Characteristics of Composite Flour Made of Kidney Bean and Soybean

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Published May 27, 2023
https://doi.org/10.55043/jaast.v7i2.132
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Vol. 7 No. 2 (2023): Journal of Applied Agricultural Science and Technology

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Merynda Indriyani Syafutri
Faculty of Agriculture
Friska Syaiful
Universitas Sriwijaya
Eka Lidiasari
Universitas Sriwijaya
Parwiyanti Parwiyanti
Universitas Sriwijaya
Sugito Sugito
Universitas Sriwijaya
Erlita Indah Astari
Universitas Sriwijaya
Jery Mega Saputra
Universitas Sriwijaya

Abstract

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on  swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.

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Author Biographies

Merynda Indriyani Syafutri, Faculty of Agriculture

Agricultural Technology Study Program

Friska Syaiful, Universitas Sriwijaya

Agricultural Technology Study Program

Eka Lidiasari, Universitas Sriwijaya

Agricultural Technology Study Program

Parwiyanti Parwiyanti, Universitas Sriwijaya

Agricultural Technology Study Program

Sugito Sugito, Universitas Sriwijaya

Agricultural Technology Study Program

Erlita Indah Astari, Universitas Sriwijaya

Agricultural Technology Study Program

Jery Mega Saputra, Universitas Sriwijaya

Agricultural Technology Study Program

How to Cite
Syafutri, M. I., Syaiful, F., Lidiasari, E., Parwiyanti, P., Sugito, S., Astari, E. I., & Saputra, J. M. (2023). Characteristics of Composite Flour Made of Kidney Bean and Soybean. Journal of Applied Agricultural Science and Technology, 7(2), 119-129. https://doi.org/10.55043/jaast.v7i2.132

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