Improvement of Starch Gelatininzation and Amino Acids Profile of Growol with Addition of Germinated Mungbean (Vigna Radiata)

Growol is a food product from cassava which has the potential to be
developed into composite flour as a substitute for wheat flour. But it needs
an effort to improve the protein quality of cassava growol. Germination of
beans had been known to reduce beany flavor, reduce anti-nutritional
compounds and improve protein quality. The aim of this study was to
determine the characteristics of amino acids and starch gelatinization of
composite flour from growol flour with the addition of mung bean sprouts
flour. The study was carried out with a completely randomized design with
single factor namely the type of flour, that are growol flour from cassava,
composite flour, and wheat flour. Composite flour was made by mixing
growol flour with mung bean sprout flour in a ratio of 3 : 1. The flour product
is analyzed water content, gelatinization properties, and amino acid
composition. The results showed that there were differences in the
characteristics of growol flour with composite flour, except peak time,
gelatinization temperature, and water content.
Mixing of mung bean sprout flour on growol flour resulted the gelatinization
profile of composite flour was closer to wheat flour, so that composite flour
can be used as a substitute for wheat flour. The protein quality of composite
flour is better than growol flour which is indicated by an increase in levels of
amino acids, especially esseansial amino acids. Increasing of arginine which
very high, indicated that the composite flour had the potential as a functional
food.