Analogue rice from amorphophallus muelleri and potato with enhanced nutritional properties: lower glycemic index and higher fibre content

In the year 2024, the world population is expected to reach 8.2 billion. At an estimated annual growth rate of 0.8%, the United Nations predicts that it will reach 9.7 billion by 2050 and 10.4 billion in the 2080s. Further, according to the World Food Programme, as many as 309 million people are facing chronic hunger. Sadly, the number of acutely hungry people and malnutrition continues to increase. Inline with the second and third goals of the 2030 Agenda for Sustainable Development, to end hunger, achieve food security, ensure healthy lives and promote well-being, this paper deals with an initiative to find the production of analogue rice, with a new composition of ingredients. The materials used are Indonesian konjac, potatoes, and several auxiliary ingredients such as glyceryl monostearate (GSM), sago, and water. The methods used were weighing, mixing, heating, and moulding using an extruder. Its objectives are to determine the optimum composition of the ingredients used and to assess its nutritional characteristics. More importantly, the analogue rice produced using this formula possessed the nutritional characteristics of healthy food. Additionally, the easy availability of the ingredients has the potential to contribute to alleviating the food affordability and availability crises. The conclusion on the best compositions was Indonesia konjac (39.50 %), S. tuberosum (19.50 %), Sago (9.50 %, Glyceryl Monostearate (GSM) (2.00 %), and water (29.50 %) (formula IV).

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