Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods
Jack Beans and Velvet Beans are good protein sources; therefore, they are prospective as tempe ingredients. However, the presence of anti-nutritional compounds may limit their use for food. This study aimed to evaluate the effects of selected detoxification methods on the tempe characteristics of bo...
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005049 |
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| author | Aniswatul Khamidah Erliana Ginting Indrie Ambarsari Sri Satya Antarlina Joko Susilo Utomo Alit Pangestu Ita Yustina Heru Pitria Hastuti Yessy Anna Pratiwi Siti Dewi Indrasari Nurmahmudi Ismail Restu Hidayah Gama Noor Oktaningrum |
| author_facet | Aniswatul Khamidah Erliana Ginting Indrie Ambarsari Sri Satya Antarlina Joko Susilo Utomo Alit Pangestu Ita Yustina Heru Pitria Hastuti Yessy Anna Pratiwi Siti Dewi Indrasari Nurmahmudi Ismail Restu Hidayah Gama Noor Oktaningrum |
| author_sort | Aniswatul Khamidah |
| collection | DOAJ |
| description | Jack Beans and Velvet Beans are good protein sources; therefore, they are prospective as tempe ingredients. However, the presence of anti-nutritional compounds may limit their use for food. This study aimed to evaluate the effects of selected detoxification methods on the tempe characteristics of both beans. Three detoxification treatments (3 h boiling in water, 3 h boiling with husk ash, and 1.5 h pressure-cooking) were applied as the bean preparations before processing into tempe. The results showed that all treatments effectively reduced anti-nutritional and toxic compounds. Pressure-cooking resulted in the highest hydrogen cyanide (HCN) reduction (96.62 %), followed by boiling with husk ash (93.82 %) and boiling in water (89.74 %). Likewise, the highest phytic acid reduction was noted in pressure cooking (83.10 %), while it was insignificant for both boiling treatments (58.50 %). However, pressure cooking decreased the amounts of proteins, lipids, and dietary fibers, as well as the hardness and lightness values. These findings suggest that an optimized pressure-cooking conditions is likely required to minimize such losses in nutrients and lightness while being practically safe for consumption. All detoxification methods exhibited similar sensory acceptance besides color. Jack Bean tempe was preferred over Velvet Bean due to its similar color, taste and texture to soybean tempe, while Velvet Bean tempe contained slightly higher protein, lipid, and dietary fiber. Overall, this study provides valuable information to support the utilization of indigenous legumes for tempe making. |
| format | Article |
| id | doaj-art-60b36aecfa6b4d32ab806ed0bf497137 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-60b36aecfa6b4d32ab806ed0bf4971372025-08-20T02:47:37ZengElsevierApplied Food Research2772-50222025-12-015210119910.1016/j.afres.2025.101199Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methodsAniswatul Khamidah0Erliana Ginting1Indrie Ambarsari2Sri Satya Antarlina3Joko Susilo Utomo4Alit Pangestu5Ita Yustina6Heru Pitria Hastuti7Yessy Anna Pratiwi8Siti Dewi Indrasari9Nurmahmudi Ismail10Restu Hidayah11Gama Noor Oktaningrum12Research Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, Indonesia; Corresponding author.Research Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia. Jl. Jogja-Wonosari KM. 31.5, Gading. Playen, Gunung Kidul, Yogyakarta 55861, IndonesiaAgricultural Instrument Standardization Agency of Central Java, Ministry of Agriculture Republic of Indonesia. Jl. Soekarno-Hatta No.10, Bergas, Kabupaten Semarang, Central Java 50552, IndonesiaAgricultural Instrument Standardization Agency of Central Java, Ministry of Agriculture Republic of Indonesia. Jl. Soekarno-Hatta No.10, Bergas, Kabupaten Semarang, Central Java 50552, IndonesiaJack Beans and Velvet Beans are good protein sources; therefore, they are prospective as tempe ingredients. However, the presence of anti-nutritional compounds may limit their use for food. This study aimed to evaluate the effects of selected detoxification methods on the tempe characteristics of both beans. Three detoxification treatments (3 h boiling in water, 3 h boiling with husk ash, and 1.5 h pressure-cooking) were applied as the bean preparations before processing into tempe. The results showed that all treatments effectively reduced anti-nutritional and toxic compounds. Pressure-cooking resulted in the highest hydrogen cyanide (HCN) reduction (96.62 %), followed by boiling with husk ash (93.82 %) and boiling in water (89.74 %). Likewise, the highest phytic acid reduction was noted in pressure cooking (83.10 %), while it was insignificant for both boiling treatments (58.50 %). However, pressure cooking decreased the amounts of proteins, lipids, and dietary fibers, as well as the hardness and lightness values. These findings suggest that an optimized pressure-cooking conditions is likely required to minimize such losses in nutrients and lightness while being practically safe for consumption. All detoxification methods exhibited similar sensory acceptance besides color. Jack Bean tempe was preferred over Velvet Bean due to its similar color, taste and texture to soybean tempe, while Velvet Bean tempe contained slightly higher protein, lipid, and dietary fiber. Overall, this study provides valuable information to support the utilization of indigenous legumes for tempe making.http://www.sciencedirect.com/science/article/pii/S2772502225005049Indigenous legumesHCNPhytic acidPressure cookingPreference |
| spellingShingle | Aniswatul Khamidah Erliana Ginting Indrie Ambarsari Sri Satya Antarlina Joko Susilo Utomo Alit Pangestu Ita Yustina Heru Pitria Hastuti Yessy Anna Pratiwi Siti Dewi Indrasari Nurmahmudi Ismail Restu Hidayah Gama Noor Oktaningrum Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods Applied Food Research Indigenous legumes HCN Phytic acid Pressure cooking Preference |
| title | Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods |
| title_full | Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods |
| title_fullStr | Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods |
| title_full_unstemmed | Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods |
| title_short | Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods |
| title_sort | physicochemical anti nutritional and sensory characteristics of jack bean canavalia ensiformis l and velvet bean mucuna pruriens tempe pretreated with different detoxification methods |
| topic | Indigenous legumes HCN Phytic acid Pressure cooking Preference |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225005049 |
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