Red beans (Phaseolus vulgaris L.)
Red beans (Phaseolus vulgaris L.) are potential for
the development of various food products in
food industry. The advantages of
beans as raw material of food are due to their high nutrition (protein,
vitamins etc), therefore they can be consumed directly as food and as raw material in food industry.
The high protein content of the red bean is one reason to produce diversified
fermented products from this red bean. (example miso).
The aim of experiment is to know the
effect of various of inoculum and salt concentration on the quality of fermented red beans (Phaseolus vulgaris L.) product
nutritionally and organoleptically. Microbiological (Total Plate Count
of Rhizopus sp spores) analysis,
α-amilase and protease activity on the koji, while chemical (soluble protein,
reduction sugar and lipid) analysis on the product (fermented red beans) were
carried out.
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