Characteristics of Composite Flour Made of Kidney Bean and Soybean
Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics o...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Green Engineering Society
2023-05-01
|
| Series: | Journal of Applied Agricultural Science and Technology |
| Subjects: | |
| Online Access: | https://www.jaast.org/index.php/jaast/article/view/132 |
| _version_ | 1826552678728073216 |
|---|---|
| author | Merynda Indriyani Syafutri Friska Syaiful Eka Lidiasari Parwiyanti Parwiyanti Sugito Sugito Erlita Indah Astari Jery Mega Saputra |
| author_facet | Merynda Indriyani Syafutri Friska Syaiful Eka Lidiasari Parwiyanti Parwiyanti Sugito Sugito Erlita Indah Astari Jery Mega Saputra |
| author_sort | Merynda Indriyani Syafutri |
| collection | DOAJ |
| description | Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products. |
| first_indexed | 2025-03-14T07:12:57Z |
| format | Article |
| id | doaj.art-84c2489936194f6890cf02e5e0e0ba6a |
| institution | Directory Open Access Journal |
| issn | 2621-4709 2621-2528 |
| language | English |
| last_indexed | 2025-03-14T07:12:57Z |
| publishDate | 2023-05-01 |
| publisher | Green Engineering Society |
| record_format | Article |
| series | Journal of Applied Agricultural Science and Technology |
| spelling | doaj.art-84c2489936194f6890cf02e5e0e0ba6a2025-03-04T05:13:20ZengGreen Engineering SocietyJournal of Applied Agricultural Science and Technology2621-47092621-25282023-05-017211912910.55043/jaast.v7i2.132132Characteristics of Composite Flour Made of Kidney Bean and SoybeanMerynda Indriyani Syafutri0Friska Syaiful1Eka Lidiasari2Parwiyanti Parwiyanti3Sugito Sugito4Erlita Indah Astari5Jery Mega Saputra6Faculty of AgricultureUniversitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaKidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.https://www.jaast.org/index.php/jaast/article/view/132composite flourkidney beansoybean |
| spellingShingle | Merynda Indriyani Syafutri Friska Syaiful Eka Lidiasari Parwiyanti Parwiyanti Sugito Sugito Erlita Indah Astari Jery Mega Saputra Characteristics of Composite Flour Made of Kidney Bean and Soybean Journal of Applied Agricultural Science and Technology composite flour kidney bean soybean |
| title | Characteristics of Composite Flour Made of Kidney Bean and Soybean |
| title_full | Characteristics of Composite Flour Made of Kidney Bean and Soybean |
| title_fullStr | Characteristics of Composite Flour Made of Kidney Bean and Soybean |
| title_full_unstemmed | Characteristics of Composite Flour Made of Kidney Bean and Soybean |
| title_short | Characteristics of Composite Flour Made of Kidney Bean and Soybean |
| title_sort | characteristics of composite flour made of kidney bean and soybean |
| topic | composite flour kidney bean soybean |
| url | https://www.jaast.org/index.php/jaast/article/view/132 |
| work_keys_str_mv | AT meryndaindriyanisyafutri characteristicsofcompositeflourmadeofkidneybeanandsoybean AT friskasyaiful characteristicsofcompositeflourmadeofkidneybeanandsoybean AT ekalidiasari characteristicsofcompositeflourmadeofkidneybeanandsoybean AT parwiyantiparwiyanti characteristicsofcompositeflourmadeofkidneybeanandsoybean AT sugitosugito characteristicsofcompositeflourmadeofkidneybeanandsoybean AT erlitaindahastari characteristicsofcompositeflourmadeofkidneybeanandsoybean AT jerymegasaputra characteristicsofcompositeflourmadeofkidneybeanandsoybean |