported on the use of composite flour in producing bread, biscuits and noodles [16][17].Adding cassava flour with a low protein content in wheat flour will reduce the percentage of protein in composite flour.Production of flour from other sources that have a higher protein content than cassava and its use in combination with wheat flour and cassava.Nutritionally, oats are a good source of vitamins, minerals, proteins, carbohydrates, and dietary fibre.The addition of 10% cassava flour has been used to produce acceptable noodles.Acceptable noodles have been reported with about 70% cassava flour [18].Therefore, the research aimed to determine the effect of the substitution of cassava flour, wheat flour dan carrots on the quality of wet noodles to support local food.

Research materials and tools
This research began in February to July 2021 at the Postharvest Laboratory of the South Sulawesi Agricultural Technology Assessment Center, Makassar City.The ingredients used in this study were water, salt, oil, cassava, eggs, wheat flour, and carrots.The tools used are blenders, hummer mills, mixers, noodle makers, ovens, knives, sieves, and basins.

Preparation of cassava flour
Cassava tubers are washed thoroughly and then drained, then peeled to separate from the peel.
Next, the cassava is thinly sliced and then soaked using salt.Cassava sheets are dried using the oven until a moisture content of 15% is obtained.The next stage is the cassava grinding process using a hammer mill.The grinding results obtained are sifted to avoid clumping and to separate the flour that is not good and still coarse.The flour obtained is stored in a sealed container for use at a later stage.

Preparation of carrot pulp
Carrots were washed clean, then drained then peeled to separate from the peel.Then mashed using a blender and obtained in the form of puree.

Noodle making
Samples are prepared in advance such as cassava flour, wheat flour and carrot puree according to the treatment, hot water, salt to taste, vegetable oil, and eggs.Combine hot water and flour, then stir until it forms a gel.Next, add salt, vegetable oil, eggs, and carrot puree and then mix using a mixer until homogeneous and smooth.The next stage of the dough is mashed to a sheet of a certain thickness using a roll press.Then the mashed dough is moulded using a noodle maker while sprinkling cassava flour, so it does not stick.The noodle is laid out on a tray and then steamed for 5 minutes or until the noodle changes colour to a paler colour.The noodles are steamed and then dried using the oven.

Observations
The chemical analysis involves moisture [19] and β-carotene [20].15 semi-trained panellists conducted organoleptic tests of noodles on attributes including colour, aroma, texture, and taste.The test was carried out by providing scores with a range of values of 1-5, where 1 = dislike, 2 = less like 3 = somewhat like and 5 = very like [21].

Data Analysis
The data obtained from this study were analyzed statistically with the stages of data tabulation and diversity analysis with a complete design and then analyzed using ANOVA statistical analysis (analysis of variance) at the level of 5%.Significantly different one followed by Duncan's Multiple Range Test (DMRT) at 5%

Moisture and β-Carotene on wet noodles
Moisture content is a very important quality parameter in dry products because it will determine the shelf life of the product.Table 1 shows that the lowest water content is treatment A, which is 100% wheat + 0% cassava + 0% carrot (24.87%) is significantly different from other treatments, namely treatment B (32.16%), C (36.36%) and D (33.26%).The moisture content of the noodle sample ranges from 24. 87% to 36.36% with sample C (40 % wheat + 40 % cassava + 20 % carrot) had the highest.Generally, the lower the moisture content of a product, the longer the potential storage period.There was a significant difference between the moisture content of the noodle sample at (p < 0.05).Meanwhile, according to SNI, the moisture content of wet noodles is a maximum of 35% [22].The wet noodles from the study had moisture of 24.87% -36.36%, so those who met the requirements were treatments A, B and D; only treatment C did not meet the SNI requirements.
The increase in tapioca flour and potato starch composites in the manufacture of wet noodles causes maximum strain ability or low strain.Still, it can increase the water absorption index and moisture content [23].
The substitution of cassava, wheat and carrots in noodles has a noticeable effect (p<0.05) on the β-carotene of noodles.Further testing with Duncan's Multiple Range Test (DMRT) at a level of 5% states that there are differences between treatments can be seen in Table 1.Table 1 shows the presence of β-carotene levels from treatment B (0.53 ug), C (0.84 ug) and D (0.98 ug) and differs markedly from treatment A containing 100% wheat (0.21 ug).[24] stated that the addition of carrots has a significant effect on β-carotene levels, and this is because the carrots added are vegetables that have high betacarotene.The greater the number of carrots added, the more β-carotene will increase.

Organoleptic of quality on wet noodles
The substitution of cassava, wheat and carrots in noodles had a noticeable influence (p<0.05) on the organoleptic test of noodle colour.Further testing with Duncan's Multiple Range Test (DMRT) at 5% states that there are differences between treatments can be seen in Table 2.The results of the highest colour organoleptic analysis in treatment C (score 4.0), followed by treatment D (score 3.9) and B (score 3.2) were significantly different from treatment A (score 2.1).The increase in the colour parameters preferred by panellists due to the high number of carrot substitutions, the resulting colour is bright and attracts attention.The resulting colour of the carotenoid compounds in carrots produces a yellow to orange colour.[24] state that the more carrots added, the more sensory value increases.β carotene is an antioxidant compound that has an orange colour, so in foods with a high content of carotene β, the colour of food products tends to be more orange, marked with higher red and yellow colours compared to foods without β carotene [25].This is by [26] who states that the colour pigments contained in carrots are carotenoids that function as natural colour pigments.

Table 1 .
Moisture and β-carotene on wet noodles