Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires considerable boiling period due to its hardness. After storage for almost one year, this food prepared the pena' muti' fatu white corn variety. This study aimed compare physicochemical properties of jagung whole Physicochemical analysis consisted amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In study, samples muti were obtained natives in Tenggara. was by pounding kernel remove pericarp. The ground analyzed characteristics, data t test. results showed that had high amylose crystallinity revealed an A-type crystal structure. more protein, fat, amylopectin, ash but lower content than . Starch granules polygonal shape with smooth surface. pericarp removal adding some water resulted different peak, final, breakdown viscosity gelatinization temperatures higher those bose. setback corn, meant maintained during cooling. temperature required long cooking time.