Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020)

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Physical Characteristics and Nutritional Contents of Peanut Flour and Black Oncom (Fermented Peanut Meal) Flour

Authors
A. Rohimah, B. Setiawan, E. Palupi, A. Sulaeman, E. Handharyani
Corresponding Author
B. Setiawan
Available Online 11 June 2021.
DOI
10.2991/absr.k.210609.057How to use a DOI?
Keywords
Black oncom flour, nutritional contents, peanut flour, physical characteristics, solid state fermentation
Abstract

The solid state fermentation (SSF) process technology can improve the physical characteristics and nutritional contents of legume flour. The aim of this study was to determine the physical characteristics and nutritional contents of peanut flour and black oncom (fermented peanut meal) flour. This research was conducted at the Food Experiment Laboratory and Food Nutrition Analysis Laboratory, Nutrition Science Study Program, Faculty of Human Ecology, Institut Pertanian Bogor (IPB) University. The research design was a completely randomized design using independent t-test analysis. The results showed that black oncom flour had lower bulk density (0.74 g/ml) and higher water absorption (1.79 g/g) compared to peanut flour. The content of protein (43.9%) and ash (2.65%) of black oncom flour was higher than peanut flour. The physical characteristics (bulk density and water absorption) and nutritional contents (protein and ash) have significantly different (p<0.05).Therefore, black oncom flour has potentially good to be incorporated into food products.

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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Volume Title
Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020)
Series
Advances in Biological Sciences Research
Publication Date
11 June 2021
ISBN
978-94-6239-391-2
ISSN
2468-5747
DOI
10.2991/absr.k.210609.057How to use a DOI?
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/).

Cite this article

risenwbib
TY  - CONF
AU  - A. Rohimah
AU  - B. Setiawan
AU  - E. Palupi
AU  - A. Sulaeman
AU  - E. Handharyani
PY  - 2021
DA  - 2021/06/11
TI  - Physical Characteristics and Nutritional Contents of Peanut Flour and Black Oncom (Fermented Peanut Meal) Flour
BT  - Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020)
PB  - Atlantis Press
SP  - 366
EP  - 372
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210609.057
DO  - 10.2991/absr.k.210609.057
ID  - Rohimah2021
ER  -