Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amin...

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Bibliographic Details
Main Authors: Bayu Kanetro, Muhamad Riyanto, Dwiyati Pujimulyani, Nurul Huda
Format: Article
Language:English
English
Published: Enviro Research Publishers 2021
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/32178/1/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile.pdf
https://eprints.ums.edu.my/id/eprint/32178/2/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile1.pdf