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dc.contributor.authorCornelia, M.
dc.contributor.authorAnggraini, B.
dc.contributor.authorDarmawan, A.
dc.contributor.authorArtanti, N.
dc.contributor.authorJayasena, Vijay
dc.contributor.authorKardono, L.
dc.identifier.citationCornelia, Melanie and Anggraini, Bella and Darmawan, Ahmad and Artanti, Nina and Jayasena, Vijay and Kardono, L.B.S. 2012. The Effects of Cassava on Lupine, Peanut and Velvet Bean Red Oncom Fermentation Using Neurospora sitophila. Journal of Food Resource Science. 1 (2): pp. 22-31.

Nowadays, the usage of Australian sweet lupine (Lupinus angustifolius) and velvet bean (Mucuna pruriens) are still limited to animal feed. In this research, the effect of legumes varieties (peanut, Australian sweet lupine and velvet bean) and cassava flour concentration (5, 20, 35%) on red oncom characteristics was studied. Legumes were soaked for 24 hand dehulled manually. Dehulled legumes mixed with cassava flour at different concentration. Then it was steamed, inoculated with Neurospora sitophila and fermented for 48 h. Legumes varieties affected on moisture, pH, hardness, mold growth and absorbance values of red red oncom. Concentration of cassava flour affected on moisture, pH, texture, firmness and absorbance values. Red on com had best characteristics when it is added by 20% cassava flour. Red oncoms made from peanut, Australian sweet lupine and velvet bean have no significant difference in protein content. Red oncoms made from Australian sweet lupine and velvet bean had good sensory characteristics.

dc.publisherScience Alert
dc.titleThe Effects of Cassava on Lupine, Peanut and Velvet Bean Red Oncom Fermentation Using Neurospora sitophila
dc.typeJournal Article
dcterms.source.issn2224 3550
dcterms.source.titleJournal of Food Resource Science
curtin.accessStatusFulltext not available

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