Physicochemical properties of instant arrowroot-based porridge fortified with moringa leaf flour and its potential as a functional food for anemia prevention

Nuri Arum Anugrahati -  Universitas Pelita Harapan, Indonesia
Clarita Darneshia* -  Universitas Pelita Harapan, Indonesia
Adolf J. N. Parhusip -  Universitas Pelita Harapan, Indonesia
DOI : 10.30867/action.v11i3.3231

The prevalence of anemia in Indonesia remains high, highlighting the need to develop practical iron-rich functional foods. This study aimed to determine the optimal formulation of arrowroot-based instant porridge supplemented with moringa leaf flour based on its iron, protein, and total dietary fiber contents, water absorption capacity, and contribution to the recommended dietary allowance (RDA) of iron. A completely randomized design was employed with four levels of moringa leaf flour supplementation (0%, 0.7%, 1.4%, and 2.1%) and three independent replicates. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s test at a 5% significance level. The results showed that supplementation with 1.4% moringa leaf flour produced the optimal formulation, containing 3.60 mg/100 g iron, 8.46% protein, and 9.84% total dietary fiber. This formulation also exhibited good water absorption capacity and provided at least 10% of the daily iron RDA for all age groups. In conclusion, arrowroot-based instant porridge supplemented with 1.4% moringa leaf flour has the potential to be developed as a functional food to help prevent anemia in women.

Keywords : Anemia, arrowroot, functional food, instant porridge, moringa, leaf flour

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