Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

• Main Authors: Bayu Kanetro, Muhamad Riyanto, Dwiyati Pujimulyani, Nurul Huda
• Format: Article
• Language: English; English
• Published: Enviro Research Publishers 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32178/1/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile.pdf; https://eprints.ums.edu.my/id/eprint/32178/2/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile1.pdf; https://eprints.ums.edu.my/id/eprint/32178/; https://www.foodandnutritionjournal.org/volume9number3/improvement-of-functional-properties-of-jack-bean-canavalia-ensiformis-flour-by-germination-and-its-relation-to-amino-acids-profile/; http://dx.doi.org/10.12944/CRNFSJ.9.3.09

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amin...