Comparative Study of the Nutritional Value, Phytochemicals, and Sensory Quality of Flakes Prepared Using Elicited and Non-Elicited Cowpea Sprout Flours

Comparative Study of the Nutritional Value, Phytochemicals, and Sensory Quality of Flakes Prepared Using Elicited and Non-Elicited Cowpea Sprout Flours

Germination without and with elicitation using 50 mM NaCl or 250 ppm Na-alginate generated cowpea sprout flours with the levels of protein, total phenolic compounds (TPC), total flavonoid compounds (TFC), radical scavenging activity (RSA), and ferric reducing antioxidant power (FRAP), as well as fun...

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Bibliographic Details
Main Authors: Setyaningrum Ariviani, Galih Poetri Nastiti, Nurul Hidayati Sholihin, Gusti Fauza, Siswanti Siswanti
Format: Article
Language:English
Published: Universitas Sebelas Maret, Faculty of Agriculture 2025-06-01
Series:Caraka Tani: Journal of Sustainable Agriculture
Subjects:
elicitation
health-promoting compounds
nacl
na-alginate
radical scavenging activities
Online Access:https://jurnal.uns.ac.id/carakatani/article/view/97583
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https://jurnal.uns.ac.id/carakatani/article/view/97583

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