JURNAL AGROTEKNOLOGI 
SIFAT NUTRISIONAL PROTEIN RICH FLOUR (PRF) KORO PEDANG (Canavalia ensiformis L.)
Abstract
Jack bean is one of beans which have 55% carbohydrate and 24% protein. It will make new market to explore jack bean as raw material component PRF (Protein Rich Flour). The aim of this research was to know the characteristic of PRF, including chemical and nutritional properties by using descriptive method. The results showed that jack bean PRF had 10,09% of water; 37,61% of protein; 4,49% of fat; 36,70% of starch (31,12% of amylose; 68,88% amylopectin); 0,57% of sugar; 2,23% of fiber and 3,04% of ash. The highest amino acid content is glutamic acid equal to 5,47%, while smallest is metionin equal to 0,32%; limiting amino acids are metionin and sistein equal to 8,51 mg/g protein; antitrypsin content 8,9% unit/g; 0,17 mg vitamine B1; 26,85 mg vitamine B2 and 56,16% of protein digestable by pepsin-trypsin enzyme.
Keywords: Jack bean, protein rich flour, nutritional properties
Jurnal Agroteknologi has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
.png)
