Exploring the potency of legumes from genus Vigna to improve the protein content of rice-based liquid breakfast with health benefits

Lie, Coco (2023) Exploring the potency of legumes from genus Vigna to improve the protein content of rice-based liquid breakfast with health benefits. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Liquid breakfast may be a simpler alternative for the lifestyle of most people in Asian countries who usually consumes heavy breakfast. Rice is an important staple crop around the world, especially in Indonesia. However, they are low in protein and may be improved by addition of legumes which are known for their high protein content. Thus, the objective of this study was to determine the formulation of rice-based liquid breakfast on the characteristic of common breakfast products in the market and to study the effects of different types of legumes (mung bean, adzuki bean, and black-eyed bean) and ratio of rice and legumes (100:0, 75:25, and 50:50) on the psychochemical, functional, and sensory properties of liquid breakfast. This study is carried out in three stages. In the preliminary stage I, the characteristics(protein and viscosity) of commercial market products similar to the concept of liquid breakfast were analyzed to determine the specifications for liquid breakfast.The specifications obtained were protein with preferable minimum 2-3% protein content and viscosity between 1000-3000 cP. In preliminary research II, the maximum ratio of the rice and legumes which could still produce acceptable viscosity and consistency were determined. In which, the ratio of 50:50 was the maximum ratio. The main stage was aimed to determine the best formulation of liquid breakfast based on the highest protein, the most acceptable viscosity, and sensory. The best formulation obtained was the liquid breakfast made from mungbean with ratio of 50:50, with protein content of 1.20 ± 0.07%, viscosity of 2378.0 ± 1000.2 cP, hedonic overall of 3.1 ± 1.6 (slightly dislike), crude fiber content of 0.7493 ± 0.2822%, antioxidant activity of 0.663 ± 0.192 mmol Fe2+/g, and separation index of 0.90±0.0. The types of legumes in the rice-based liquid breakfast significantly affected the psychochemical properties (protein content, viscosity, and color). The different ratio of rice and legumes significantly affected the psychochemical properties (protein content, crude fiber, viscosity, color, suspension stability) and functional property (antioxidant activity).

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