Nutritional and antinutritional significance of four unconventional legumes of the genus Canavalia – A comparative study

Sridhar, Kandikere R.; Seena, Sahadevan

doi:10.1016/j.foodchem.2005.07.049

Cited by 114 publications

(107 citation statements)

References 164 publications

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“…However, the highest contents in canavanine have been found in perennial herbs, shrubs and trees from tropical and subtropical regions. This is the case of Canavalia ensiformis, with canavanine contents higher than 2.5% [31], Robinia pseudoacacia (9.8% dry matter), Wisteria floribunda (12.3%), and Dioclea megacarpa (12.7%) [32].…”

Section: Speciesmentioning

confidence: 93%

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Free Amino Acids, Including Canavanine, in the Seeds from 24 Wild Mediterranean Legumes

Megı́as¹,

Cortés-Giraldo²,

Girón‐Calle³

et al. 2016

J Food Chem Nanotechnol

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Section: Speciesmentioning

confidence: 93%

“…We have shown recently that other annual mediterranean legumes belonging to genus Vicia are also rich in free amino acids, including canavanine [31]. However, the highest contents in canavanine have been found in perennial herbs, shrubs and trees from tropical and subtropical regions.…”

Section: Speciesmentioning

confidence: 99%

Free Amino Acids, Including Canavanine, in the Seeds from 24 Wild Mediterranean Legumes

Megı́as¹,

Cortés-Giraldo²,

Girón‐Calle³

et al. 2016

J Food Chem Nanotechnol

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“…Kebanyakan dari antinutrisi tersebut tidak tahan panas, sehingga dapat dihilangkan selama proses pengolahan. Penghilangan senyawa anti nutrisi tersebut dapat dilakukan dengan cara perendaman, pemanasan, germinasi ataupun fermentasi 6 .…”

Section: Pendahuluanunclassified

Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material

Djali¹,

Marta²,

Harnah³

2017

Jurnal Pasca

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Jack bean has the potential to be developed as food products. One of them is yogurt, but the shelf life of yogurt is short. The attempt to increase the shelflife of yogurt is making yogurt powder using freeze drying by adding maltodextrin as coating material. This study aims to determine the exact concentration of maltodextrin in order to produce jack bean yogurt powder with good characteristics and organoleptic characteristics that prefer by panelists. This study using experimental method with randomized group design consisted six treatments and repeated four times respectively. The treatments were maltodextrin concentration 5, 10, 15, 20, 25 and 30 % (w/v). The results showed that jack bean yogurt powder with maltodextrin concentration 5 % (w/v) has the best characteristics and organoleptic characteristics preferred by panelists based on the analysis of water content 3,47 % wb, soluble time at 31,71 seconds, hygroscopicity 14,82 %, titrable acic 0,69 %, viscocity 277,50 cP, organoleptic characteristic in colour 4,03 (like), aroma 3,15 (slightly like), taste 3,42 (slightly like), viscocity by vision 3,80 (like), viscocity by mouth sense 3,42 (slightly like), overall apperance 3,87 (like), yield 18,33 %, protein content 14,15% wb and total acid bacteria 2,34×1010 CFU/ml KARAKTERISTIK YOGURT BUBUK KACANG KORO PEDANG DENGAN BAHAN PENYALUT MALTODEKSTRIN Kacang koro pedang memiliki potensi untuk dijadikan sebagai produk olahan pangan. Salah satu produk olahan kacang koro pedang adalah yogurt, tetapi yogurt memiliki umur simpan pendek. Salah satu upaya untuk meningkatkan umur simpan yogurt adalah pembuatan yogurt bubuk melalui pengeringan beku dengan penambahan maltodekstrin sebagai bahan penyalut. Penelitian ini bertujuan untuk menentukan konsentrasi maltodekstrin yang tepat agar dihasilkan yogurt bubuk kacang koro pedang hasil pengeringan beku dengan karakteristik yang baik dan sifat organoleptik yang disukai panelis. Penelitian ini dilakukan dengan metode percobaan menggunakan Rancangan Acak Kelompok yang terdiri dari enam perlakuan, yaitu konsentrasi maltodekstrin 5, 10, 15, 20, 25 dan 30 % (b/v) yang diulang sebanyak empat kali. Hasil penelitian menunjukkan bahwa yogurt bubuk kacang koro pedang dengan perlakuan penambahan maltodekstrin 5 % (b/v) menghasilkan karakteristik terbaik dan sifat organoleptik yang disukai panelis dengan nilai kadar air 3,47 % bb, waktu larut 31,71 detik, tingkat higroskopisitas 14,82 %, total asam tertitrasi 0,69 %, viskositas 277,50 cP, kesukaan warna 4,03 (suka), kesukaan aroma 3,15 (agak suka), kesukaan rasa 3,42 (agak suka), kesukaan kekentalan berdasarkan penglihatan 3,80 (suka), kesukaan kekentalan indera mulut 3,42 (agak suka), kesukaan kenampakan keseluruhan 3,87 (suka), rendemen 18,33 %, protein 14,15 % bb, dan total bakteri asam laktat 2,34×1010 CFU/ml.

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“…In the tropics, some legumes seeds are food and feed and consequently competition potentially exists between humans and animals. Siddhuraju and Becker, 2007;Ekanayake et al, 2000;Sridhar and Seena, 2006;Ekanayake et al, 1999. 3) Hossain and Becker, 2001.4) Mekbungwan, 2007 …”

Section: Seed Resourcesmentioning

confidence: 99%

The Alternatives to Soybeans for Animal Feed in the Tropics

Archimède¹,

Régnier²,

C³

et al. 2011

Soybean - Applications and Technology

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Nutritional and antinutritional significance of four unconventional legumes of the genus Canavalia – A comparative study

Cited by 114 publications

References 164 publications

Free Amino Acids, Including Canavanine, in the Seeds from 24 Wild Mediterranean Legumes

Free Amino Acids, Including Canavanine, in the Seeds from 24 Wild Mediterranean Legumes

Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material

The Alternatives to Soybeans for Animal Feed in the Tropics

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