Formulation and physicochemical characterization of composite flour from yam (Dioscorea alata) and lima beans (Phaseolus lunatus)

Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.

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Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues

Food Chemistry ◽

10.1016/s0308-8146(03)00213-9 ◽

2004 ◽

Vol 84 (2) ◽

pp. 287-295 ◽

Cited By ~ 53

Author(s):

David Betancur-Ancona ◽

Gwendolyne Peraza-Mercado ◽

Yolanda Moguel-Ordoñez ◽

Sonia Fuertes-Blanco

Keyword(s):

Physicochemical Characterization ◽

Lima Bean ◽

Phaseolus Lunatus ◽

Jack Bean ◽

Canavalia Ensiformis

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KARAKTERISTIK FISIK, KIMIA DAN SENSORI COOKIES BERBAHAN DASAR TEPUNG KOMPOSIT UWI (Dioscorea alata), KORO GLINDING (Phaseolus lunatus) DAN TEPUNG TERIGU

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v11i1.29090 ◽

2018 ◽

Vol 11 (1) ◽

pp. 20

Author(s):

Junjung Agung Kurniawan ◽

R. Baskara Katri Anandito ◽

Siswanti Siswanti

Keyword(s):

Functional Food ◽

Skim Milk ◽

Egg Yolk ◽

High Water ◽

Phaseolus Lunatus ◽

High Water Content ◽

Composite Flour ◽

Randomized Design ◽

Sensory Color ◽

Lima Beans

<p>Functional food is processed foods containing one or more food components having certain physiological functions beyond their basic functions, proven not harmful and beneficial to health. Sources of functional food are found in local food as yam and lima beans. Yam and lima beans has a high water content that is not durable, then made a handler that is used as composite flour. Along with the development of snack products such as pastries are increasingly varied, then necessary to develop new products to improve the quality of existing products both in terms of nutritional content and appearance. This research to determine the effect of composite versus formulation on physical, chemical and sensory characteristics of cookies. This research use Completely Randomized Design (CRD) with one factor, that is variations of composite flour with wheat flour (F1= 0:100; F2= 20:80; F3= 40:60; F4= 60:40; F5= 80:20) (%b/b). The results of this research indicate that there are significantly different results on physical characteristics (texture), chemistry (moisture content, ash content, carbohydrate content, coarse fiber, calories and antioxidant activity) and sensory (color, taste and overall). The best formulation is F2 with the compositions (20% composite flour, fine granulated sugar 30 g, margarine 30 g, butter 7 g, vanilli 0,2 g, egg whites 25 g, egg yolk 7 g, cream of tar-tar 0,4 g, skim milk 14 g, salt 0,8 g, baking soda 0,2 g)</p>Fungsional Food, Yam, Lima Beans, Composite Flour, Cookies

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