scholarly journals PENGARUH SUBSTITUSI UBI JALAR UNGU (Ipomoea batatas) SERTA PERBANDINGAN KACANG KORO (Canavalia ensiformis) DENGAN SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM

2019 ◽  
Vol 6 (1) ◽  
pp. 51
Author(s):  
Tantan Widiantara
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Skim Milk ◽  
Ice Cream ◽  
Fat Content ◽  
Jack Bean ◽  
Main Research ◽  
Purple Sweet Potato

This research was aimed to determine and to assess the influence of the substitution of purple sweet potato and the comparison between skim milk and jack bean extract to the characteristic of purple sweet potato ice cream. The benefits of this research are to diversifying local food-based products, to increase the value of jack bean and purple sweet potato, and as the reference for the researchers about the process of making purple sweet potato ice cream. This research consist of two stages. The first stage is preliminary research, then followed by the second stage; main research. The experiment was designed using Randomized Block Design (RBD) with (3x3) factorial pattern which is consist of 2 (two) factors. The first factor is the substitution of purple sweet potato (17,5% ; 22,5% ; 27,5%) and the second factor is the comparison between skim milk and jack bean extract (80%:20% ; 70%:30% ; 60%:40%), each combination was replicated three times. The results of the preliminary stages showed that jack bean extract contains HCN levels of 0.04968 mg/kg and protein content of 2.0499%, antioxidant activity of purple sweet potato paste of 178.218 ppm. The results of the main research showed that the substitution of purple sweet potato had an affect on protein content, fat content, overrun, attributes of color, aroma, taste, and texture of the ice cream. The comparison of skim milk and jack bean extract affect the protein content, attributes of color, aroma, taste, and texture of ice cream. The interaction between the two effects on protein content, fat content, attributes of color, taste, and texture of purple sweet potato ice cream. The antioxidant activity of the highest protein sample was 791.403 ppm.  

Study of Formulation of Soybean (Glycine max L.) Milk and Purple Sweet Potato (Ipomoea batatas Poir) Crude Extract in The Making of Non-Dairy Ice Cream

2021 ◽  
Vol 3 (1) ◽  
pp. 16-22
Author(s):  
Eva Mayasari ◽  
Megawati Meme ◽  
Suko Priyono
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Sensory Evaluation ◽  
Crude Extract ◽  
Ice Cream ◽  
Fat Content ◽  
Melting Time ◽  
Soybean Milk ◽  
Total Solids ◽  
Purple Sweet Potato

Soybean milk and purple sweet potato are used as the main ingredients in the making of non-dairy ice cream. This study aims to determine the best characteristics of non-dairy ice cream from the formulation of soybean milk and purple sweet potato crude extract. The research design used a completely randomized design with one-factor treatment and four replications and was analyzed statistically with the F test Analysis of Variance at 5% level. The treatment in this study was the formulation of soybean milk and purple sweet potato extract consisting of 60%:0%; 52%:8%; 44%:16%; 36%:24%; 28%:32% of the total ice cream dough. The parameters observed were fat content, protein content, total solids, overrun, melting time, and hedonic sensory evaluation (appearance, texture, taste, and odor). Based on the Indonesian National Standard for ice cream 01-3713-1995 qualified showed that the formulation of soybean milk and purple sweet potato extract crude extract 52%:8% was the best treatment with 9.83% fat content, 2.89% protein content, 34.15% total solids, 49.26% overrun, 13.12 minutes melting time, and hedonic scale for appearance 6.76 (like extremely), texture 5.32 (like), taste 5.58 (like very much), odor 5.56 (like very much). The formulation soybean milk and purple sweet potato crude extract are effects of physicochemical properties and sensory evaluation of non-dairy ice cream.

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

scholarly journals The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt

2009 ◽  
Vol 7 (2) ◽  
pp. 68-76
Author(s):  
RETNATI RETNATI ◽  
M.A.M. ANDRIANI ◽  
GUSTI FAUZA
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Skim Milk ◽  
Total Count ◽  
Sweet Potatoes ◽  
Fresh Milk ◽  
Ipomea Batatas ◽  
Significant Difference ◽  
Potato Extract ◽  
Purple Sweet Potato

Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine the influence of addition of various sweet potatoes extract to the total count of cells and the antioxidant activity in yogurt. Yogurt was made from fresh milk, skim milk, white sweet potato, orange sweet potato, purple sweet potato, and pure culture of Streptococcus thermophilus 0040 and Lactobacillus bulgaricus 0041 in straight MRS agar. Fresh milk, skim milk powder (5%, b/v), and sweet potato extract (10%, v/v) was pasteurized at 90oC for 15 minutes, cooled to the temperature between 40-45oC, inoculated with 2.5% S. thermophilus and L. bulgaricus with a proportion of 1.4:1, and then incubated at a temperature of 40oC for 15 hours. Yogurt without an addition of sweet potato extract was used as control. The parameters measured in this experiment were the total count of cells with TPC (Total Plate Count) method and the antioxidant activity with DPPH (2,2- diphenyl-1-picrylhydrazyl) method. Samples were taken at one hour interval to examine the total count of cells, while the antioxidant activity was collected at three hours interval. The result of each analysis was plotted into graphics which describing the relation of total bacteria and antioxidant activity with fermentation time. ANOVA was employed to analyze the data. If there was a significant difference, it should be followed by Duncan Multiple Range Test (DMRT) at a significance level α=0.05. The result of this research showed that the addition of various sweet potatoes extracts increased the total count of cells and the antioxidant activity in yogurt. The total count of cells showed no significant different for each sample, it meant that the different colors in sweet potato did not influence the total count of cells. However, yogurt with orange and purple sweet potato extract addition had a significant difference on the antioxidant activity with control and yogurt with white sweet potato extract. In conclusion, the difference colors in sweet potato influenced in the antioxidant activity in yogurt significantly. Sweet potato is potential for milk substitute in yogurt production due to oligosaccharide content and antioxidant activity.

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

scholarly journals Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 192-207
Author(s):  
Olga Olivia Maretta ◽  
Sukardi Sukardi ◽  
Sri Winarsih
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Natural Antioxidants ◽  
Ash Content ◽  
Potato Leaf ◽  
Color Preferences ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

scholarly journals Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah

Jurnal Gizi ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 106
Author(s):  
Nadia Karomatul Izza ◽  
Nanik Hamidah ◽  
Yahmi Ira Setyaningrum
Keyword(s):  
Content Analysis ◽  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Block Design ◽  
Fat Content ◽  
Peanut Flour ◽  
Treatment Level ◽  
Sweet Potatoes ◽  
Purple Sweet Potato

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour:  F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content

scholarly journals PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica)

2019 ◽  
Vol 2 (1) ◽  
pp. 106
Author(s):  
Nelis Oetavi A. ◽  
Khusnul Khotimah ◽  
Elfi Anis Saati
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Beta Vulgaris ◽  
Block Design ◽  
Meat Product ◽  
Food Product ◽  
Fat Content ◽  
Raw Material ◽  
Coturnix Coturnix ◽  
Randomized Block Design

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.

scholarly journals PREFERENSI OLAHAN UBI JALAR UNGU DAN UBIKAYU DI KABUPATEN MADIUN PROVINSI JAWA TIMUR

2016 ◽  
Vol 19 (2) ◽  
pp. 135
Author(s):  
Aniswatul Khamidah
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Ice Cream ◽  
Consumer Preference ◽  
French Fries ◽  
Raw Material ◽  
Cassava Flour ◽  
Adoption Of Technology ◽  
Product Preferences ◽  
Purple Sweet Potato

<p>ABSTRACT</p><p>Preference of Processed Purple Sweet Potato and Cassava in Madiun District. Through<br />Sustainable Reserved Food Garden Model (SRFGM), women farmers group "Karya Mulya" was introduced to the technology of purple sweet potato and cassava processing, which have not been utilized optimally. This assessment aimed to determine the farmers’ acceptance of the introduced technologies, to know the most preferred product along<br />with chemical and sensory quality and to know the ranking of product preferences with the influencing factors. This assessment was carried out in the Wonorejo village and Assessment Institute of Agricultural Technology (AIAT) East Java, using a randomized block design with 28 replicates. The treatments tested were purple sweet potato flour, purple<br />sweet potato ice cream, purple sweet potato jams, purple sweet potato french fries, modified cassava flour, noodles, stick and brownies from modified cassava flour. Parameters observed were women farmer acceptance and preference of the processed technologies that have been introduced, the ranking of product preferences with the factors that influence and the nutrient composition. The assessment resulted that the farmers’ responses especially on the "easiness of processing" was 3.67-4.90; "easiness of obtaining raw materials" was from 3.38 to 4.95 (easy to very easy). The consumer preference value of the purple sweet potato products was on the range of 3.81 to 4.57 (like to very like). The rank of most preferred products were ice cream, french fries, jam and flour respectively. Ice cream had the highest preference containing of 64.93%; ash 2.15%; fat 2.20%; protein 2.94%; carbohydrate 27.78%; calories 142.70 cal/100 g and anthocyanins 0.23 mg/g. The panelist preference value of cassava products was between 4.05 and 4.524 (like to very like). For cassava product, the rank of the most favored products were brownies, noodles, stick and mocaf.<br />Brownies encompassed the highest value with the water content of 30.11%; ash 1.78%; protein 5.88%; fat 19.20%;<br />carbohydrates 43.02% and calories 368.43 cal/100 g. Factors that affecting adoption of technology are the simplicity of raw material (50%), easiness of process (44.44%), efficiency of labor (5.556%) and the simplicity of tool.</p><p>Keywords: purple sweet potatoes, cassava, organoleptic test</p><p>ABSTRAK</p><p>Melalui Kegiatan Model Kawasan Rumah Pangan Lestari (M-KRPL), kelompok wanita tani (KWT) “Karya Mulya” diperkenalkan teknologi olahan ubikayu dan ubi jalar ungu, yang selama ini pemanfaatannya belum optimal.<br />Pengkajian bertujuan mengetahui penerimaan wanita tani terhadap teknologi yang diintroduksikan, mengetahui produk yang paling disukai beserta mutu kimia dan ensorisnya, serta mengetahui peringkat kesukaan produk dan faktor yang mempengaruhinya. Kegiatan dilaksanakan di Desa Wonorejo Kabupaten Madiun dan BPTP Jawa Timur, menggunakan Rancangan Acak Kelompok (RAK), 28 kali ulangan. Perlakuan yang diujikan yaitu tepung ubi jalar ungu, es krim ubi jalar ungu, selai ubi jalar ungu, french fries ubijalar ungu, tepung ubikayu termodifikasi, mie, stick dan brownies dari tepung ubikayu termodifikasi. Parameter yang diamati yaitu penerimaan dan preferensi wanita tani terhadap teknologi yang diintroduksikan, peringkat kesukaan produk dan faktor yang mempengaruhinya, serta<br />komposisi nutrisi produk terpilih. Hasil pengkajian menunjukkan bahwa penilaian petani mengenai teknologi yang diintroduksikan terutama “kemudahan cara pengolahan”, “kemudahan memperoleh bahan baku” berturut-turut sebesar 3,67-4,90; dan 3,38-4,95 (mudah sampai sangat mudah). Tingkat kesukaan konsumen pada olahan ubi jalar ungu<br />sebesar 3,81-4,57 (suka sampai sangat suka). Urutan olahan ubi jalar ungu dari yang paling disukai yaitu es krim, french fries, selai, dan tepung ubi jalar ungu. Es krim menempati nilai kesukaan tertinggi, dengan nilai kadar air 64,93%; abu 2,15%; lemak 2,20%; protein 2,94%; karbohidrat 27,78%; kalori 142,70 kal/100 gr; dan antosianin 0,23<br />mg/g. Tingkat kesukaan panelis terhadap olahan ubikayu sebesar 4,05 sampai 4,524 (suka sampai sangat suka).<br />Peringkat kesukaan olahan ubikayu dari yang paling disukai yaitu brownies, mie, stick dan tepung ubikayu termodifikasi. Brownies menempati nilai kesukaan tertinggi dengan nilai kadar air 30,11%; abu 1,78%; protein 5,88%; lemak 19,20%; karbohidrat 43,02% dan kalori 368,43 kal/100 gr. Faktor yang mempengaruhi adopsi teknologi yaitu kesederhanaan bahan (50%), kemudahan proses (44,44%), efisiensi tenaga kerja (5,556%) dan kesederhanaan alat.</p><p>Kata kunci: ubijalar ungu, ubikayu, uji organoleptik</p>

scholarly journals PENGARUH KONSENTRASI BUBUR BUAH DAN TEPUNG KEDELAI (Glycine max) TERHADAP KARAKTERISTIK FIT BAR BLACK MULBERRY (Morus nigra L.)

2018 ◽  
Vol 5 (1) ◽  
pp. 10
Author(s):  
Yusman Taufik
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Block Design ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Soy Flour ◽  
Randomized Block Design ◽  
Physical Response ◽  
Chemical Response ◽  
Soy Powder

The purpose of this research is to determine the consentration of fruit’s pulp and soy powder of fit bar black mulberry. The model of experimental design that is used in this research is Randomized Block Design (Group) RAK with 2 factors and 3 time repetitions, so it obtained 27 units of the experiment, where the factors include: the effect of the concentration of fruit’s pulp (A), which consists of three levels, a1 (5%), a2 (10%), a3 (15%) and concentrations of soy powder (B) consisting of 3 levels: b1 (14%), b2 (16%), b3 (18%). The response in this study is chemical response, which is protein content, carbohydrate content, and fat content, physical response is hardness. Organoleptic response include color, flavor, and texture, and then antioxidant activity for selected sample. The selected sample is a3b3 (15% fruit pulp concentration and 18% soy flour concentration), it has 43.21% of carbohydrate content, 11.53% of protein content, 9.23% of fat content, 2.15 mm/sec/100 grams of hardness, and 139.480 ppm of antioxidant activity (average).

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