The Effect of Sprouting Duration on The Quality of Germination Cowpea Flour (Vigna Unguiculata (L.)
DOI:
https://doi.org/10.29303/profood.v11i2.566Keywords:
Bioactive compounds, cowpea, GABA, gamma-aminobutyric acidAbstract
Cowpea (Vigna unguiculata L.) is a local legume from East Nusa Tenggara (NTT) Province that contains various nutrients and bioactive compounds, such as polyphenols, Gamma-Aminobutyric Acid (GABA), and antioxidants. The germination process is one way to increase nutrients and bioactive compounds in legumes. This study aims to analyze the duration of gemination on the quality of cowpea sprout flour. This research employed an experimental method, with germination time as the variable, consisting of five levels: 0, 12, 24, 36, and 48 hours, and was replicated three times. The analysis conducted included physical tests, proximate analysis, GABA content, polyphenol total, and antioxidant IC50 activity. The best germination time is achieved with 24-hour germination treatment, resulting in the highest quality cowpea sprout flour after 24 hours, with sprout length of 23,41 mm, 100% growth percentage, 9,61% moisture content, 4,38% ash content (db), 1,02% fat content (db), 28,66% protein content (db), 56,35% carbohydrate content (db), GABA content of 106,09 mg/100 g, antioxidant activity IC50 of 18,96 mg/ml, and total polyphenols of 17,09 mg GAE/100 g. These results indicate an increase in bioactive compounds in cowpea due to the germination process, and have the potential to be a functional food ingredient. Therefore, the researchers hope that these findings can serve as a basis for developing food products with higher value.
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