Flour is one of the basic ingredients of various food products that are often consumed by the public. Flour can be made from a variety of ingredients, such as rice, wheat, and cassava. Cassava can be processed into mocaf flour, tapioca flour, and gaplek flour. Although both are made from cassava, the three flours have several differences.
Based On Processing
Mocaf flour (modified cassava flour) is cassava flour modified by microbial or enzymatic fermentation. Mocaf flour is made first by peeling and cutting cassava. After that the chopped cassava is soaking in an enzyme solution to maximize nutrition and make the cassava texture softer for one day then dried and pounded to produce mocaf flour.
Tapioca flour is pure starch obtained from the extraction of cassava. Tapioca flour is made by milling cassava then discarding the pulp so that starch is obtained from the cassava.
Gaplek flour is made from pulverized cassava (dried pieces of cassava). The manufacturing process is cassava which is cut into pieces and then dried in the sun then mashed into flour.
Based on Characteristics
Mocaf flour has different characteristics compared to tapioca flour and gaplek flour. Mocaf flour is made from all parts of the cassava tuber. In addition, mocaf flour also has a whiter color than gaplek flour and has a rougher texture than wheat flour and does not have the aroma of cassava.
In contrast to tapioca flour and gaplek flour, where tapioca flour only extracts starch from cassava. Tapioca flour also has a smoother texture than wheat flour, so it feels slippery in the hand and difficult to handle, while gaplek flour has a brownish-white color and has a distinctive aroma.
Application in Food
When viewed from its use, mocaf flour also has a different function from tapioca flour and gaplek flour. Mocaf flour can be used as a substitute for wheat flour because its texture is suitable for baked goods such as cookies, brownies, pies. In addition, mocaf flour can even be used to make noodles, to analog rice. For cake products that expand, mocaf flour can be mixed with wheat flour. If it is used in products that are not too fluffy, then mocaf flour can substitute wheat flour.
In contrast to tapioca flour, which does not clump easily, has high adhesiveness, and is not easily broken and damaged, making it suitable for making chewy products, such as meatballs, pempek, dumplings, and others.
Gaplek flour is generally used as a mixture of animal feed. However it can also be a mixture in making bread, cakes, and so on.
Based on Nutritional Content
In terms of nutritional content, mocaf flour has 13% moisture content, 1% protein, 85-87% starch content, 1.9-3.4% fiber content, and 0.4-0.8% fat content. The nutrients contained are what make mocaf flour a substitute for wheat flour. Mocaf flour is also free of gluten (gluten free) that is make mocaf flour is suitable for people who are allergic to gluten and people who are on a diet. In addition, mocaf flour also has a higher fiber content than gaplek flour and has better and faster digestibility than tapioca flour and gaplek flour.
Tapioca flour has a protein content of 0.59%, 3.39% fat, 12.9% water, and 6.99% carbohydrates. Tapioca flour also has an amylose content of 20-27%. The gaplek flour has high carbohydrate content. In 100 grams of gaplek flour, 8820 grams of carbohydrates are contained, so it can be used as a substitute for rice in several areas.