The effect of drying temperature and time on the chemical and functional characteristics of couple bean surrounding flour (Vigna unguiculata)
Keywords:
couple bean, cowpea, drying temperature, flour, germinationAbstract
Cowpea has a high protein value but contains anti-nutritional substances so that the germination process is required. Cowpea sprouts can be processed into flour which is then used as raw material for various processed food products such as instant porridge. This study aimed to examine the chemical and physical characteristics of cowpea sprouted flour due to temperature treatment and drying time. This study used a completely randomized design with a factorial pattern with two treatment factors, namely temperature consisting of 3 levels (50oC, 60oC and 70°C) and drying time factor consisting of 12, 14 and 16 hours. The data obtained were analyzed using variance, if it had a significant effect (P<0.05) followed by the Least Significant Difference (LSD) test. The results showed that the temperature treatment of 70oC and drying time of 16 hours was the best treatment which produced cowpea sprouts flour with a water content of 2.51%, ash content of 4.93%, protein content of 24.52%, fat content of 2.34%, content of carbohydrates 65.71%, crude fiber content 9.36%, wettability 178.76 seconds, kamba density 0.43 g/ml, water absorption index 1.73 mlH2O/g, solubility index 40.60% and color (L) 80.47.
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