Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat
Article Sidebar
Accepted
28 October 2022
Published
27 December 2022
Keywords:
-
antioxidant, bambara groundnut, food nutrition, proximate composition
Abstract
The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.
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https://doi.org/10.1016/j.heliyon.2022.e09691
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Herz E, Herz L, Dreher J, Gibis M, Ray J, Pibarot P, Schmitt C, Weiss J. 2021. Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder. Innov Food Sci Emerg Technol 73: 102806. https://doi.org/10.1016/j.ifset.2021.102806
Hlanga NC, Modi AT, Mathew I. 2021. Evaluating nutritional content among Bambara groundnut lines. J Food Compos Anal 102: 104053. https://doi.org/10.1016/j.jfca.2021.104053
Huang RT, Lu YF, Inbaraj BS, Chen BH. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) kurz by high-performance-liquid-chromatography with photodiode-array detection and tandem mass spectrometry. J Funct Foods 12: 498-508. https://doi.org/10.1016/j.jff.2014.12.002
Huang X, Ji Y, Guo L, Xu Q, Jin L, Fu Y, Wang Y. 2022. Incorporating tannin onto regenerated cellulose film towards sustainable active pack-aging. Ind Crops Prod 180: 114710. https://doi.org/10.1016/j.indcrop.2022.114710
Khan MMH, Rafii MY, Ramlee SI, Jusoh M, Al-Mamun M. 2021. Bambara groundnut (Vigna subterranea L. Verdc): A Crop for the New Millennium, its genetic diversity, and improvements to mitigate future food and nutritional challenges. Sustainability 13: 5530. https://doi.org/10.3390/su13105530
Kumar A, Sahu C, Panda PA, Biswal M, Sah RP, Lal MK, Baig MJ, Swain P, Behera L, Chattopadhyay K, Sharma, S. 2020. Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.). J Sci Food Agric 100: 1598-1607. https://doi.org/10.1002/jsfa.10168
Kuswanto, Waluyo B, Pramantasari RA, Canda S. 2012. Koleksi dan Evaluasi Galur-Galur Lokal Kacang Bogor (Vigna subterranea). Seminar Nasional Perhimpunan Ilmu Pemuliaan Indonesia; 2012 Nov 6; Bogor, Indonesia.
Lee J-S, Choi I, Han J. 2022. Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues. Food Res Int 161: 111840. https://doi.org/10.1016/j.foodres.2022.111840
Li H, Jia Y, Peng W, Zhu K, Zhou H, Guo X. 2018. High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera. Food Chem 269: 311-317. https://doi.org/10.1016/j.foodchem.2018.07.001
Liu M, Feng M, Yang K, Cao Y, Zhang J, Xu J, Hernandez SH, Wei X, Fan M. 2020. Transcriptomic and metabolomic analyses reveal antibacterial mechanism of astringent persimmon tannin against Methicillin-resistant Staphylococcus aureus isolated from pork. Food Chem 309: 125692. https://doi.org/10.1016/j.foodchem.2019.125692
Mabhaudhi T, Modi AT, Beletse YG. 2013. Growth, phenological and yield responses of a bambara groundnut (Vigna subterranea L. Verdc) land-race to imposed water stress: II. Rain shelter conditions. Water SA 39: 191-198. https://doi. org/10.4314/wsa.v39i2.2
Mamet T, Yao F, Li K-K, Li C-M. 2017. Persimmon tannins enhance the gel properties of high and low methoxyl pectin. LWT-Food Sci Technol 86: 594-602. https://doi.org/10.1016/j.lwt.2017.08.050
Mbuma NW, Labuschagne M, Siwale J, Hugo A. 2022. Diversity in seed protein content, selected minerals, oil content and fatty acid composition of the Southern African Bambara groundnut germplasm collection. J Food Compos Anal 109: 104477. https://doi.org/10.1016/j.jfca.2022.104477
Medel-Marabolí M, Romero JL, Obreque-Slier E, Contreras A, Peña-Neira A. 2017. Effect of a commercial tannin on the sensorial temporality of astringency. Food Res Int 102: 341-347. https://doi.org/10.1016/j.foodres.2017.09.099
Mohale KC, Belane AK, Dakora FD. 2013. Symbiotic N nutrition, C assimilation, and plant water use efficiency in Bambara groundnut (Vigna subterranea L. Verdc) grown in farmers’ fields in South Africa, measured using 15N and 13C natural abundance. Biol Fertil Soils 50: 307-319. https://doi.org/10.1007/s00374-013-0841-3
Molino S, Fernández-Miyakawa M, Giovando S, Rufián-Henares JA. 2018. Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation. J Funct Foods 49: 188-195. https://doi.org/10.1016/j.jff.2018.07.056
Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. 2018. Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: a functional ingredient to favour the use of an unexploited sustainable protein source. PLoS ONE 13: e0205776. http://doi.org/10.1371/journal.pone.0205776
Murevanhema YY, Jideani V. 2013. Potential of bambara groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage-A review. Crit Rev Food Sci Nutr 53: 954-967. https://doi.org/10.1080/10408398.2011.574803
Nissar J, Ahad T, Naik HR, Hussain SZ. 2017. A review phytic acid: As antinutrient or nutraceutical. J Pharmacogn
Phytochem 6: 1554-1560.
Nwadi OMM, Uchegbu N, Oyeyinka SA. 2020. Enrichment of food blends with bambara ground-nut flour: past, present, and future trends. Legum Sci 2: e25. http://doi.org/10.1002/leg3.25
Omoruyi FO, Budiaman A, Eng Y, Olumese FE, Hoesel JL, Ejilemele A, Okorodudu AO. 2013. The potential benefits and adverse effects of phytic acid supplement in streptozotocin-induced diabetic rats. Adv Pharmacol Sci 2013: 172494. https://doi.org/10.1155/2013/172494
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Authors
AstutiR. M., PalupiN. S., SuhartonoM. T., LioeH. N., KusumaningtyasE., & CempakaL. (2022). Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat. Jurnal Teknologi Dan Industri Pangan, 33(2), 178-188. https://doi.org/10.6066/jtip.2022.33.2.178
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