Characterizations of Walur Flour (Amorphophallus campanulatus var. sylvetris) and Its Application in Noodle and Cookies.

Abstract

Walur (Amorphophallus campanulatus var. sylvestris) is a source of carbohydrate that is available locally and potentially to be developed as a food source. Walur is a type of tuber containing high oxalate content causing itchiness and irritation on lips. The objective of this research was to produce walur flour with low oxalic content and to apply it as flour-subtitute in noodles and cookies. Walur root had moisture content of 74,46%, ash 4,89%, fat 14,41%, protein 6,42%, and carbohydrate 74,28% in dry basis. Oxalic content of walur was reduced by boiling at 40 oC for 3 hours, soaking in HCl 0,2 N solution for 30 minutes, 1% sodium bicarbonate solution for 5 minutes, washing and soaking in sodium metabisulfite 1000 ppm solution for 5 minutes before dried. This treatment reduced 95% of oxalic content and obtained whiteness value of 69%. RVA profile showed that walur flour had A type gelatinization pattern. Noodles product with 30% walur flour substitution and cookies product with 50% walur flour substitution were most acceptable sensoricaly.