Formulation of Analog Rice High in Fiber and Protein Based on Corn and Sorghum with the Addition of Moringa Leaves: A Review

Akbar Rifki Ferdiansyah; Heny Kusumayanti; Muhammad Amyra Faiz

doi:10.14710/jvsar.29542

DOI: https://doi.org/10.14710/jvsar.29542

Formulation of Analog Rice High in Fiber and Protein Based on Corn and Sorghum with the Addition of Moringa Leaves: A Review

Akbar Rifki Ferdiansyah , Heny Kusumayanti, Muhammad Amyra Faiz

Department of Industrial Technology, Vocational College, Universitas Diponegoro, Semarang, 50275, Indonesia

Received: 25 Sep 2025; Revised: 22 Apr 2026; Accepted: 23 Apr 2026; Available online: 26 Apr 2026; Published: 30 Apr 2026.

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

BibTex Citation Data :

@article{JVSAR29542,
    author = {Akbar Rifki Ferdiansyah and Heny Kusumayanti and Muhammad Amyra Faiz},
    title = {Formulation of Analog Rice High in Fiber and Protein Based on Corn and Sorghum with the Addition of Moringa Leaves: A Review},
    journal = {Journal of Vocational Studies on Applied Research},
  volume = {8},
    number = {1},
    year = {2026},
    keywords = {Analog Rice; Moringa oleifera; Extrusion Technology; Protein Fortification; Functional Food},
    abstract = {  Reliance on refined white rice as the dominant staple in many developing nations has been linked to dietary imbalances, particularly a lack of protein, fiber, and essential micronutrients. One potential alternative is analog rice, which is created from non-rice flours through extrusion or cold-molding methods and offers opportunities to diversify diets while supporting the utilization of indigenous crops. This review focuses on the development of analog rice formulated with corn ( Zea mays ) and sorghum ( Sorghum bicolor ) as primary bases, supplemented with  Moringa oleifera  leaf powder to enhance its nutritional value in terms of protein, fiber, and micronutrient content. Corn plays a vital role in providing starch functionality required during extrusion, sorghum contributes additional dietary fiber and phytochemicals, and Moringa leaves supply concentrated amounts of protein, minerals, and vitamins. Research indicates that incorporating Moringa at moderate levels (approximately 2–8%) enhances the nutrient profile without majorly affecting consumer perception, while higher inclusion rates often introduce bitterness and a greenish hue that lower acceptability. This article consolidates evidence on nutritional outcomes, production techniques, sensory limitations, and directions for further investigation, with particular focus on extrusion conditions, nutrient preservation, anti-nutritional factors, and consumer responses. Combining corn, sorghum, and Moringa shows considerable promise for generating functional staple foods with superior nutritional attributes, though additional studies remain necessary regarding nutrient bioavailability, clinical efficacy, storage behavior, and strategies for broader market adoption.  },
   issn = {2684-8090},   pages = {16--21}  doi = {10.14710/jvsar.29542},
    url = {https://ejournal2.undip.ac.id/index.php/jvsar/article/view/29542}
}

Citation Format:

Abstract

Reliance on refined white rice as the dominant staple in many developing nations has been linked to dietary imbalances, particularly a lack of protein, fiber, and essential micronutrients. One potential alternative is analog rice, which is created from non-rice flours through extrusion or cold-molding methods and offers opportunities to diversify diets while supporting the utilization of indigenous crops. This review focuses on the development of analog rice formulated with corn (Zea mays) and sorghum (Sorghum bicolor) as primary bases, supplemented with Moringa oleifera leaf powder to enhance its nutritional value in terms of protein, fiber, and micronutrient content. Corn plays a vital role in providing starch functionality required during extrusion, sorghum contributes additional dietary fiber and phytochemicals, and Moringa leaves supply concentrated amounts of protein, minerals, and vitamins. Research indicates that incorporating Moringa at moderate levels (approximately 2–8%) enhances the nutrient profile without majorly affecting consumer perception, while higher inclusion rates often introduce bitterness and a greenish hue that lower acceptability. This article consolidates evidence on nutritional outcomes, production techniques, sensory limitations, and directions for further investigation, with particular focus on extrusion conditions, nutrient preservation, anti-nutritional factors, and consumer responses. Combining corn, sorghum, and Moringa shows considerable promise for generating functional staple foods with superior nutritional attributes, though additional studies remain necessary regarding nutrient bioavailability, clinical efficacy, storage behavior, and strategies for broader market adoption.

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Keywords: Analog Rice; Moringa oleifera; Extrusion Technology; Protein Fortification; Functional Food

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Section: Review Articles

Language : EN

In 2026: JVSAR, Volume 8 Issue 1 Year 2026 (April 2026) (In Progress)

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