Protein Rich Flour from Hyacinth Bean as Functional Food Ingredient with Low Glycemic Index

Protein Rich Flour from Hyacinth Bean as Functional Food Ingredient with Low Glycemic Index

Protein-rich flour (PRF) produced from Hyacinth bean (Lablab purpureus (L) Sweet) shows good potency as a functional food ingredient. The PRF was extracted from hyacinth bean using water followed by protein precipitation at its isoelectric point. The precipitate was neutralized using 1 N NaOH and th...

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Bibliographic Details
Main Authors: Ahmad Nafi’, Wiwik Siti Windrati, Andri Pamungkas, Achmad Subagio
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
glycemic index
nutritive value
protein rich flour Komak (Lablab purpureus (L) Sweet)
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/6947

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/6947

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