ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

Abstract

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.

effect of drying temperature and time on the chemical and functional characteristics of couple bean surrounding flour (Vigna unguiculata)

“…The long drying treatment causes the food fiber content of cowpea sprout flour to increase. This occurs because heat treatment causes a reduction in the nutritional content so that the crude fiber content is higher (Augustyn et al, 2017). According to research by Lintas & Cappeloni (1988), in Muchtadi (2001), which states that nuts are susceptible to loss of soluble components such as sugar, soluble protein, minerals, and pectate substances into water and resulting in a decrease in water content, so that will increase dietary fiber content.…”

KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI

“…Menurut Arinanti (2018) kacang gude memiliki kandungan antioksidan yang berpotensi sebagai antioksidan alami. Menurut penelitian dari Augustyn et al (2017) tepung kacang gude memiliki kandungan gizi protein dan karbohidrat yang tinggi. Kadar protein dalam roti kacang gude dan cookies kacang gude meningkat jika dibandingkan dengan produk kontrol yang hanya menggunakan tepung terigu (Okpala, 2011;Olanipekun et al, 2018).…”

Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar

“…Gude beans can be processed into flour which has a protein content of 24.32%, fat 2.94%, carbohydrates 65.64%, fiber 3.21% (Augustyn et al, 2017). These beans have properties that are easy to adapt to various environmental conditions, can grow on land with low fertility and low rainfall, so they have the potential to be developed as raw material for soybean substitution (Nurhasanah et al, 2020).…”