| dc.description.abstract | Nowadays on trading, focused to raw material storage problem because their limited characteristics such as short shelf-life, long storage can damage the raw material. The Food Industry try to improve a unique characteristic product which this product can be easily stored, have a long shelf-life and could be used for further processing circuits. Flakes were one type of food that had shape in the form of small flakes and categorized as a dry product that had very low moisture content. Currently only flakes were widely used as cereal for breakfast. However,in this research, flakes would be used as a Work in Process (WIP) product which was as intermediate products. The selection of raw materials for the flakes fell to the cowpea (Vigna unguiculata L.). In the cowpea flakes manufacturing process, there were several critical stages such as soaking, steaming and drying. The resulting flakes are expected to have good rehydration capability, final moisture content less than 10 % and already pre-gelatinized that can be used as processing material. | en |
