Analog Rice Based on Sago and Corn with the Addition of Moringa Leaf (Moringa oleifera L.) Powder as a Nutritional Vehicle for Breastfeeding Women

Breastfeeding women require specific nutrition to support the quality and secretion of breast milk, which can be achieved through the development of analog rice. Several potential alternatives to develop analog rice, including sago and corn flour, can be developed with the addition of moringa leaf powder due to its high nutritional composition and bioactive compounds, particularly high protein, iron, phytosterols, and flavonoids, which are suitable for breastfeeding women. However, as a new product, besides considering its nutritional value, developing the preferred and acceptable formulation of analog rice remains challenging. This research aims to gain the best formulation and investigate the physicochemical and sensory properties. Three formulations of analog rice were applied in this study utilizing extrusion technology, comprising sago, corn flour, and moringa leaf powder in ratio variations as follows: A, 60:37:3: B, 70:25:5: C, 80:10:10. Overall, the analog rice produced had a green color, a sticky texture, a distinct moringa aroma, and a slightly bitter taste, with Formulation C being most preferred (overall organoleptic value of 2.5, categorized as neutral), containing 6.22 &plusmn: 0.83% moisture, 1.04 &plusmn: 0.07% ash, 4.08 &plusmn: 0.17% protein, 0.46 &plusmn: 0.09% fat, 88.21 &plusmn: 0.59% carbohydrate, 3.42 &plusmn: 1.54% crude fiber, 382.62 &plusmn: 3.75 Kcal, 40.12 &plusmn: 13.38 ppm iron, 1.09 &plusmn: 0.05% sitosterol, 1.16 &plusmn: 0.03% stigmasterol, and 0.19 &plusmn: 0.07% flavonoid levels. The analog rice provides high energy and lactation-supporting bioactive compounds (iron, phytosterols, and flavonoids), demonstrating potential as a sustainable dietary intervention. This study offers a novel approach through the development of extruded analog rice, which transforms local ingredients into a functional food targeting maternal nutritional gaps by synergizing sago, corn flour, and moringa leaf powder.