Abstract
Bose is a traditional Indonesian food made from a mixture of corn grits and beans that are cooked for a long time. Bose has the potential to be processed into instant food. This study aims to examine the effect of adding several types of beans (soybeans, mungbeans, and peanuts) and the length of soaking time (2, 9, and 16 hours) on the physicochemical and sensory properties of instant Bose. A completely randomized design was used in this study. Instant Bose with the addition of soybeans had the highest protein and iron content, while instant Bose with the mungbeans addition had the highest carbohydrate content. The addition of peanuts in instant Bose resulted the highest fat content, the longest rehydration time and the highest hardness compared to the other treatments. The longer soaking time decreased the nutritional value of instant Bose, speeded up rehydration time, increased swelling volume, and decreased hardness. Based on the sensory analysis, instant Bose made from a mixture of soybeans with the soaking time of 16 hours showed the highest preference. This kind of Bose contained 15.32% protein, 4.85% fat, and 1.85% iron with a rehydration time of 8.38 minutes and a hardness of 664.24 N.
Highlights
IntroductionIndonesia is rich in various ethnic groups with a wide variety of traditional foods
As a large country, Indonesia is rich in various ethnic groups with a wide variety of traditional foods
According to Ishartani et al (2019) white corn is a source of carbohydrates with high dietary fiber (12-15%) and low glycemic index (28.66 -41,37) according to Bhagyawant et al (2019) rice beans are the source of vegetable protein with high protein and antioxidant contents, namely 2.88-31.79% and 9.36-18.56% respectively
Summary
Indonesia is rich in various ethnic groups with a wide variety of traditional foods. The main raw material for making this food is cereals in the form of white corn grits, which is commonly used as a substitute for rice (Gasong et al, 2018) The preparation of this traditional Bose corn takes quite a long time (more than 4 hours), which includes mixing corn grits with beans, boiling corn grits and beans until they become soft, adding coconut milk to be consumed immediately (Gasong, 2019; Rosyid, 2014). Cowpeas are the source of protein (24.4%), high carbohydrate (45.64-57.12%) and minerals such as calcium, iron, and zinc (Gondwe et al, 2019; Verma et al, 2019) The combination of those cereals in Bose complements the nutritional value of the product. It results in new food product with higher nutritional quality
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
