Differences in cooking methods and effects on concanavalin A?

Indonesia is known as one of the countries that has a wide variety of nuts as a source of protein. However, currently the most commonly used legume is soybean, although it is possible that Indonesia may mutate other legumes as a protein source with the same potential as soybean, one of which is Koro Beans.

Koro beans or the Latin name Canavalia Ensiformis are beans with potential sources of protein because of their affordability, quality and protein content. However, this cola bean has a weakness in that it contains anti-nutritional compounds (compounds that contain substances that interfere with nutrient absorption) such as concanavalin A, phytic acid, hydrogen cyanide, trypsin inhibitors, tannins, and phenols. Therefore, we need a way to reduce anti-nutrient compounds and increase protein digestibility, one of which is fermentation. Therefore, Koro beans are usually eaten in their fermented form, known as Tempe.

The cooking process can have several positive effects on food, such as improving the taste of the food, increasing the safety of food spoilage microorganisms, and inactivating anti-nutritional factors. But on the other hand, the cooking process also changes the nutritional value, one of which is the protein in the food. In the article, as can be seen from Table 1, studies were conducted through different cooking methods to determine the protein content in Koro Bean Tempe. Cooking methods include boiling, steaming, frying, and roasting.

From these results it can be concluded that different cooking methods produce different proteins. So we need the right cooking method according to our goals. However, this study only evaluated from the high level of protein, i.e. the cooking method yielded the highest protein at 38 g/100 g protein.

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