Therapeutic Effect of Black Soybean Flour Intervention on Menopausal Symptoms of Women

Breastfeeding mothers need more nutrients compared to mothers who are not breastfed to maintain quality and quantity of human milk they produce. Black soybean and black rice contain carbohydrate, protein, fat, and other nutrients that needed by breastfeeding mothers. The purpose of this study was to develop a snack bar for breastfeeding mothers. Snack bars were made from three ratio variations of black soybean flour: black rice flour (30:70, 50:50, and 70:30) with baking temperature 150 0C for 20 minutes. They were then subjected to sensory analysis (taste, flavor, color, texture, aftertaste, and overall); physical analysis (hardness, color); and chemical analysis (nutritional analysis, genistein, and daidzein). The results showed that snack bar with ratio 30:70 (black soybean: black rice) was preferred by panelists. Its level of hardness was 6.10±0.01 N. Its color was showed in color index L* = 25.04±1.71, a* = 6.05±0.70, b* = 3.89 ± 0.71, chroma = 6.66±0.25, and hue = 54.70±2.40. One serving (30 gram/serving) of this snack bar contained 16.28 grams of carbohydrate; 3.10 grams of protein; and 6.05 grams of fat. It could suffice 4.98 % of total energy based on Recommended Dietary Allowance of Indonesian breastfeeding mother per day. Meanwhile, the content of daidzein and genistein were 0.09 mg/serving and 1.35 mg/serving, respectively. In conclusion, snack bar from black soybean and black rice can be used as a complementary food for breastfeeding mothers due to its nutrient content and acceptability.

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PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG

GEMA TEKNOLOGI ◽

10.14710/gt.v21i2.32923 ◽

2021 ◽

Vol 21 (2) ◽

pp. 61-66

Author(s):

Isti Pudjihastuti ◽

Edy Supriyo ◽

Hafiz Rama Devara

Keyword(s):

Water Absorption ◽

Raw Materials ◽

Proximate Analysis ◽

Cooking Time ◽

Raw Material ◽

Composite Flour ◽

Soybean Flour ◽

Corn Flour ◽

Cassava Flour ◽

Black Soybean

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.

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Prebiotic activity of Indonesian black soybean (Glycine max (L.) Merr) anthocyanin

Magna Scientia Advanced Biology and Pharmacy ◽

10.30574/msabp.2021.2.2.0011 ◽

2021 ◽

Vol 2 (2) ◽

pp. 037-041

Author(s):

Rianita Pramitasari ◽

Felicia Roseline Sujonoputri ◽

Diana Elizabeth Waturangi

Keyword(s):

Pathogenic Bacteria ◽

Room Temperature ◽

Salmonella Typhi ◽

Probiotic Bacteria ◽

Anthocyanin Content ◽

Soybean Flour ◽

Black Soybean ◽

Prebiotic Activity ◽

Glycine Max L

Anthocyanins are well known have potential as a prebiotic source as they could increase the growth of probiotic bacteria and inhibit the growth of pathogenic bacteria. This study was conducted to obtain the prebiotic activity from Indonesian black soybean anthocyanin. Black soybean anthocyanin was extracted with 80% methanol + 1 M HCl solution under room temperature using a water bath shaker. In vitro prebiotic activity assay of anthocyanin extract was done using the spread plate technique to measure the growth of probiotic and pathogenic bacteria. Lactobacillus acidophilus was used as the probiotic bacteria, while Escherichia coli and Salmonella typhi were used as the pathogenic bacteria. The whole soybean flour and extract residue were used to compare with the prebiotic activity of the extract. The total monomeric anthocyanin content of the extract was 0.33 mg/g. The highest prebiotic activity was obtained from anthocyanin extract, followed by the whole black soybean flour and anthocyanin extract residue, respectively. The prebiotic activity of the extract was higher compare with prebiotic activity standard (>0.25). It could be concluded that Indonesian black soybean anthocyanin can be used as the source of prebiotic food.

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