Sorghum-Based Instant Rice Analog Enriched with Modified Cassava Flour and Pumpkin Flour Improves Starch Digestibility, Functional Properties, and Sensory Acceptance

Rice analog refers to rice-shaped grains produced from non-rice flours using processing techniques such as extrusion.This study evaluated the influence of partially substituting sorghum flour with modified cassava flour (mocaf ) and pumpkin flour on starch digestibility, physicochemical properties, and sensory acceptance of extruded instant rice analogs.Increasing the proportions of mocaf and pumpkin flour led to a significant increase in the contents of crude fiber, β-carotene, total phenolics, and resistant starch in rice analogs, reaching 5.71 g/100 g, 32.66 μg/g, 9.15 mg GAE/g, and 6.84%, respectively, for the formulation containing sorghum flour, mocaf, and pumpkin flour at a ratio of 20:40:40 (w/w/w).Conversely, it decreased rapidly digestible starch content, total starch digestibility, bulk density, and texture hardness.Fourier transform infrared (FTIR) spectroscopy revealed no indication of new functional group formation; however, an increase in the amorphous starch fraction indicated structural changes in the starch matrix.This finding was supported by scanning electron microscope (SEM) micrographs showing a more porous matrix.Products of all formulations were generally sensory acceptable, with the rice analog formulated at a 40:30:30 (w/w/w) ratio exhibiting the highest aroma and taste scores and one of the highest overall acceptance.These findings suggest that composite flours improve the functional properties of rice analogs by modifying starch architecture while preserving acceptable sensory quality.The results further highlight the potential of rice analogs as functional staple foods produced from locally available ingredients.