The Physico-Chemical Composition and Sensory Acceptability of ‘Kacang Koro’ Talbinah

DOI

10.2991/assehr.k.210312.078How to use a DOI?

Keywords

Kacang Koro, Talbina, sensory acceptability, physicochemical properties

Abstract

Canavalia ensiformis or “Kacang koro” (Jackbeans), is one of the legumes with potential as an inexpensive source of high protein food. The production of products made from kacang koro pedang is expected to complement, reduce or even replace soy protein later, in order to control soybean needs and reliance. Underutilized and unexploited legumes such as Kacang Koro may offer a great potential in combating micronutrients deficiency and non-communicable diseases. Talbina is a milk-cooked barley syrup widely used to help treat stress symptoms, and may provide possible uses as a functional food. The goal of this study was to determine Kacang Koro’s physicochemical properties and sensory acceptability of the Talbina. Five Kacang Koro-Talbina formulations were produced containing 20%, 40%, 60%, 80% and 100% Kacang Koro. The samples were analysed for their pH, colour and viscosity, proximate values, calories and tryptophan content. Formulation E (100% Kacang Koro) showed the most promise for its nutritive value composed of 14.8% carbohydrate content, 9.46% protein content, 1.10% fat content, 2.67% fibre content, and calorie content of 4.28 kcal/g. The sensory test revealed that the most accepted sample was formulation D (80% Kacang Koro). Considering this result, the use of Kacang Koro in food products such as Talbina may serve as a good alternative to soy in acceptance, nutrition enhancement and antioxidant properties for human consumption.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Nurul Athifah Razman
AU  - Mohd Aidil Adhha Abdullah
AU  - Zamzahaila Mohd Zin
AU  - Hasmadi Mamat
AU  - Mohamad Khairi Zainol
PY  - 2021
DA  - 2021/03/13
TI  - The Physico-Chemical Composition and Sensory Acceptability of ‘Kacang Koro’ Talbinah
BT  - Proceedings of the First International Conference on Science, Technology, Engineering and Industrial Revolution (ICSTEIR 2020)
PB  - Atlantis Press
SP  - 472
EP  - 480
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210312.078
DO  - 10.2991/assehr.k.210312.078
ID  - Razman2021
ER  -