Nutritional Content Characteristics of Dolichos lablab L. Accessions in Effort to Investigate Functional Food Source
- 10.2991/iccd-19.2019.45How to use a DOI?
- Alternative food source, D. lablab, nutritional content
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.
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
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 - 10.2991/iccd-19.2019.45 ID - Purwanti2019/10 ER -