Product development, nutritional content, and dietary fiber kidney beans tempeh (Phaseolus vulgaris l.) As functional food

Abstract

Introduction: The trend of vegetarian food consumption is currently increasingly in demand by the public for various reasons such as belief, the need for a healthy life, to allergies to certain animal foods. A vegetarian diet has several health benefits such as lowering the risk of cardiovascular disease, obesity, and high blood pressure. This is because the vegan group has a food consumption pattern that does not eat animal meat at all so it tends to be low in fat, low in cholesterol and high in fiber. Processing kidney beans by fermentation into tempeh as one of the foods has several benefits, such as increasing dissolved protein levels and nutritional quality. The aims of this research is to study the process of making kidney beans tempeh (Phaseolus vulgaris L.) and analyzing the chemical properties (water content, ash, protein, fat, carbohydrates and dietary fiber) of kidney bean tempeh (Phaseolus vulgaris L.).
Method: The study used an experimental design that was carried out for 7 months, namely August 2017
to September 2017 and December 2017 to April 2018.
Results: Kidney beans tempeh (Phaseolus vulgaris L.) contains 61.08 (% w/w wb) of moisture and 0.55, 0.69, 12.62, 25.06, and 1.85 (% w/w wb) of ash, fat, protein, carbohydrate, and dietary fiber respectively.
Conclusion: Kidney beans tempeh (Phaseolus vulgaris L.) has potential as a functional food and a type of food for a vegetarian diet