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Journal articles on the topic 'Morama bean flour – Nutritional value'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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1

Sari, Lilis Nurlinda, Sitti Sahariah Rowa, and Fatmawaty Suaib. "Biscuit With Substitution Of Red Bean Flour and Taro Flour." Media Gizi Pangan 26, no. 1 (2019): 37. http://dx.doi.org/10.32382/mgp.v26i1.473.

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Indonesia faces two nutritional problems, namely malnutrition and over nutrition. Malnutrition is caused by lack of food supply, food distribution, poverty, ignorance, wrong eating habits and health. One of the ways to overcome malnutrition among the community is by using red beans and taro into flour in the form of biscuit snacks by considering the nutrients, their benefits and their acceptability. This study aims to determine the acceptability and analysis of macro nutrient of biscuit content by substituting red bean flour and taro flour. The research design was experimental with a one shot

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2

Kārkliņa, Daina, Ilga Gedrovica, Marina Reca, and Maija Kronberga. "Production of Biscuits With Higher Nutritional Value." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (2012): 113–16. http://dx.doi.org/10.2478/v10046-012-0005-0.

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Abstract Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining process. Both of these were added to biscuit dough. Biscuits were analyzed for physical and chemical parameters. The results indicate that both materials contain highly valuable ingredients for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed to fibre content, and the content of protein and fat changed. Also, the hardness and colour of the biscuits

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3

Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and

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4

Novikasari, Nur Annisa Metya, Anita Kurnia Wati, Nur Khikmah, and Iffah Muflihati. "EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS." Journal of Agri-Food Science and Technology 1, no. 1 (2020): 1. http://dx.doi.org/10.12928/jafost.v1i1.1475.

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Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients us

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Rebezov, Maksim, Anuarbek Suychinov, Nina Burakovskaya, et al. "EFFECT OF BEAN FLOUR ON THE CHEMICAL COMPOSITION, VITAMIN, MINERAL LEVEL AND ORGANOLEPTIC PROPERTIES OF MEAT ROLL." Journal of Experimental Biology and Agricultural Sciences 8, Spl-2-AABAS (2020): 368–73. http://dx.doi.org/10.18006/2020.8(spl-2-aabas).s368.s373.

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This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat

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Numfor, Festus A., and L. Noubi. "Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour." Food and Nutrition Bulletin 16, no. 3 (1995): 1–5. http://dx.doi.org/10.1177/156482659501600309.

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In an attempt to improve the nutritional value of fermented cassava flour, studies were carried out to determine the effect of the addition of full-fat soya bean flour on its quality and acceptability. The results showed that protein, total lipids, phosphorus, iron, ash content, and gross energy increased with increased proportion of soya bean flour. The viscosity of gels of the composite flour decreased with decreased proportion of cassava flour. At a 10% level of substitution of cassava with full-fat soya bean flour, there was no noticeable difference in the organoleptic qualities of the com

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Sumartini, Sumartini, Kurnia Sada Harahap, and Apri Mujiyanti. "BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION." Indonesian Food and Nutrition Progress 17, no. 1 (2021): 16. http://dx.doi.org/10.22146/ifnp.55188.

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Brownies is a popular high-calorie snack. In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour). The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference. The experimental design used a completely randomized design (CRD) with test param

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Yudhistira, Bara, Danang Eristanto, and Sigit Prabawa. "Chemical, Physical, and Sensory Characteristics of Simulation Chips Based Milkfish (Chanos chanos) and Kidney Beans Flour (Phaseolus Vulgaris L.) as a Protein Sources Snack." Jurnal Teknologi dan Industri Pertanian Indonesia 11, no. 2 (2020): 46–52. http://dx.doi.org/10.17969/jtipi.v11i2.13681.

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Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for children. Based on high protein content of milkfish and kidney bean flour then used as raw material in making simulation chips. This research use Completely Randomized Design (CRD) with one factor that is variation of milkfish and kidney bean flour

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9

Ratnawati, Lia, Dewi Desnilasari, Novita Indrianti, Enny Sholichah, and Dita Kristanti. "EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 1–8. http://dx.doi.org/10.6066/jtip.2021.32.1.1.

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Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of

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Salsabila, Salma, Antonius Hintono, and Bhakti Etza Setiani. "PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.)." Jurnal Agrotek Ummat 7, no. 2 (2020): 73. http://dx.doi.org/10.31764/jau.v7i2.2729.

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Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice. The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 1

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11

Turco, Imma, Tiziana Bacchetti, Cecilia Bender, Benno Zimmermann, Ganiyu Oboh, and Gianna Ferretti. "Polyphenol content and glycemic load of pasta enriched with Faba bean flour." Functional Foods in Health and Disease 6, no. 5 (2016): 291. http://dx.doi.org/10.31989/ffhd.v6i5.254.

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Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF) bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS) pasta. The total antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC) assay was also observed in VF pasta. The comparison of post-pr

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RIOS, MAIARA JAIANNE BEZERRA LEAL, KAESEL JACKSON DAMASCENO-SILVA, REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO, MAURISRAEL DE MOURA ROCHA, and JORGE MINORU HASHIMOTO. "CHEMICAL, GRANULOMETRIC AND TECHNOLOGICAL CHARACTERISTICS OF WHOLE FLOURS FROM COMMERCIAL CULTIVARS OF COWPEA." Revista Caatinga 31, no. 1 (2018): 217–24. http://dx.doi.org/10.1590/1983-21252018v31n125rc.

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ABSTRACT Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim). Cowpea beans were dried in a oven (Fanem, 320-SE) at 50 °C for 6 hours, milled in a cyclone-type rotor mill (Tecnal, TE-651/2) and, subsequently, in a pulverizer-type semi-industrial mill (Fritsch,

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13

Sharma, Priyanka, Amarjeet Kaur, and M. S. Alam. "Effect of processing on physico-chemical and functional properties of flours from cluster or guar bean (Cyamopsis tetragonoloba) varieties." Journal of Applied and Natural Science 8, no. 4 (2016): 2120–27. http://dx.doi.org/10.31018/jans.v8i4.1101.

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Guar bean (Cyamopsis tetragonoloba) offers a potential source of vegetable protein and fibre, however, its utilization in food is yet to be explored. Along with the nutritional value, its effect on other properties of food is inevitable. Thus, the present study was carried to study the physicochemical and functional properties (water absorption index, water solubility index, foaming capacity, foaming stability, oil absoption capacity and gelling strength) of flours from different varieties of guar bean ( i.e. G 80, Ageta 112 and HG 365) and related to each other using Pearson correlation. Sign

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14

KAILASAPATHY, K., P. A. J. PERERA, and J. H. MACNEIL. "Improved Nutritional Value in Wheat Bread by Fortification with Full-Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC)." Journal of Food Science 50, no. 6 (1985): 1693–96. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10567.x.

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15

Hoehnel, Andrea, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, and Emanuele Zannini. "Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications." Foods 9, no. 11 (2020): 1706. http://dx.doi.org/10.3390/foods9111706.

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Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulle

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16

Laleg, Karima, Jérôme Salles, Alexandre Berry, et al. "Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention." British Journal of Nutrition 121, no. 5 (2019): 496–507. http://dx.doi.org/10.1017/s0007114518003586.

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AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an i

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17

Joshi, Pallavi, and Kanika Varma. "Effect of germination and dehulling on the nutritive value of soybean." Nutrition & Food Science 46, no. 4 (2016): 595–603. http://dx.doi.org/10.1108/nfs-10-2015-0123.

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Purpose Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions or intolerance. However, the potential benefits of soybean might be limited by the presence of antinutritional factors, including trypsin inhibitor activity (TIA). The purpose of the study is to evaluate the effect of dehulling and germination on the nutritive value of the soy flour and on the factors that could negatively affect the nutritional potential of the bean. Design/methodology/approach Soybean seeds

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González-Montemayor, Angela Mariela, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, and Raúl Rodríguez-Herrera. "Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread." Foods 10, no. 9 (2021): 2227. http://dx.doi.org/10.3390/foods10092227.

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%)

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Beal, J. D., PH Brooks, and H. Schulze. "The hydrolysation of protein in raw and autoclaved soya bean meals by a microbial protease." Proceedings of the British Society of Animal Science 1998 (1998): 167. http://dx.doi.org/10.1017/s0308229600033808.

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The large storage proteins of soya bean, glycinin and pconglycinin are relatively indigestible in their native state. Even when partially denatured by heat treatments these proteins may not be utilised fully by young pigs. Glycinin in particular has been implicated in causing immune hypersensitivity reactions that can lead to gut damage. Partial hydrolysis of these large proteins may increase their digestibility and improve the nutritional value of both raw and heat treated soya bean meals. The increased protein digestibility in humans of fermented soya foods compared with soya bean flour has

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Amalia, L., R. H. B. Setiarto, G. W. Nuraulia, and N. Mariyani. "Chemical characteristics and organoleptic of gluten-free toddler biscuits from mung bean flour, modified cassava flour and flaxseed." Food Research 5, no. 3 (2021): 342–50. http://dx.doi.org/10.26656/fr.2017.5(3).600.

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Biscuits a type of snack that is favoured by almost all groups of people especially children. This research was conducted to produce omega-3 gluten-free biscuits for toddlers. This study used a completely randomized design (CRD) one factor with 3 levels of treatment. The factor was the ratio of modified cassava flour (mocaf) and flaxseed with concentrations of 24%: 1%, 22%: 3%, and 20%: 5%. Product analysis included organoleptic tests (sensory and hedonic quality) by semi-trained panellists, chemical tests (proximate, crude fiber, omega-3) and total energy content. Gluten-free toddler biscuits

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21

Andry Kartika, Ni Made, Yuni Mariani, Ria Harmayani Harmayani, Nevi Andriana Fajri, Muhammad Shohibul Ihsan, and Lalu Muh Nazar Fajri. "Socialization Of Livestock Product Processing Technology As An Alternative To Improve The Economy And Community Health During Pandemic." Jurnal Karya Abdi 2, no. 1 (2021): 34–40. http://dx.doi.org/10.32520/karyaabdi.v2i1.1637.

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The impact of the Covid-19 pandemic that has occurred has affected the livestock sub-sector, which is one of the drivers in the economy. The material for socialization of livestock product processing technology was the manufacture of chicken meatballs with a variety of mixed ingredients such as sworded koro beans (Canavalia gladianta) and oyster mushrooms (Pleurotus sp). The activity was carried out in Bilebante Village which was carried out by a lecturer at the Faculty of Animal Science at UNW Mataram in collaboration with UD. Azhari. The use of koro flour based on the results of the study sh

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Chima, Judith Uchenna, and Temitope Omolayo Fasuan. "Antioxidants, nutritional, antinutrients and functional characteristics of black turtle bean (Phaseolus vulgaris): synergistic and antagonistic interrelationship of epigeal germination periods." Nutrition & Food Science 51, no. 7 (2021): 1029–50. http://dx.doi.org/10.1108/nfs-09-2020-0356.

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Purpose Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxida

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23

Setyowati, Setyowati. "Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus." JURNAL NUTRISIA 19, no. 2 (2017): 140. http://dx.doi.org/10.29238/jnutri.v19i2.264.

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Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods:

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Setyowati, Setyowati. "Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus." JURNAL NUTRISIA 19, no. 2 (2017): 140–44. http://dx.doi.org/10.29238/jnutri.v19i2.31.

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Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods:

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Nakilcioğlu Taş, Emine, Büşra Çakaloğlu, and Semih Ötleş. "Farklı Oranlarda Keçiboynuzu Unu İçeren Pestillerin Bazı Fiziksel, Kimyasal ve Duyusal Özelliklerinin Belirlenmesi." Turkish Journal of Agriculture - Food Science and Technology 6, no. 8 (2018): 945. http://dx.doi.org/10.24925/turjaf.v6i8.945-952.1445.

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Pestil; is a traditional food with high vitamin and mineral content, which can be obtained from many fruit species such as mulberry, grape, apricot and plum and generally consumed in winter months in Turkey In this study, it is aimed to increase the protein content and thus the functionality of the traditional product which will be obtained as a result of replacing wheat starch used in pestil production with carob flour at different ratios. For this, mulberry and date pestils are produced by substituting carob flour at 25% - 50% - 75% ratios. The chemical compositions of pestils (moisture, ash

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Csapó, J., and N. Schobert. "Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials." Acta Universitatis Sapientiae, Alimentaria 10, no. 1 (2017): 36–60. http://dx.doi.org/10.1515/ausal-2017-0003.

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AbstractDuring our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the

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Rozi, Fahrul, and Sri Anna Marliyati. "Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency." agriTECH 40, no. 3 (2020): 206. http://dx.doi.org/10.22146/agritech.49478.

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This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients t

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Mecha, Elsa, Susana T. Leitão, Bruna Carbas, et al. "Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm." Foods 8, no. 8 (2019): 296. http://dx.doi.org/10.3390/foods8080296.

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Despite the common beans’ nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively com

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Hidayat, Fadlan, Anum Farida, Dewi Ermaya, and Sholihati Sholihati. "Kajian Penambahan Pasta Umbi Bit Merah (Beta vulgaris L) dan Tepung Kacang Hijau (Phaseolus radiatus L) dalam Pembuatan Roll Cookies." Rona Teknik Pertanian 12, no. 1 (2019): 1–11. http://dx.doi.org/10.17969/rtp.v12i1.13216.

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Abstrak. Umbi bit merupakan salah satu tanaman umbi-umbian yang banyak tumbuh di Indonesia dan tinggi akan kandungan antioksidan dan kandungan karbohidrat. Kandungan yang dimiliki umbi bit dapat dimanfaatkan untuk pembuatan roll cookies. Untuk meningkatkan nilai gizi rolled cookies, dapat menambahkan tepung kacang hijau. Penelitian ini bertujuan untuk mengkaji penambahan pasta umbi bit merah dan tepung kacang hijau terhadap tingkat kesukaan dan penerimaan rolled cookies yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yang diteliti. Fakto

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Aini, Nur, Joni Munarso, Fanny Siti Annisa, and Tri Tustian Jayanthi. "KARAKTERISTIK BERAS ANALOG DARI TEPUNG JAGUNG- KACANG MERAH MENGUNAKAN AGAR-AGAR SEBAGAI BAHAN PENGIKAT." Jurnal Penelitian Pascapanen Pertanian 16, no. 1 (2020): 1. http://dx.doi.org/10.21082/jpasca.v16n1.2019.1-9.

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<p>Beras analog dari tepung jagung perlu penambahan tepung kacang merah untuk meningkatkan nilai gizinya, terutama protein. Penambahan bahan pengikat berupa agar-agar diperlukan untuk menghasilkan karakter beras analog yang kompak. Penelitian ini bertujuan untuk 1) menentukan formula yang tepat dalam pembuatan beras analog dari tepung jagung dan tepung kacang merah dengan penambahan agar-agar; 2) mempelajari sifat fisik, kimia dan sensoris beras analog terbaik dan membandingkan dengan beras sosoh. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yang diteliti

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Azni, Intan Nurul. "FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI." Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) 1, no. 1 (2021): 1–7. http://dx.doi.org/10.36441/jtepakes.v1i1.164.

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Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pem

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Berrazaga, Insaf, Jérôme Salles, Karima Laleg, et al. "Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis." Nutrients 12, no. 6 (2020): 1596. http://dx.doi.org/10.3390/nu12061596.

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The mechanisms that are responsible for sarcopenia are numerous, but the altered muscle protein anabolic response to food intake that appears with advancing age plays an important role. Dietary protein quality needs to be optimized to counter this phenomenon. Blending different plant proteins is expected to compensate for the lower anabolic capacity of plant-based when compared to animal-based protein sources. The objective of this work was to evaluate the nutritional value of pasta products that were made from a mix of wheat semolina and faba bean, lentil, or split pea flour, and to assess th

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Bassinello, Priscila Zaczuk, Juliana Aparecida Correia Bento, Luciana de Oliveira Froes Gomes, Márcio Caliari, and Bassoodeo Dave Oomah. "Nutritional value of gluten-free rice and bean based cake mix." Ciência Rural 50, no. 6 (2020). http://dx.doi.org/10.1590/0103-8478cr20190653.

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ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and lo

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"THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES." Pasundan Food Technology Journal, January 16, 2020. http://dx.doi.org/10.23969/pftj.v6i3.1781.

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White sweet potato is a local food which is widely produced but its utilization is still lacking. Processing white sweet potato into flour can increase its value so that it can be processed into flakes products by adding red bean flour to increase its nutritional value and characteristics. The purpose of this research is to increase the selling value of white sweet potato and red bean products. Flakes are ready-to-eat foods in the form of small flakes, crispy textures, and have a slightly sweet tasteless taste with low water content. The main ingredients used in this study were white sweet pot

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Ramolemana, Gaebewe M. "Influence of Soil Chemical Characteristics on the Nutritional Value of Morama (Tylosema esculentum) Bean Seed a Potential Crop in Botswana." Journal of Agricultural Science 5, no. 6 (2013). http://dx.doi.org/10.5539/jas.v5n6p185.

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Inyang, Ufot E., Etini A. Daniel, and Florence A. Bello. "Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours." Asian Journal of Agriculture and Food Sciences 6, no. 6 (2018). http://dx.doi.org/10.24203/ajafs.v6i6.5573.

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Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the b

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Rahmiati, Tengku Mia, Zulfikar Zulfikar, and Salfauqi Nurman. "Effect of Addition of Seaweed Flour (Eucheuma Cottoni) And Soy Bean Flour (Glycine Max) On Tapioca Noodles." Serambi Journal of Agricultural Technology 1, no. 2 (2019). http://dx.doi.org/10.32672/sjat.v1i2.1631.

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Tapioca dried noodles are one of the results of food diversification. To increase the nutritional value of tapioca dried noodles, the addition of soybean flour and seaweed flour is done. This study was aimed at finding out the effect of seaweed flour and soybean flour additions on the physicochemical characteristics of dried noodles. The research was conducted using completely randomized design (CRD) factorial focussing on 2 factors, the addition of seaweed flour (L) (35, 25 and 15 grams) and the addition of soybean flour (K) (15, 25 and 35 grams). The observations consisted of organoleptic te

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Ajibola, Ghaniyah Odunola, and Abiodun Adekunle Olapade. "Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation." International Journal of Food Studies, February 10, 2021, 1–13. http://dx.doi.org/10.7455/ijfs/10.si.2021.a1.

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Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat our which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots (Manihot esculenta Crantz) a

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Salazar, Diego, Mayra Rodas, and Mirari Arancibia. "Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)." Emirates Journal of Food and Agriculture, November 8, 2020, 731. http://dx.doi.org/10.9755/ejfa.2020.v32.i10.2179.

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This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was l

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Talabi, Justina Y., Babawande A. Origbemisoye, Beatrice O. Ifesan, and Victor N. Enujuigha. "Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour." Asian Food Science Journal, October 25, 2019, 1–12. http://dx.doi.org/10.9734/afsj/2019/v12i430092.

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The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flo

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Kusumaningrum, Intan Kusumaningrum. "FORMULASI CRISPY COOKIES BERBAHAN BAKU TEPUNG KACANG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI." JURNAL AGROINDUSTRI HALAL 4, no. 1 (2018). http://dx.doi.org/10.30997/jah.v4i1.1133.

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This research was conducted to obtain the influence between the comparison of modified jack bean flour with cornstarch (100:0, 90:10, 80:10, 70:30, 60:40, and 50:50) in crispy cookies formulation to obtain the selected formulation sensory values of the product which examined by professional panelists and to analyze the nutritional values of the product. This research was divided into two stages : preparation and main research. Preparation stage consists of making modified jack bean flour. Main research stage consists of (1) Producing crispy cookies, (2) Organoleptic testing by Qualitative Desc

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"The Shelf Life and Recommended Dietary Allowances (RDA) Analysis of Cassava (Manihot esculenta Crantz) Flakes Enriched with Bean Flour (Phaseolus vulgaris L.)." International Journal of Recent Technology and Engineering 8, no. 2S7 (2019): 185–88. http://dx.doi.org/10.35940/ijrte.b1046.0782s719.

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Food processing in commercial industry generally aims to extend shelf life, change or increase products’ characteristics (color, flavor, texture), ease treatment and distribution, increase economic value, and maintain or improve quality, particularly nutritional quality, digestibility, and nutritional value. The objective of this research is to determine the shelf life of products made from cassava flour which is fortified by red bean flour, and to understand whether there is a decrease in nutritional value during the storage period, as well as to calculate the Recommended Dietary Allowances (

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Velásquez-Barreto, Frank F., Edson E. Ramirez-Tixe, Mariana D. Salazar-Irrazabal, and Elias Salazar-Silvestre. "Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates." Revista de Ciencias Agrícolas 37, no. 2 (2020). http://dx.doi.org/10.22267/rcia.203702.136.

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Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains’ nutritional value and characteristics. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa

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Fakolujo, A. I., and A. V. Adelugba. "Evaluation of Chemical, Physical and Functional Properties of Extruded Snacks from Blends of Acha Grain, Jackbean and Pawpaw Pormace Flours." Asian Food Science Journal, May 3, 2021, 94–110. http://dx.doi.org/10.9734/afsj/2021/v20i530302.

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Aims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the flour blends, determine the physical properties of the extruded snacks, evaluate the quality and sensory properties of the snacks produced, carry out the mineral content analysis of the extruded products. Methodology: Acha flour (A), Jack bean flour (J) and Pawpaw flour (P) were produced and blended to give vari

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Alves, Jamila dos Santos, Angela Souza Rodrigues, Karine Inês Bolson Moro, et al. "Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute." Ciência Rural 51, no. 9 (2021). http://dx.doi.org/10.1590/0103-8478cr20200543.

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ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY

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Anil, Munir, Yusuf Durmus, and Zekai Tarakci. "Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana." Nutrition & Food Science ahead-of-print, ahead-of-print (2020). http://dx.doi.org/10.1108/nfs-03-2020-0082.

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Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten. Design/methodology/approach Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to

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