Chemical and sensory characteristics of analog rice with a low glycemic index based on arrowroot (Maranta arundinacea L.) flour, sago (Metroxylon spp.) starch, and cowpea (Vigna unguiculata L.) flour

Type 2 diabetes is caused by unhealthy lifestyles. Prevention of increased type 2 diabetes can be approached by dietary regulation, which can be implemented by selecting the right amount and type of carbohydrates using the concept of the glycemic index (GI). Foods with a low GI cause a slow digestive process that can optimize blood sugar control. The development of analog rice with a low glycemic index can be an alternative to becoming a functional food for diabetics. This study aimed to determine analog rice’s chemical and sensory characteristics with a low glycemic index developed from arrowroot flour, sago starch, and cowpea flour. This study used a completely randomized design with an arrowroot, sago, and cowpea composition comparison factor. There are four variations of the formula: control (70:30:0), F1 (60:30:10), F2 (50:30:20), and F3 (40:30:30). Based on the results, the analog rice with a higher proportion of cowpeas increased the levels of protein and dietary fiber content. The selected formula of analog rice was F2 with the composition of 50 arrowroot, 30 sago, and 20 cowpea. These F2 formulations had 85.81 carbohydrate, 22.55 amylose, 13.8 dietary fiber, 7.74 protein, and 2.3 fat content. The sensory evaluation had a value of around 4 (neutral) and was still acceptable to consumers. The analog rice F2 has a glycemic index of 54.9, is categorized as low GI food, and can be used as an alternative food product for diabetics. © 2025 The Authors.