PENGEMBANGAN TEPUNG KAYA PROTEIN (TKP) dari KORO KOMAK (Lablab purpureus (L) Sweet) DAN KORO KRATOK (Phaseolus lunatus) [Development of Protein Rich Flour (PRF) from Hyacinth Bean (Lablab purpureus (L) Sweet) and Lima bean (Phaseolus lunatus)]

Abstract

With respect to high content of carbohydrate and protein, Protein Rich Flour (PRF) were developed from non-oilseed legumes i.e. hyacinth bean (Lablab purpureus (L) Sweet) and lima bean (Phaseolus lunatus) PRF. PRFs were prepared using water and NaOH solution (0.01N) as extraction solvent. After precipitation in isoelectric point (pHs) the PRFs produced were characterized to determine the potential applications. The results showed that PRF from hyacinth bean which extracted by water was the best product with yield of 31.19%, protein content 58.41±4.45%, solubility 82-100% and oil holding capacity 93.92±9.19. Moreover pepsin-digestibility of the hyacinth bean PRF was higher (8.29±0.34%) than soybean protein isolate (7.10±0.37%) or casein (7.04±0.14%). Based on their characteristics, PRFs regarded as potential to be developed as novel food ingredient.

Keywords

• Non-oilseed Legumes
• PRF
• Characterization