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Physicochemical and Sensory Characteristics of Instant Porridge Made from Modified Cassava, Red Bean, and Pumpkin Flours
Abstract
The development of instant porridge based on locally available raw materials is important for promoting food diversification and enhancing the utilization of sustainable agricultural resources. However, comprehensive information on the physicochemical, functional, and sensory characteristics of instant porridge formulated from modified cassava flour (MOCAF), red bean flour, and pumpkin flour in different proportions remains limited. This study evaluated the effects of different proportions of MOCAF, red bean flour, and pumpkin flour on the physicochemical, functional, and sensory characteristics of instant porridge. Five formulations (70:20:10, 65:20:15, 60:20:20, 55:20:25, and 50:20:30, MOCAF:red bean flour:pumpkin flour, w/w) were prepared and evaluated for their physical properties, chemical composition, functional properties, antioxidant activity, and sensory characteristics. Increasing the proportion of pumpkin flour from 10 to 30% while reducing MOCAF from 70 to 50% significantly decreased yield, lightness, water solubility index, water absorption index, swelling power, and carbohydrate content, whereas protein content, water activity, and bulk density increased significantly. Carbohydrate content decreased from 75.20 to 73.15%, while protein content increased from 11.81 to 13.72%. Among the formulations evaluated, the 55:20:25 formulation achieved the highest overall sensory preference score. These findings demonstrate that optimizing the proportions of MOCAF, red bean flour, and pumpkin flour enhances the nutritional quality and consumer acceptability of instant porridge, highlighting its potential as a locally sourced product to support sustainable food diversification.
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