| dc.description.abstract | Nowadays, the most utilization of legumes as food product and the research activity of the health effect are still focused on soybean. Invention of soybean substitute alternative is needed to decrease soybean import and jack bean could be soybean substitute alternative. One of the inhibitor in food developing for legumes, is the antinutritional content. Jack bean (Canavalia ensiformis L.) contains haemagglutinin such as Concanavalin A lectin which can give haemagglutination effect and reduce protein digestibility. The haemagglutinin activity could be reduced during jack bean processing. The objectives of this research were to analyze and determine jack bean product which has the least haemaglutinin activity. Raw jack beans were processed by: i) soaking and drying, ii) soaking and boiling for 20 minutes, iii) soaking and baking at 150 oC for 30 minutes, and iv) making tempeh. The highest protein content in jack bean extracts was in raw jack bean (40.39 mg/g sample db), meanwhile the lowest protein content was in tempeh (0.84 mg/g sample db). The boiled jack bean had the lowest haemagglutinin activity (8.99 HU/mg extracted protein db). | en |
