Kajian Sifat Fisik Tepung Kecambah Kacang Hijau

Abstract

Mungbean is one of the Indonesian most important legumes. Germination of mungbean could result in sprouts that consisting of improved nutrition content such as proteins, fat, fiber, phosphorus, calcium and vitamins C. In the present works, the effects of blanching time and drying temperature during production of mungbean sprout powders was investigated on the physical properties of the powdery products in terms of the moisture content, distribution of particle size, color attributes, bulk density, and water absorption. The results showed that physical properties of mungbean sprouts powders was varied depending on the blanching time and drying temperature. The value of moisture content ranged from 7,90 to 9,44 (%wb). The values of fineness modulus (FM) ranged from 1,80 to 2,19, while the size of particle (D) was between 0,36 and 0,48 mm. The color attributes of mungbean sprouts powder such as L, a, b and whiteness index (WI) was obtained within the values of 82,2-83,4, -1,3-(-0,8), 16,0-18,5, and 74,3-76,9, respectively. The bulk density (0,570-0,676 g/cm3) and water absorption capacity (1,958-2,714 ml/g ) of mungbean sprout powder showed also the varied values depending on the experimental conditions.