Proceedings of the 6th International Conference on Community Development (ICCD 2019)

Nutritional Content Characteristics of Dolichos lablab L. Accessions in Effort to Investigate Functional Food Source

Authors
Elly Purwanti, Wahyu Prihanta, Ahmad Fauzi
Corresponding Author
Elly Purwanti
Available Online October 2019.
DOI
https://doi.org/10.2991/iccd-19.2019.45How to use a DOI?
Keywords
Alternative food source, D. lablab, nutritional content
Abstract
D. lablab L. is a species of bean that is categorized as local food with its perceived potential as alternative food source rich in nutritional content. This current comparative research aimed at investigating the influences of accessions upon nutritional content of D. lablab found in Malang, Probolinggo, Madura, and West Nusa Tenggara (WNT). A proximate analysis was administered to investigate water, ash, lipid, protein, and amylose contents in each of D. lablab accessions. One-way MANOVA test was chosen for data analysis in this current research. The interval of water content ranged from 8.95 to 19.35%. Additionally, the intervals of ash, lipid, protein, and amylose contents respectively signified 3.40-4.11%, 0.33-0.75%, 20.06-24.22%, and 11.89-14.93%. Meanwhile, in terms of dry weight, they respectively varied at the following intervals of 4.11-4.90%, 0.37-0.90%, 22.91-27.21%, and 13.10-17.04%. The result of analysis indicated that the differences set in the accessions significantly influenced the nutritional content of the investigated D. lablab. In short, conservation on any D. lablab accessions in Indonesia is in urgent need of implementation due to high nutritional contents of the plant.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference on Community Development (ICCD 2019)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
October 2019
ISBN
978-94-6252-803-1
ISSN
2352-5398
DOI
https://doi.org/10.2991/iccd-19.2019.45How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Elly Purwanti
AU  - Wahyu Prihanta
AU  - Ahmad Fauzi
PY  - 2019/10
DA  - 2019/10
TI  - Nutritional Content Characteristics of Dolichos lablab L. Accessions in Effort to Investigate Functional Food Source
BT  - Proceedings of the 6th International Conference on Community Development (ICCD 2019)
PB  - Atlantis Press
SP  - 166
EP  - 170
SN  - 2352-5398
UR  - https://doi.org/10.2991/iccd-19.2019.45
DO  - https://doi.org/10.2991/iccd-19.2019.45
ID  - Purwanti2019/10
ER  -