PengembanganTepung Kaya Protein (TKP) dari Koro Komak (Lablab purpureus (L) Sweet) DAN Koro Kratok (Phaseolus lunatus)  

Oleh:

Nafi, Ahmad ; Susanto, Tri ; Subagio, Achmad

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. 17 no. 3 (Dec. 2006), page 159.
Topik: Phaseolus lunatus; Tepung; Lablab purpureus (L) Sweet; Non-ollseed Legumes; PRF; Characterization

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

With respect to the high content of carbohydrate and protein, Protein Rich Flour (PRF) were developped from non-ollseed legumes i.e. hyacinth bean (Lablab purpureus (L) Sweet) and lima bean (Phaseolus lunatus) PRF. PRFs were prepared using water and NaOH solution (0.O1N) as the extraction solvent. After precipitation in their isoelectric point (pHs) the PRFs produced were characterized to determine the potential practical applications. The results showed that PRF from hyacinth bean extracted by water was the bestproduct with yield of 31.19%, protein content of 58.41±4.45%,solubility of82-100% and oil holding capacity being 93.92±9.19 Moreover pepsin digestibility of the hyacinth bean PRF was higher (8.29±0.34%)than soybean protein isolate (7.10±0.37%)or casein (7.04±0.14%). Based on their characteristics, PRF is regarded as potentialto be developed as novel food ingredient

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