Optimization and Evaluation of Finger Millet-common Bean Flour Blending for Better Nutritional and Sensory Acceptability of Porridge

Bajo, Wabi; Gudisa, Alemayehu; Nugusu, Yohannes

doi:10.11648/j.mc.20210901.11

Cited by 3 publications

(4 citation statements)

References 19 publications

(24 reference statements)

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“…Rata-rata kadar air bubur kacang merah instan yaitu 4,28%-7,19%. Seluruh perlakuan menunjukkan kadar air yang rendah, sedikit lebih rendah dari yang dilaporkan oleh Bajo et al (2021) 6,63 ± 0,21 ab 2,02 ± 0,14 c 7,85 ± 0,03 c 3,6 ± 0,01 abc L3P1 4,92 ± 0,8 cd 1,60 ± 0,14 e 8,20 ± 0,04 b 3,35 ± 0,01 bcd L1P2 6,98 ± 0,04 a 2,52 ± 0,08 a 7,70 ± 0,06 c 3,68 ± 0,01 ab L2P2 5,78 ± 0,55 bc 1,79 ± 0,13 d 8,04 ± 0,04 b 3,29 ± 0,01 cd L3P2 4,28 ± 0,58 d 1,53 ± 0,07 e 8,58 ± 0,36 a 3,08 ± 0,29 d Keterangan : Data merupakan rata-rata dari 3 kali ulangan ± standar deviasi. Huruf yang berbeda pada kolom yang sama menunjukkan adanya perbedaan signifikan (p<0,05).…”

Section: Kadar Airunclassified

“…Rata-rata daya pembengkakan bubur kacang merah instan berkisar antara 540,96% -664,09%. Nilai daya pembengkakan bubur kacang merah instan ini jauh lebih besar dibandingkan dengan bubur kacang yang dilaporkan oleh Bajo et al (2021) yaitu 120-145 g/g. Sedangkan menurut Wardhani et al (2015) bahwa tepung bubur dengan daya kembang tinggi berarti menyerap banyak air pada penyajian.…”

Section: Daya Pembengkakanunclassified

“…Perbedaan daya pembengkakan bubur kacang merah instan kemungkinan disebabkan besarnya interaksi struktur internal pati yang ada dalam tepung yang bereaksi dengan air serta rasio amilosa dan amilopektin. Daya pengembangan dianggap sebagai kriteria kualitas dalam beberapa formulasi makanan yang menunjukkan Semakin tinggi kekuatan pengembangannya maka semakin tinggi pula kekuatan interaksi komponen pati dengan air (Bajo et al, 2021).…”

Section: Daya Pembengkakanunclassified

“…Sifat ini yang digunakan mengukur kemampuan produk instan untuk larut didalam air (Farida et al, 2016). Indeks kelarutan dalam air menentukan jumlah polisakarida bebas atau polisakarida yang dilepaskan dari butiran setelah penambahan air berlebih (Bajo et al, 2021). Rata-rata kelarutan bubur kacang merah berkisar antara 17,80% -31,43%.…”

Section: Kelarutanunclassified

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Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan

Palupi,

Afifah

2023

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Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (α<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).

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Section: Kadar Airunclassified

Section: Daya Pembengkakanunclassified

Section: Kelarutanunclassified

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Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan

Palupi,

Afifah

2023

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Physicochemical and functional properties of finger millet (Eleusine coracana) flour supplemented with Parinari curatellifolia flour

Onipe,

Matshisevhe,

Ramashia

et al. 2024

Scientific African

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Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour

Tambo Tene

2024

European Food Science and Engineering

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The use of wheat flour alone in the formulation of many products in Africa not only causes a large deficit in the balance of trade, but also nutritional problems, as it is poor in many nutrients. The search for solutions to these problems is prompting politicians to popularize substitution by cheaper and more readily available local products. Thus, the present article concern the physico-chemical and functional properties of flours formulated from coconut and wheat. Coconut pods were chopped, dried and ground in powder that was used to formulate the flours in association with wheat flour. Using the two-factor centered mixture design, we generated five formulations (F1 to F5) and then the functional, physical and nutritional properties were performed. Physico-chemical and functional properties revealed a variation in the various parameters with the substitution percentage. In fact, fiber, lipid, protein, and ash content, as well as energy density, increased with the percentage of coconut flour. The same phenomenon was observed with minerals. All the functional and physical properties were significantly (p˂0.05) improved by substitution. Principal component analysis (PCA) showed small-group correlation and similarity between some samples overall. These results show the need to partial substitute wheat with foods from other classes in order to improve the nutritional values and functional properties of derived products. In addition, they offer a way out for African policies to reduce wheat imports and thus retain foreign currency.

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Optimization and Evaluation of Finger Millet-common Bean Flour Blending for Better Nutritional and Sensory Acceptability of Porridge

Cited by 3 publications

References 19 publications

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan

Physicochemical and functional properties of finger millet (Eleusine coracana) flour supplemented with Parinari curatellifolia flour

Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour

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