Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge

This study investigated the effects of autoclaving-time treatment (0, 3, 5, and 7 minutes) on physicochemical antioxidant properties Indonesian instant cassava porridge or rowe luwa. The shelf-life prediction luwa also was determined. contained nutrition, such as moisture content (4.41%), fat (7.69%), protein (11.77%), carbohydrates (67.15%), energy (384.89 kcal), zinc (2.73 mg/100g), calcium (174.48 mg/100 g), iron (2.9 g). Furthermore, has a complete composition essential amino acids body needs. rehydration time pH showed highest value autoclaving for 3 minutes (AU3) decreased with increasing (p < 0.05). in line solubility WAI values. three autoclave had total phenolic contents (TP) activity (AOA), followed by AU0 > AU5> AU7 Based FTIR spectra, this might be
 linked to chemicals. aluma packaging is 61 days two months..
 Keywords: treatment; antioxidant; leaves porridge; Moringa oleifera,