Production of Analog Rice from Mocaf and Soybean-Based Flours for Food Diversification: A Review

Aam Sahal Mushoffi; Heny Kusumayanti; Yessy Nathania; Haliza Ramadiani

doi:10.14710/jvsar.v7i2.30264

DOI: https://doi.org/10.14710/jvsar.v7i2.30264

Production of Analog Rice from Mocaf and Soybean-Based Flours for Food Diversification: A Review

Aam Sahal Mushoffi , Heny Kusumayanti, Yessy Nathania, Haliza Ramadiani

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

Received: 2 Dec 2025; Revised: 19 Dec 2025; Accepted: 20 Dec 2025; Available online: 26 Dec 2025; Published: 31 Dec 2025.

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

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Abstract

This systematic review examines the production of analog rice made from Modified Cassava Flour (Mocaf) and soybean flour as part of national food diversification efforts. Through a systematic literature search conducted across Google Scholar, ScienceDirect, and the SINTA database (2013–2025), this review identifies key findings on formulation strategies, extrusion processing, and nutritional characteristics. Previous studies indicate that mocaf–soy analog rice exhibits higher protein content (8–12%), improved fiber levels, and a lower glycemic index compared to white rice. The synergy between mocaf as a carbohydrate matrix and soybean flour as a protein fortifier produces analog rice with enhanced functional and nutritional value. These findings highlight the potential of mocaf–soy analog rice as a sustainable staple alternative supporting food diversification and national food security.

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Keywords: Analog rice; Mocaf; Soybean flour; Extrusion; Food diversification; Functional food

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Section: Review Articles

Language : EN

In 2025: JVSAR, Volume 7 Issue 2 Year 2025 (October 2025)

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