Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Authors

DOI:

https://doi.org/10.12928/jafost.v3i1.6504

Keywords:

Canna discolor, Cowpea, Ganyong, Vigna unguiculata

Abstract

Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.

References

Almekinder, E. (2022). 20 Healthy Flours from Lowest to Highest Carbohydrates. TheDiabetesCouncil.Com. https://www.thediabetescouncil.com/20-healthy-flours/

Association, A. D. (2010). Standards of Medical Care in Diabetes—2010. Diabetes Care, 33(Supplement_1), S11–S61. https://doi.org/10.2337/dc10-S011

Astawan, M. (2009). Sehat dengan hidangan kacang dan biji-bijian. Penebar Swadaya.

Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008). International tables of glycemic index and glycemic load values: 2008. Diabetes Care, 31(12), 2281–2283. https://doi.org/10.2337/dc08-1239

Chemistry, A. of O. A. (1970). Official Method of Analysis.

Devi, C. B., Kushwaha, A., & Kumar, A. (2015). Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). Journal Food Science Technology, 52(10), 6821–6827. https://pubmed.ncbi.nlm.nih.gov/26396436/

Dewi, S. P., Ridla, M., & Jayanegara, A. (2015). Fraksinasi dan utilisasi protein sejumlah kacang-kacangan lokal menggunakan metode in vitro. Prosiding Seminar Hasil-Hasil PPM IPB.

Eliasson, A.-C. (2017). Carbohydrates in Food. Taylor & Francis. https://doi.org/https://doi.org/10.1201/9781315372822

Gropper, S. S., & Smith, J. S. (2013). Advanced Nutrition and Human Metabolism. United States of America Wadsworth.

Horstmann, S. W., Lynch, K. M., & Arendt, E. K. (2017). Starch characteristics linked to gluten-free products. Foods, 6(4).

Juwita, Z. (2012). Formulasi dan nilai indeks glikemik cookies ganyong (Canna edulis Kerr.). Institut Pertanian Bogor.

Kanetro, B., & Setyowati, A. (2013). Profil Asam Amino Penstimulasi Sekresi Insulin dalam Ekstrak Sesudah Pemisahan Protein Kecambah Kacang-Kacangan Lokal. Agritech, 33(3). https://doi.org/https://doi.org/10.22146/agritech.9546

Keane, K., & Newsholme, P. (2014). Metabolic regulation of insulin secretion. In Vitamins and Hormones (pp. 1–33). Elsevier Inc.

Li, X. (2018). Resistant Starch and Its Applications. In Functional Starch and Applications in Food.

Nasional, B. S. (1992). Cara uji makanan dan minuman SNI 01-2891-1992. In SNI 01-2891-1992 (p. 32). Badan Standardisasi Nasional.

Provost, J. J., Colabroy, K. L., Kelly, B. S., & Wallert, M. A. (2016). The science of cooking. John Wiley & Sons, Inc.

Richana, N., & Sunarti, T. C. (2004). Karakterisasi Sifat Fisikokimia tepung Umbi Dan Tepung Pati Dari Umbi Ganyong, Suweg, Ubikelapa Dan Gembili. Journal Penelitian Pascapanen Pertanian, 1(1).

Sayekti, R. S., Prajitno, D., & Toekidjo. (2012). Karakterisasi Delapan Aksesi Kacang Tunggak (Vigna unguiculata [L.] Walp) Asal Daerah Istimewa Yogyakarta. Vegetalika, 1(1). https://doi.org/https://doi.org/10.22146/veg.1379

Suismono, S. (2008). Teknologi Pengolahan dan Pemanfaatan Pangan Lokal Berbasis Umbi-Umbian. Pangan, 17(03). https://doi.org/https://doi.org/10.33964/jp.v17i3.266

Tortora, G. J., & Derrickson, B. H. (2016). Principles of Anatomy and Physiology (15th ed.). John Wiley & Sons, Inc.

Wangrimen, G. H. (2019). Modifikasi tepung ganyong dan aplikasinya pada produk mi serta karakterisasi sifat fisik kimia dan indeks kekenyangan. Surya University.

Downloads

Published

2022-11-09

Issue

Vol. 3 No. 1 (2022): February

Section

Articles

License

Copyright (c) 2022 Tania Yovani, Gervasius Harwin Wangrimen, Aprilia Fitriani

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with the Journal of Agri-food Science and Technology (JAFOST) agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.