[Chemicophysical and nutritional characteristics of mixture of high protein rice flour with mungbean or pigeon pea flour]
1991
Purwani, E.Y. | Damardjati, D.S. (Balai Penelitian Tanaman Pangan Sukamandi (Indonesia)) | Rohaeti, E.
The objectives of this study was to investigate the physical properties, chemical properties and nutritional quality of the composite food (BMC = Bahan Makanan Campuran). The high protein rice flour (HPRF) was produced through gelatinized flour slurry which was treated with amylolytic enzyme, followed by centrifugation and drying of its precipitate. Amylolytic enzyme used in the production of HPRF was produced through solid state fermentation of the common mold Aspergillus oryzae. The mungbean and pigeon pea flour were obtained from the dehulled mungbean/pigeon pea which was milled by using a miller. The formula used in the production of BMC were HPRF/mungbean flour 8:2 or 6:4(w/w) and HPRF/pigeon pea flour at the same ratio. Result indicated that protein content to the products ranged from 15-19 percent. Fat, ash, and crude fiber of the product were 0.5, 0.92-1.36 and 0.99-1.36 percent respectively. The product (BMC) produces energy more than 395 calorie/100 g. The protein digestibility (in vitro) of BMC is lower (74-78 percent) than the protein digestibility of HPRF itself. However the starch digestibility was not significantly different. The product can be accepted by panelist
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