Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Indigenous legumes
HCN
Phytic acid
Pressure cooking
Preference
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225005049
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