Nutritional and sensory characteristics of tiwul made from different fortified tuber flours

Tiwul is a traditional Indonesian food with good functional properties regarding low glycemic index. However, like other tuber-based products, tiwul also faced nutritional deficiency issues. Therefore, this study aims to optimize the quality of by modifying formulation using different tuber flours and adding soybean flour as fortificant. Three kinds (cassava, sweet potato, canna) were used raw material. These materials fortified 10% flour, respectively. Unfortified (native) control treatment. The processed into processing method. result showed that fortificant significantly improved value end product. Among examined formulations, potato resulted in highest ash (3.96%), protein (8.26%), lowest carbohydrate (80.23%) tiwul. utilization canna insoluble fiber (19.01%) Interestingly, sensory analysis unfortified cassava had acceptance for color, taste, texture This condition indicated original products still ranked top local customer preferences.