The Pengaruh Germinasi terhadap Sifat Fisikokimia dan Organoleptik Flakes Tepung Kedelai Putih (Glycine max L.)
Kartika K Nirwesthi,
Nanik Suhartatik,
Vivi Nuraini
Abstract:Flakes were included in ready-to-eat food and can be consumed as a main meal or a snack. Flakes need to have good nutritional content and be high in protein for breakfast. Soybean flour can be utilized as a vegetable protein. This study employed germinated white soybeans and white glutinous rice flour. Germination is an active process of embryonic development in which the seed coat breaks, causing new individuals to grow. Refined soy flour was used to increase protein and antioxidant activity, as well as flavo… Show more
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