Utilization of Functional Instant Porridge Formulated from Taro and Purple Sweet Potato as Anti-diabetic

Abstract

BACKGROUND: Functional instant porridge is a porridge that has undergone further processing so that when it is served, no further cooking is required. AIM: The present study was conducted to determine the anti-diabetic, antioxidant, and anthocyanin contents of the formulation of Japanese taro flour and purple sweet potato flour. METHODS: The materials used in this study were Japanese taro, purple sweet potato, tempeh, and celery leaves. The experimental design used was Completely Randomized Design with five treatments and two replications, and the ratio of Japanese taro flour and sweet potato flour in % (w/w) were A = 75:0, B = 50:25, C = 37.5:37.5, D = 25:50 and E = 0:75. RESULTS: The results showed that the variations in those ratios were significantly different (p < 0.05) on the content of anti-diabetes, antioxidants, and anthocyanins. The best formulation chosen was a ratio of Japanese taro flour and purple sweet potato flour of 37.5:37.5% (w/w) (formulation C). This formulation resulted in anti-diabetic content (inhibitory of α-glucosidase enzyme of 6.149%) antioxidant IC50 of 112.86 ppm and anthocyanin content of 3.19 mg/100 g). CONCLUSION: The most significant inhibitory activity of α-glycosidic enzyme was 43.16% in formulation E of the functional instant porridge. Moreover, the most significant antioxidant activity was 45.69% in formulation C of the functional instant porridge.

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