Work

Nutritional Contents and Bioactive Compounds among Several Variants of Dolichos lablab: Fundamental Facts for Functional Food Development

Year: 2023

Type: article

Abstract: To date, the data describing various nutritional and secondary metabolites content of Lablab beans is incomplete. Therefore, this study evaluated the nutritional value, secondary metabolites, and antioxidant activity of three different variants of Lablab beans, i.e., brown, black, and cream beans. The results showed that the brown Lablab beans had outperformed other variants according to their nutritional value and flavonoid content with outstanding DPPH scavenging activity. However, the black beans also showed good bioactive contents through their total phenolic percentage with decent reducing activity via the FRAP assay. Those who are keen in developing functional food from Lablab beans should consider this data as a reference.

Source: Journal of Tropical Biodiversity and Biotechnology

DOI: 10.22146/jtbb.81339

Authors: Elly Purwanti, Feri Eko Hermanto, Wahyu Prihanta, Tutut Indria Permana, I Gusti Ngurah Agung Wiwekananda

Institutions: Universitas Muhammadiyah Malang, University of Brawijaya

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $150