Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(7) pp. 125-131, September , 2017. DOI: http:/dx.doi.org/10.14303/ajfst.2017.099. Copyright © 2017 International Research Journals

 

Full Length Research Paper

Functional properties change of Nagara bean flour through fermentation by lactobacillus plantarum 

*Susi Susi1, Lya Agustina1 dan Condro Wibowo2

1Department of Agroindustrial Technology, Lambung Mangkurat University Banjarbaru South Kalimantan, Indonesia

2Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, Central Java Indonesia

*Corresponding Author Email: susi_tip@unlam.ac.id

Received  August 20, 2017; Accepted September 12, 2017

Abstract

 

Nagara bean (Vigna Unguiculata ssp. Cylindrica) is one of cowpea subspecies which has a high carbohydrate content of 50-60% and 20-25% protein. In order to increase flour products of Nagara cowpea, its functional properties can be improved through fermentation by using Lactobacillus plantarum. This research was examined functional properties changes of Nagara bean flour fermented by L. plantarum from 24 to 120 hours using their size variation of a whole and grits bean. The best result of degree of water absorption, swelling volume and gelatinization of cowpea flour were showed along 48 hours fermentation and grits size with 198.29% level of water absorption db, peak viscosity of 2500 cP and final viscosity of 2500 cP respectively.

Keywords : Nagara bean, water absorption, swelling volume, solubility, gelatinization profile