IMPROVEMENT OF STARCH GELATINIZATION AND AMINO ACIDS PROFILE OF GROWOL WITH ADDITION OF GERMINATED MUNGBEAN (Vigna Radiata)

Abstract

Bayu Kanetro, Didit Heru Swasono, Paiman

Growolis a food product from cassava which has the potential to be developed into composite flour as a substitute for wheat flour. But it needs an effort to improve the protein quality of cassava growol. Germination of beans had been known to reduce beany flavor, reduce anti-nutritional compounds and improve protein quality. The aim of this study was to determine the characteristics of amino acids and starch gelatinization of composite flour from growol flour with the addition of mung bean sprouts flour. The study was carried out with a completely randomized design with single factor namely the type of flour, that are growol flour from cassava, composite flour, and wheat flour. Composite flour was made by mixing growol flour with mung bean sprout flour in a ratioof 3 : 1. The flour product is analyzed water content, gelatinization properties, and amino acid composition. The results showed that there were differences in the characteristics of growolflour with composite flour, except peak time, gelatinization temperature, and water content. Mixing of mung bean sprout flour on growol flour resulted the gelatinization profile of composite flour was closer to wheat flour, so that composite flour can be used as a substitute for wheat flour. The protein quality of composite flour is better than growol flour which is indicated by an increase in levels of amino acids, especially esseansial amino acids. Increasing of arginine which very high, indicated that the composite flour had the potential as a functional food.