Antioxidant activity and proximate composition of stir-fried fermented gude beans (Cajanus cajan)

Abstract

Gude bean (Cajanus cajan), usually called lebui in Lombok isused as functional food. It contain protein, carbohydrate, mineral, antioxidant, antimicrobial and antifungal properties. Beside nutrients, it also contain anti-nutrients (phitat dan tanin). The processes of soaking, boiling, germination and also fermentation of the gude beans could reduce or even eliminate the anti-nutrient. One of the fermented products that commonly consumed is tempe. As a functional food, tempe could be processed into vegetable dishes, including stir-fry. This research aimed to analyze the effect of stir-frying process on the antioxidant activity, total antioxidant, resistant starch, soluble and isoluble dietary fiber and proximate composition of stir-fried gude beans tempe. The result of analyses were: antioxidant activity 17.48%, total antioxidant 42.53%, resistant starch 1.97%, soluble and insoluble dietary fiber 6.29% db and 16.96% db, protein 7.48%, lipid 1.39%, carbohydrate 24.34%, and water content 65.20%. The conclusion of this research was that stir-fry process could affect some nutrients and antioxidant activity.