Santosa, Elena and Puteri, Maria Dewi P. T. Gunawan and Rahmawati, Della (2020) A Review of Potency Non-Soy Legumes in Indonesia as Raw Ingredient for Tempe Production. Bachelor thesis, Swiss German University.

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Abstract

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content, functional properties, and sensory characteristic. Despite the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe. Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality. The overall acceptance, however, still has not been reached even though there is similarity in some sensory attributes.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Non-Soy Legumes; Tempe; Alternative Tempe Ingredient
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD9019 Protein products industry T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	02 Nov 2020 14:07
Last Modified:	02 Nov 2020 14:07
URI:	http://repository.sgu.ac.id/id/eprint/1872

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