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<p>Porang flour has been recognized for its high glucomannan content, which contributes to its health benefits, including weight management and blood sugar regulation. This study analyses the enhanced nutritional content of porang flour by size reduction using an electrical grinder (EG) and a disk mill (DM). The electric grinder performed better than the disk mill, yielding 90.05 ± 1.50 (EG30M) compared to 81.35 ± 1.06 (DM5T) %, with higher protein, fat, crude fibre, and ash content (3.17 ± 1.50, 0.88 ± 0.05, 2.47 ± 1.17, 3.85 ± 1.80%) among other samples. The proximate values of EG30M flour are due to its particle size of 160.8 ± 7.2&#xa0;μm, compared to other samples of 300–400&#xa0;μm based on the Particle Size Analyzer (PSA) study. The highest functional groups in the EG30M sample with Fourier Transform Infra-Red (FTIR) analysis confirm these results. Differential Scanning Calorimetry (DSC) analysis shows that milled flour’s small particles increase gelatinisation temperature and enthalpy. Gas Chromatography-Mass Spectroscopy (GC-MS) confirms that EG30M’s contains highly volatile chemical derivatives of fat. Scanning Electron Microscope (SEM) morphology indicates flour fragment damage. An electric grinder’s improved flour qualities make it a possible candidate for food industry applications such as stabilizing, gelling agents, and fire-resistant agents.</p>

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Enhancing the nutritional content of porang flour (Amorphophallus oncophyllus) by size reduction using electrical grinder and disk mill

  • 期刊论文

  • 发表日期：

    2025年9月20日

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  • Bima Putra Pratama,
  • Ina Winarni,
  • Dela Cahyati,
  • Misgiati,
  • Fidela Devina Agrippina,
  • Nabila Rizqi ‘Afifah,
  • Muhammad Adly Rahandi Lubis

摘要

Porang flour has been recognized for its high glucomannan content, which contributes to its health benefits, including weight management and blood sugar regulation. This study analyses the enhanced nutritional content of porang flour by size reduction using an electrical grinder (EG) and a disk mill (DM). The electric grinder performed better than the disk mill, yielding 90.05 ± 1.50 (EG30M) compared to 81.35 ± 1.06 (DM5T) %, with higher protein, fat, crude fibre, and ash content (3.17 ± 1.50, 0.88 ± 0.05, 2.47 ± 1.17, 3.85 ± 1.80%) among other samples. The proximate values of EG30M flour are due to its particle size of 160.8 ± 7.2 μm, compared to other samples of 300–400 μm based on the Particle Size Analyzer (PSA) study. The highest functional groups in the EG30M sample with Fourier Transform Infra-Red (FTIR) analysis confirm these results. Differential Scanning Calorimetry (DSC) analysis shows that milled flour’s small particles increase gelatinisation temperature and enthalpy. Gas Chromatography-Mass Spectroscopy (GC-MS) confirms that EG30M’s contains highly volatile chemical derivatives of fat. Scanning Electron Microscope (SEM) morphology indicates flour fragment damage. An electric grinder’s improved flour qualities make it a possible candidate for food industry applications such as stabilizing, gelling agents, and fire-resistant agents.