Functional properties change of Nagara bean flour through fermentation by lactobacillus plantarum

Susi Susi, Lya Agustina dan Co

Abstract

Nagara bean (Vigna Unguiculata ssp. Cylindrica) is one of cowpea subspecies which has a high carbohydrate content of 50-60% and 20-25% protein. In order to increase flour products of Nagara cowpea, its functional properties can be improved through fermentation by using Lactobacillus plantarum. This research was examined functional properties changes of Nagara bean flour fermented by L. plantarum from 24 to 120 hours using their size variation of a whole and grits bean. The best result of degree of water absorption, swelling volume and gelatinization of cowpea flour were showed along 48 hours fermentation and grits size with 198.29% level of water absorption db, peak viscosity of 2500 cP and final viscosity of 2500 cP respectively.