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All Journal Journal of Tropical Biodiversity and Biotechnology
Wahyu Prihanta
Department of Educational Biology, Faculty of Teacher Training and Education, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Nutritional Contents and Bioactive Compounds among Several Variants of Dolichos lablab: Fundamental Facts for Functional Food Development Elly Purwanti; Feri Eko Hermanto; Wahyu Prihanta; Tutut Indria Permana; I Gusti Ngurah Agung Wiwekananda
Journal of Tropical Biodiversity and Biotechnology Vol 8, No 2 (2023): August
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.81339

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. 
Co-Authors Elly Purwanti Hermanto, Feri Eko I Gusti Ngurah Agung Wiwekananda Tutut Indria Permana