Study on Leucaena leocochepala seed during fermentation : sensory characteristic and changes on anti nutritional compounds and mimosine level

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Nursiwi, A.^1 ; Ishartani, D.^1 ; Sari, A.M.^1 ; Nisyah, K.^1

Department of Food Science and Technology, Universitas Sebelas Maret, Indonesia^1

关键词: Acid content;    Anti-nutritional;    Inoculum concentrations;    Leucaena leucocephala;    Mimosine;    Phytic acids;    Sensory characteristics;    Toxic compounds;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012093/pdf
DOI  :  10.1088/1755-1315/102/1/012093

来源: IOP

【 摘 要 】

Lamtoro (Leucaena leucocephala) seed is one of the leguminosae which have high level of protein but it contains toxic compound such as mimosine and some anti nutritional compounds such as phitic acid and tannin. The objectives of the research was to investigate the sensory characteristic and the changes onanti nutritional compounds and mimosine level in Leucaena leucochepala seed during fermentation. Lamtoro tempeh processing was carried out by boiling the seed, crushing to separate the hull, soaking, boiling, and fermentation. The best concentration inoculum in lamtoro tempeh processing was determined by hedonic test. Fermentation was carried out in 36 hours and every 6 hours mimosine, tannin, and phitic acid content was analyzed. From hedonic test, inoculum concentration of 1% was used in lamtoro tempeh processing. During 36 hours fermentation, phytic acid content and mimosine content was decreased significantly, from 0.0558 % to 0.0453 % and from 0.00393 % to 0.00173 % respectively. Whereas tannin content was increased signifacantly, from 0.0822 % to 0.00173 %.