As a result, (Belemets, T., Radzievskaya, I., Yushchenko, N.

, & Kuzmyk, U 2020) it

stated that barley flour had the most water-absorbing capacity – 400 %, this

parameter was almost twice less in rice and wheat flour. The most fat-retaining

capacity was inherent to barley flour – 87 %, whereas in the control (highest sort

wheat flour) this index was 25 %. Technological parameters of spinach

preparation in the chapatti composition have been determined: particles size –

250 up to mcm; optimal amount of introduction of wholegrain flour to the mass

– 3 %; swelling process duration after dough mixing – 15–20 min for creating a

total spatial structure. Thus, the use of spinach together with wholegrain flour in

chapatti gives a possibility to increase a provision degree of the daily need in

main nutritive substances for the human organism.

According to (Nabila & Sofyan 2019), Spinach is a great source of iron (Fe),

which is quite high. Spinach can be made into spinach flour that can be used

making donuts. Donuts in general have only macro nutrients and very few other

nutrients, so substitution of spinach flour is needed to increase the nutritional

content of donuts, especially on iron content. The purpose of this research is to

know effect of substitution of spinach flour to iron content and acceptability of

donuts. The method this research used complete random design with four

substitution treatment of spinach flour (0%, 10%, 20%, and 30%). Data analysis

of iron content using one way ANOVA test with 95% significance level continued
Duncan test, while acceptability using Kruskal Wallis test followed by Duncan

test. The results showed that the highest iron content found in donuts with 30%

spinach flour substitution with the result of 135.72 mg/kg, while the lowest on

donuts with 0% spinach flour substitution with the result 43.78 mg/kg. Based on

the overall percentage of acceptability the highest found in donuts with 0%

spinach flour substitution, while the overall percentage of acceptability the

lowest found in donuts with 30% spinach flour substitution. Based the analysis

test known that there is effect of substitution of spinach flour to iron content of

donuts. There is also effect of substitution of spinach flour to acceptability color,

aroma, flavor, texture, and overall donuts.

Furthermore (Salim 2017) discovered in their study, it used experimental

method completely randomized design, with 5 level of treatments and 3

replications. The addition were given by P0pelet FF-999 (control), P1(red

spinach flour 2%), P2(red spinach flour 3%),P3 (red spinach flour 4%), P4

(red spinach flour 5%). Maintenance container that used of 60x40x40 cm,

aquarium size with water volume of 60 liter with recirculation system. The used

of fish as many as 15 tails/basin. The given of food to fish of 3 replication with

ad satiation. The measurement of fish color with the growth of sampling done at

the beginning, middle, and at the end. Whereas to success of life calculated in

begin and ending researd. Parameter of water quality the measured

temperature pH, DO, ammonia of measured begin and at the end. The

result research showed that the additional red spinach flour in the feed the
given influence to the color of change of godfish with 9,81 color gradiation. 2,51

cm absolute length accretion, 6,29 gram absolute weight accretion, the best of

succer of life to treatment P2and P4of 100%.

According to (Rahmawati 2020) it states that, it used a proximate test analysis

presented descriptively based on the average results of chemical analysis with 3

treatments. Proximate analysis in the form of crude were protein, water, ash,

crude fat, carbohydrate by difference and crude fiber content using the AOAC

method, as well as iron content using the spectrophotometric method. The

results of the study showed that oyster mushroom flour contains high fiber

(27.22 g), protein (23.26 g), and iron (5.80 g), while fiber content (7.56, g),

protein (3 , 05 g), and iron (1.80 g) of spinach flour is relatively low. Even so,

these two potential foods have very good nutritional value for consumption.

Therefore, oyster mushrooms and spinach can be an alternative substitution and

fortification of processed food to increase nutrient content.

(Sapozhnikov, Kopylova, Krainova, & Krainov, 2019) discovered that

Spinach also contains В vitamins, vitamin E, vitamin K, calcium and iron. It is

common in many countries but is not widely used in Russia. The beneficial

features of spinach allow to use it as the ingredient for developing of new types

of flour and bakery products for functional and specialized purposes. Due to

specific organoleptic and technological properties, it is recommended to use

refined spinach in combination with other plant ingredients. The high content of
fat-soluble substances in spinach causes using in formulations and technologies

of flour and bakery products fat components for purposes of digestion of these

substances. These components can be the mixture of vegetable oils of different

consistency. For improving of spinach technological properties, it is

recommended to use drying with following grinding of dried product into

powder. There are several drying and grinding methods, which differ in number

of stages and.technological operations, machine and hardware design and

energy intensity, which defines the choice of optimal method of spinach powder

obtaining. The use of spinach powder in formulations and technologies of flour

and bakery products allows obtaining products with high organoleptical

qualities, and the containment of the aforenamed substances in products allows

to consider them as functional.

Reference

Belemets, T., Radzievskaya, I., Yushchenko, N., & Kuzmyk, U. (n.d.). Prospects of

using spinach in production technology of chapatti of wholegrain flour.

Retrieved March 08, 2021, from http://journal.eu-jr.eu/life/article/view/1549

Nabila, F. (n.d.). Effect of substitution of Spinach FLOUR (AMARANTHUS Sp) to

Iron (FE) content and acceptability of donuts. Retrieved March 08, 2021, from

http://journals.ums.ac.id/index.php/jnhm/article/view/6706

Salim, I. (n.d.). The influence of additional red spinach flour (amaranthus

hypocondriacus) in made feed of color quality to goldfish - pdf free download.

Retrieved March 08, 2021, from https://adoc.pub/the-influence-of-additional-

red-spinach-flour-amaranthus-hyp.html

Rahmawati, R. (n.d.). The nutrition content of oyster mushroom and Spinach

FLOUR alternative food processed ingredients. Retrieved March 08, 2021, from

https://jurnal.untan.ac.id/index.php/jft/article/view/43380

Sapozhnikov A.N., Kopylova A.V., Krainova Yu.O., Krainov S.A. The prospects of

using spinach in flour and bakery products. Proceedings of the Voronezh State

University of Engineering Technologies. 2018;80(4):234-239. (In

Russ.) https://doi.org/10.20914/2310-1202-2018-4-234-239