Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe

• Main Authors: Purwandari, Fiametta Ayu, Annisa, Embun Dini Nur, Rachmawati, Amita Tri, Puspitasari, Dyah, Wikandari, Rachma, Setyaningsih, Widiastuti, Ningrum, Andriati, Sardjono, Sardjono
• Format: Article PeerReviewed
• Language: English
• Published: Rynnye Lyan Resources 2021
• Subjects: Food technology
• Online Access: https://repository.ugm.ac.id/277781/1/_37__fr-2020-530_purwandari_2.pdf; https://repository.ugm.ac.id/277781/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_37__fr-2020-530_purwandari_2.pdf
• Institution: Universitas Gadjah Mada

Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sens...