Kajian Sifat Fungsional dan Kimia Tepung Kecambah Kacang Merah (Phaseoulus vulgaris L.)

The purpose of this study was to determine functional and chemical properties of red bean (Phaseolus vulgaris L.) sprouts flour. The results showed that the germination process affect the functional properties of flour, which is capable of increase the water absorption capacity, oil absorption capacity and solubility, but decrease swelling power red bean sprouts flour. Functional properties of red bean sprouts starch are: water absorption capacity of 145.35%, oil absorption capacity of 89.84%, swelling power of 3.06 g / g, and solubility of 22.30%. Germination process influenced the chemical properties of red bean sprouts flour, which is able to lower the water content, fat content, carbohydrates, dietary fiber and antitrypsin activity, while increasing the levels of ash and protein content. Chemical properties of red bean sprout flour is water content of 6.84%, ash content of 4.53%, protein content of 17.59%, fat content of 6.22%, carbohydrate of 64.82%, dietary fiber of 32.23% and antitrypsin activity of 2983.59 mg/g sample. Keywords: functional, chemical, properties, bean sprouts, flour.