Physical Characteristics and Nutritional Contents of Peanut Flour and Black Oncom (Fermented Peanut Meal) Flour

Abstract

The solid state fermentation (SSF) process technology can improve the physical characteristics and nutritional contents of legume flour. The aim of this study was to determine the physical characteristics and nutritional contents of peanut flour and black oncom (fermented peanut meal) flour. This research was conducted at the Food Experiment Laboratory and Food Nutrition Analysis Laboratory, Nutrition Science Study Program, Faculty of Human Ecology, Institut Pertanian Bogor (IPB) University. The research design was a completely randomized design using independent t-test analysis. The results showed that black oncom flour had lower bulk density (0.74 g/ml) and higher water absorption (1.79 g/g) compared to peanut flour. The content of protein (43.9%) and ash (2.65%) of black oncom flour was higher than peanut flour. The physical characteristics (bulk density and water absorption) and nutritional contents (protein and ash) have significantly different (p<0.05).Therefore, black oncom flour has potentially good to be incorporated into food products.