Sustainability of protein potential in nagara beans (Vigna unguiculata ssp Cylindrica) from South Kalimantan

Abstract

Abstract. Nagara bean planting is very dependent on a wetland environment, where the land is only dry for a few months. Conditions like this affect the sustainability of the existence of nagara beans. The aim of this research is to analyze the feasibility of sustaining the existence of nagara beans based on the potential protein present in various forms. The protein content of whole nagara beans was 14.22%, when roasted it was 18.42%, when peeled and dried into flour it was 24.16%, when the fat is removed it was 22.54%, concentrate flour was 17.58%, the protein isolate was 61.31%, when fermented it becomes tempeh at 9.58%, tempeh defatted flour was 26.09%, tempeh flour concentrate was 21.28% and tempeh flour protein isolate was 38.4%, sprout flour on a small scale was 31.06%, and sprout flour on a big scale becomes 19.83%. The amino acid composition that was often found in nagara beans was glutamic acid, aspartic acid, lysine, phenylalanine, threonine and leucine. Nagara bean protein is mostly in the form of globulin and albumin. Based on its protein potential, nagara beans are feasible to maintain their continued existence.