Title of article :
Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)
Author/Authors :
Fitriani, Aprilia Department of Food Technology and Agricultural Products - Faculty of Agricultural Technology - Universitas Gadjah Mada - Flora Street 1 - Yogyakarta 55281, Indonesia - Food Technology - Faculty of Life Science - Surya University - M.H. Thamrin Street KM 2.7 Grand Serpong Mall 1st Floor F8 and F9 Units - North Panunggangan - Pinang - Tangerang City - Banten 15143, Indonesia , Santoso, Umar Department of Food Technology and Agricultural Products - Faculty of Agricultural Technology - Universitas Gadjah Mada - Flora Street 1 - Yogyakarta 55281, Indonesia , Supriyadi, Supriyadi Department of Food Technology and Agricultural Products - Faculty of Agricultural Technology - Universitas Gadjah Mada - Flora Street 1 - Yogyakarta 55281, Indonesia
Abstract :
Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility
(IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results
indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and
reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin
inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components
resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.
Keywords :
Conventional Processing , Affects Nutritional , Antinutritional Components , In Vitro Protein Digestibility , Kabau , Archidendron bubalinum
Journal title :
International Journal of Food Science
