LEGUMES

Adelya Desi Kurniawati, STP., M.Sc., MP

Pengenalan Bahan 2014/2015

What we study about...

Legumes as high protein source

Legumes as an ideal crops
Legumes general structre
Nitrogen fixation
Processing

Beans, peas, and lentils are the seeds

of legumes. They come in a wide
variety of shapes, sizes, and colors

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Introduction...

In the tropics, they are the next

important food crop after cereals
In Indonesia the consumption is
number 3 after cereals and tubers

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes

belong to the family Leguminoseae

sources of low-cost dietary
vegetable proteins poor mans
meat
Source of vegetable oils peanut
and soybean
An ideal crops since thousand years
ago...

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes as an ideal crops

Seeds easily harvested, have a

low water content and,
Dry seeds easily stored for long
periods of time
High protein content and ease in
growing
Cultivation of legumes enriches the
soil rotation crops Nitrogen
Fixation

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes Characteristics

Legumes dicotile family

Flowers

bisexual flowers with five-petal are

unequal in size, bilateral symmetry,
and has been described as either
butterfly shaped or boat shaped.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes Characteristics

The fruit is a pod, or

legume, with one row of
seeds. Some legumes
have edible pod.

the seeds contain two prominent

food-storing cotyledons

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes Characteristics

the presence of root nodules, which

contain nitrogen-fixing bacteria
Rhizobium

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Nitrogen Cycle

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes Enriched the Soil

Rhizobium enzymatic ability to reduce

nitrogen gas to ammonium (NH4+) which
cells can convert to other nitrogencontaining compounds.

Some species of nitrogen-fixing organisms

can live freely in the soil or in symbiotic
associations with higher plants, as in the
root nodules of legumes.

After legumes harvesting, 50 to 2000 kg/ha

of biologic nitrogen are accumulated in soil
equivalent 10-20 t/ha compost.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes as Natures Super Food

High quality of protein provide a

range of essential amino acids
needed for growth and repair
source of antioxidants, B-group
vitamins, iron, calcium, phosphorus,
zinc and magnesium
rich in dietary fibre which is essential
for the bodys digestive processes
source of soluble fibre bind with
cholesterol and carry it out of the
body

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Legumes as Natures Super Food

low glycaemic index (GI) excellent

source of carbohydrate for people with
diabetes
contain a type of fibre known as
resistant starch prebiotic
dont contain gluten and can add
variety to a gluten-free diet
Except soy beans and peanuts,
legumes are low in fat and provide
plenty of fibre and bulk, which may
help control appetite by keeping you
feeling fuller for longer

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Nutrition content

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Peanuts (Arachis hypogea)

nature's most nutritious seeds

major source of edible oil and
protein
one of the world's most popular and
universal crops

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Peanut Composition

Dry weight 25% shell and 75% kernel.

Weight of kernel two fleshy
cotyledons (93%), radicle (4% ) and the
plumule (3%)
Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Peanut product

dry or salt-roasted peanuts

as honey-roasted peanuts,
peanuts (roasted in-shell)
as peanut cookies and candies
as toppings to various desserts
Peanut butter

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Nutrition components

The fatty acid composition of peanut

oil is about 10 % palmitic acid, over
80% oleic and linoleic acids

High amino acid Aspartic acid,

Glutamic acid, Glycine, Proline,
Serine but low in sulphur amino
acids

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Antinutrition

trypsin inhibitor (Trypsinis an enzyme involved in the

breakdown of many different proteins )

lectins (protein that can bind to cell membranes, which

influence the cell interaction)

consumption of raw peanuts headaches and

stomach cramps due to ingestion of these
antinutritional factors present in the skin remove
the skins as the initial step in further processing of
peanuts.

A goitrogenic (substances that suppress the function of

thethyroidgland by interfering withiodineuptake) in
the testa (plumule) and some saponin-like compounds
in the germ (radicle) give bitter taste

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Aflatoxin

badly harvested and/or poorly stored

peanuts infected with toxigenic
microorganisms Aspergillus flavus and
Aspergillus parasiticus produced
aflatoxin cause cancer in animals

Removal of the toxins from the peanuts

by extraction using polar solvents or
solvent systems to which have been
added 0.5% hydrogen peroxide or 0.2%
sodium hypochlorite

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Soybeans (Glycine max)

Asal: asia timur

Beberapa jenis varietas
kedelai yaitu kedelai
muria, tengger,
meratus, orba,
galunggung, lokon,
guntur, wilis, bromo,
argomulyo, anjasmoro,
mahameru dan dempo.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Characteristic

Komposisi zat gizi kedelai bervariasi

menurut varietas, keadaan tempat
tumbuh, umur saat dipanen dan
budidaya penanaman.

Kedelai 8% berat kulit, 90% kotiledon

(keping biji) dan 2% hipokotil (embrio)

Mayoritas protein kedelai tahan

terhadap panas saat pemanasan.
Karena itu produk kedelai memerlukan
proses dengan panas misal tahu dan
susu kedelai

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Nutrition

Kedelai adalah sumber protein yang mengandung

asam amino esensial yang jumlahnya cukup
banyak terutama lisin

sumber protein terbaik untuk vegetarian yang

tidak mengkonsumsi protein hewani.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Antinutrition
Heat labile
protease inhibitors,
haemagglutinins haemagglutinins
bind on to the glycoproteins on the
cell surface causing agglutination of
the red cells,
goitrogens
antivitamins
phytates substance that reduces
our absorption of minerals such as
calcium, iron, zinc, and magnesium
Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Varieties

Edamame

Mature Soybeans

tan-colored and are harvested when they have fully

matured.

Dried Soybeans

sweet tasting large soybeans that are harvested

prematurely, when the beans are still green. Sweet
and delicate in flavor, edamame can be added to
salads or soups or rice dishes.

available at most health-food stores, are dense, peasized beans that require a long soaking before
cooking.

Soy nuts

roasted soybeans that resemble peanuts (like

peanuts, soy nuts are high in fat).

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Soybean Products

Kedelai kuning
tempe, tahu, kecap, kembang
tahu dan susu kedelai.

Kedelai hitam
kecap

Kedelai coklat
Bisa digunakan untuk
pembuatan produk yang serupa
dengan dengan kedelai kuning.

Kedelai hijau
pembuatan makanan kecil dalam
bentuk direbus atau digoreng.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Soybean products

Soybean oils in manufacture of mayonnaise and

salad dressings.
Lecithin as a by-product of vegetable oil has
both a hydrophilic and a hydrophobic side chain
formation of emulsions
soy protein concentrates used in canned meats
to ensure a firm product while preventing fat
separation
Soybean milk replaced of cow milk (intolerant)

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Soy milk VS. Cow milk

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Mung Bean (Vigna radiata)

dried beans are boiled and

are eaten whole or after
splitting into dhal (seed
coat removed)

dried beans are soaked

overnight, drained and
placed in containers in a
fairly warm, dark place.
The beans are sprinkled
with warm water every
few hours and the sprouts
are ready

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Composition content

Seperti kacang-kacangan lainnya

kaya akan lisin, tetapi rendah asam
amino yang mengandung sulphur.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Nutrition

Pati pada kacang hijau memiliki

daya cerna yang sangat tinggi
yaitu 99,8 % sangat baik untuk
dijadikan bahan makanan untuk
bayi dan balita yang sistem
pencernaannya belum sempurna

Kacang hijau mengandung 20-25

persen protein pada kacang
hijau mentah memiliki daya cerna
sekitar 77 persen.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Antinutrition

protease inhibitors, haemagglutinins, cyanogens

(generate hydrogen cyanide), phytic acid,
oligosaccharides (cause of flatulence ) and
saponins

protease inhibitors, haemagglutinins, cyanogens

inactivated by moist heat in autoclaving or
cooking

Oligosaccharides, saponins heat stable, but

soluble in water and are eliminated by adequate
presoaking treatment

Germination and fermentation of the beans are

known to reduce malnutrition

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Products

Bubur kacang hijau

Tepung hunkwe
Kecambah (sprout)

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Kecipir (Psophocarpus tetragonolobus)

Kecipir tergolongtumbuhan penutup tanahdan

pupuk hijauefektif karena pertumbuhannya sangat
cepat dan termasuk sebagai pengikatnitrogendari
udara yang paling baik. Dalam budidaya, tidak
diperlukan sama sekali pemupukan N.

Di negara barat disebut kedelai bersayap (winged

bean)

Biji kecipir memiliki kandungan protein,

minyak/lemak dan komposisi asam amino yang
sangat mirip dengan kedelai.

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Nutrition

Semua bagian tanaman kecipir, kecuali batang,

dapat dikonsumsi yaitu daun, bunga, polong
muda, biji baik biji segar maupun kering dan umbi
supermarket on the stalk

Tingginya kandungan protein pada semua bagian

tanaman kecipir kemampuan akar tanaman ini
untuk mengikat nitrogen dari udara bebas

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Antinutrition

Kandungan fosfor tinggi tapi tidak

dapat dimanfaatkan karena terikat
dengan asam fitat sulit dicerna
fermentasi seperti pada tempe
menghasilkan enzim fitase (memecah
fitat)

Anti tripsin larut air dan labil panas

perendaman atau pemanasan
dalam air mendidih

Tanin pada kulit biji

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Product

Daun, polong muda lalapan (setelah

direbus)

Konsumsi biji (polong) dalam bentuk

direbus, dikukus, disangrai, digoreng,
dipanggang batasi konsumsi mentah
untuk menghindari senyawa anti gizi

Tauco kecipir ragi tempe

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Keterbatasan Legumes

Mengandung anti zat gizi

Mengandung senyawa off flavor

Bau langu (beany flavor)

Rasa pahit dan rasa kapur (chlaky
flavor)

Namun dapat dikurangi dengan

adanya pemanasan dan proses
pengolahan

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,

Pengenalan Bahan 2014/2015 Adelya Desi K., STP., M.Sc.,