Vol. 2 No. 2 (2023): The QUEST: Journal of Multidisciplinary Research and Development
Articles

Proximate Analysis of Maranta Arundinacea L. Flour

  • Butch Stephen Duay,
  • Marilyn De Leon,
  • Dr. Albert Santos
Butch Stephen Duay
Bulacan State University
Marilyn De Leon
Bulacan State University
Dr. Albert Santos
Bulacan State University
v2i2
DOI: https://doi.org/10.60008/thequest.v2i2.100

Published 12/30/2023

Keywords

  • Arrowroot,
  • arrowroot flour,
  • Bustos,
  • Marantha arundinacea,
  • proximate analysis

How to Cite

Duay, B. S., De Leon, M., & Santos, A. (2023). Proximate Analysis of Maranta Arundinacea L. Flour. The QUEST: Journal of Multidisciplinary Research and Development, 2(2). https://doi.org/10.60008/thequest.v2i2.100

Copyright (c) 2023 The QUEST: Journal of Multidisciplinary Research and Development

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Abstract

Maranta arundinacea L., also known as arrowroot, are underground rhizomes, or tubers from which arise reed-like, erect stemmed plant. This can be considered as a non-conventional raw material for flour. In Bustos, Bulacan, history tells that arrowroot starch is the primary ingredient of its chief town product which is Minasa, a local biscuit. In the process of extracting starch from the arrowroot, the waste rhizome is collected and grinded as arrowroot flour. This paper seeks to probe the ash content, moisture content, crude fat, crude protein and carbohydrates present on the arrowroot flour. In the proximate analysis it showed that the waste rhizome flour contains 2.03% ash, 8.15% moisture, 0.36% crude fat, 1.86% crude protein and 87.6% carbohydrates.  Based on the result, it implies that the rhizome waste product of the arrowroot starch extraction can be made as a flour and can have a potential of producing products that may increase the value of the production of arrowroot in the town of Bustos in Bulacan.

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