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<p>This study investigated the effect of boiling time and yeast concentration on the functional and physicochemical properties of fermented jack bean (<i>Canavalia ensiformis</i>) flour. A factorial randomized block design (3 × 3) was used to assess three boiling durations (20, 40, and 60&#xa0;min) and three yeast concentrations (1%, 2%, and 3%). Parameters evaluated included water content, protein content, crude fiber content, water holding capacity (WHC), oil holding capacity (OHC), and hydrogen cyanide (HCN) content. The optimal treatment (60&#xa0;min boiling with 3% yeast) significantly improved crude fiber (16.09%), WHC (95.14%) and OHC (191.12%), while reducing HCN content to a safe level (2.47 ppm). These results indicate that optimized fermentation and thermal processing can enhance the nutritional and safety profiles of jack bean flour, supporting its potential as a functional ingredient in food formulations.</p>

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Functional characteristics of modified Canavalia ensiformis flour: effect of boiling time and yeast concentration

  • 期刊论文

  • 发表日期：

    2026年3月18日

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  • Warkoyo Warkoyo,
  • Ayu Diawi Ismayawati,
  • Dzurotun Nasifah,
  • Afifa Husna,
  • Kenjirou Ogawa,
  • Daigo Yokoyama

摘要

This study investigated the effect of boiling time and yeast concentration on the functional and physicochemical properties of fermented jack bean (Canavalia ensiformis) flour. A factorial randomized block design (3 × 3) was used to assess three boiling durations (20, 40, and 60 min) and three yeast concentrations (1%, 2%, and 3%). Parameters evaluated included water content, protein content, crude fiber content, water holding capacity (WHC), oil holding capacity (OHC), and hydrogen cyanide (HCN) content. The optimal treatment (60 min boiling with 3% yeast) significantly improved crude fiber (16.09%), WHC (95.14%) and OHC (191.12%), while reducing HCN content to a safe level (2.47 ppm). These results indicate that optimized fermentation and thermal processing can enhance the nutritional and safety profiles of jack bean flour, supporting its potential as a functional ingredient in food formulations.