Jack Bean Flour Research Articles

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, aw, gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.

Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour

Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour

The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour

The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.

Effect of Temperature and Substitution of Jack Bean (Cannavalia Ensiformis) Flour on the Chemical Properties of Seasoned Flour

Effect of Temperature and Substitution of Jack Bean (Cannavalia Ensiformis) Flour on the Chemical Properties of Seasoned Flour

Effect of particle size classification on properties of flour from jack bean: An under-utilized high protein legumes

Jack bean (Canavalia ensiformis L., DC) is one of the most under-utilized crops in the food industry. This study explored the chemical and functional properties of whole seed flour (WJB) and kernel flour (KJB). The impact of dry sieving for particle size classification on WJB and KJB flours was also investigated. Unclassified WJB and KJB exhibit protein contents of 30.7 ± 0.2 g/100 g and 35.2 ± 0.1 g/100 g1, respectively, along with a resistant starch content of 5.8 ± 0.1 g/100 g and 4.6 ± 0.1 g/100 g, respectively. The protein in jack bean flour compares favorably with beef and egg protein in terms of amino acid composition. The crystallinity, swelling power, solubility, and pasting properties of WJB and KJB flours tended to increase with particle size reduction, corresponding with an increase in starch content. This study highlights that dry sieving is an effective technique for diversifying the chemical and functional qualities of jack bean flour. Smaller sieve apertures selectively remove non-starch components, allowing for tailored flour properties.

Innovative Ingredients Fortified Nutrients Enriched Biscuits and Cookies: Quality and Sensory Analyses

Abstract:Global suffering from COVID-19 has necessitated augmenting the immunity systems of humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified foods. In this article, fortifications of popular bakery products, viz. biscuits, cookies, have been reviewed, encompassing the novel fortifying ingredients and innovative methods employed with an emphasis on the overall enrichment in the final product quality. A few notable features concerning novel fortified biscuit and fortified cookie have been decisively summarized. Wheat flour blended with 40% sesame-cake flour resulted in a fortified biscuit possessing higher protein (16.6%), crude fat (16.95%), and dietary fiber (8.2%) with acceptable sensory characteristics. About 9% toting up of chicken-eggshell dried-powder could result in high Ca content in biscuits with customary changes in texture and sensory properties. A remarkable 5% addition of bee pollen to wheat flour appreciably improved the nutrient compositions (carbohydrate 65.18%, protein 7.32%, and total dietary-fiber 1.47%) along with high polyphenol and antioxidant potentials. Notably, mixing fish fillet protein concentrate with wheat flour could yield enhanced nutritional content (protein 14.63-19.52%, fat 16.2-16.5%), as well as augmented amino acids. Remarkably, wheat flour fortified with fermented jack bean flour resulted in an overall fortified biscuit with substantial carbohydrate, crude protein, fat, fiber, ash, and appreciable macro-micro mineral contents and sensory characteristics. Innovative fortified cookies were made by blending wheat flour or Brewer’s spent grain flour with one or more ingredients, e.g. full fat soya, mushroom, cardamom powder, moringa leaves, coconut, sweet potato flour rendering amplified values of nutrients, superior physical properties, increased mineral and flavonoid contents and organoleptic qualities.

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

The development of gluten-free cookies can be done using fiber-rich konjac flour. The addition of protein sources will reduce the GI of the ingredients so that the addition jack bean flour which is a local food is expected to increase its functional properties. To improve its appearance and functional properties, dragon fruit which is rich in anthocyanins is added as a functional component. The aim of the study was to determine the right formulation to produce gluten-free food from konjac tubers, jack bean and dragon fruit with good nutritional and sensory values and favored by panelists. The study used a factorial Completely Randomized Design with 2 factors. The first factor is the proportion of konjac flour: jack bean flour consists of 3 levels, namely 80:20, 70:30 and 60:40. The second factor was the proportion of dragon fruit consisting of 3 levels, namely 10, 20 and 30%. The variables studied at this stage are nutritional values including levels of total protein, fat, minerals, water, ash, yield, and carbohydrates as well as sensory properties including aroma, texture, taste, colour, aftertaste, flavour, and overall acceptability. The conclusion from this study is that the ratio of the use of konjac tuber flour and jack bean flour, as well as the proportion factor of the use of dragon fruit concentrate have an effect on moisture content, ash content, fat content, total protein content, carbohydrate content, and yield of the resulting cookies. In addition to the results of sensory analysis, the results showed a significant effect of the use of the ratio of flour and dragon fruit concentrate, on the attributes of color, aroma, taste, texture, flavour, aftertaste, and overall acceptance of cookies.

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich in dietary fiber, as an alternative breakfast food for individuals with diabetes. The sample formulation is a factorial experimental study using a Randomized Block Design. The factors are the proportion of composite flour consisting of black rice, porang, and jack bean flour also the addition of red dragon fruit concentrate based on the total weight of composite flour. The chosen breakfast cereal formulation contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), and carbohydrate (79.99%bw), and crude fiber (43.49%bw) which meets requirements of breakfast cereal in the SNI. It can be concluded that the chosen breakfast cereal is low fat and high fiber food product. Further research is needed to study the effectivity of chosen breakfast cereal on fasting blood glucose of people with diabetes.

Chemical and physical properties of canna (Canna edulis) and jack bean (Canavalia ensiformis)-based composite flours

Poor dietary patterns and unhealthy lifestyles are common risk factors for noncommunicable ailments, the leading causes of global death rates. Therefore, improvement of diet quality is necessary and a gluten-free diet would be the right option. This diet is not solely for patients with gluten-related diseases but has also become a trend for consumers, due to the health benefits of gluten avoidance. Underutilized food crops, including tubers and legumes, are potential raw materials for producing gluten-free food. In this study, the physicochemical properties of canna (Canna edulis) and jack bean (Canavalia ensiformis) -based composite flours were investigated. The composite flours were produced using canna flour to jack bean flour ratios of F1 (85:15), F2 (70:30), and F3 (55:45). Based on the experiment’s result, an increase in jack bean flour proportion significantly (p<0.05) increased the composite flour’s protein content, lightness, and resistant starch content of composite flours, but significantly (p<0.05) reduced carbohydrate content, oil holding capacity, and swelling power. According to the scoring test result, F2 (70:30) has the highest result and was selected as the best formula. Thus, a combination of canna and jack bean flours indicated promising properties of gluten-free flour for functional food alternative resources.

Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN

The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk.

Formulasi food bars berbahan baku koro pedang putih (Canavalia ensiformis) autoclaving - cooling

White jackbean is type of bean that grows in tropical and subtropical areas. White jackbean has large protein and complex carbohydrate content. The autoclaving - cooling process can be used to change starch into resistant starch in the white jackbe an flour through gelatinization and retrogradation processes. White jackbean flour treated with autoclaving – cooling process can be used as a raw material for the formulation of food bars. Currently food bars have been in great demand along with the needs to consume healthy and nutritious ready-to-eat food. This study aims to determine the appropriate formulation of white jack bean flour treated with autoclaving – cooling process to produce food bars with the best physical, chemical and organoleptic properties.The results showed that the best formulation is the formulation of white jackbean flour : wheat flour = 60 : 40 with 48.81% carbohydrate content, 14.87% protein content, 16.57% fat content, 17.07% moisture content, 2.68% ash content, 2269.3 gf breaking strength, 6.43 N texture, 79.59 color (L), 15.71 color (a), 17.21 color (b), 4.02 color organoleptic, 3.88 flavor organoleptic, 3.83 aroma organoleptic, 3.83 texture organoleptic. and 11,38% resistant starch content.

Evaluation of Chemical, Physical and Functional Properties of Extruded Snacks from Blends of Acha Grain, Jackbean and Pawpaw Pormace Flours

Aims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the flour blends, determine the physical properties of the extruded snacks, evaluate the quality and sensory properties of the snacks produced, carry out the mineral content analysis of the extruded products.
 Methodology: Acha flour (A), Jack bean flour (J) and Pawpaw flour (P) were produced and blended to give various ratios of AAA (100% Acha, 0% jackbean, 0% pawpaw pomace), AJP (70% Acha, 20% Jackbean, 10% pawpaw), APJ (70% Acha,10% Jack bean, 20% pawpaw), AJN (70% Acha, 30% Jackbean, 0% Pawpaw), ANP (70% Acha, 0% Jack bean, 30% Pawpaw). These composite flour blends were used to produce extruded snacks and were analyzed for their proximate, minerals, anti-nutritional contents, and sensory properties, functional and physical properties. The analysis were carried out in triplicates for all the five formulations. The result obtained from the analysis were statistically analysed using SPSS 16.0 defined at (P < 0.05).
 Results: Protein content ranged from 10.92% to 6.98% with ANP having the highest and low in AAA, Carbohydrate content also ranged from 83.76% to 79.40%, high in AJP and lower in ANP, AAA had the highest moisture content of 3.88% and low in AJP 2.66, Fat content was high ANP (4.41%) and low in AJN and AJP (3.00%), APJ has the highest fibre content of (3.60%) and lower in AJN (1.18%) Ash was high in AAA and low in AJP (2.89% and 1.59%) respectively. The tannin content ranged between 0.18 to 0.36mg/g with ANP to be the highest, phytate content ranged between 0.25mg/g to 0.63mg/g. Saponin content ranged from 0.35 to 0.73mg/g with ANP to be the highest among them. As for the functional properties, the bulk density ranged between 0.84 - 0.92g/ml with the control samples (AAA) having the highest value and the lowest value was observed in sample AJP. Water absorption capacity and Oil absorption capacity ranged between 0.88 – 3.5% and 1.33 – 2.33% respectively. Physical properties of the extruded snacks; bulk density ranges between 0.23 – 0.38% with sample AAA having the highest value and ANP being the lowest, Apparent density, Lateral expansion and Porosity ranged between 0.36 – 0.62%, 79 – 130% and 0.47 – 0.81% respectively. All the five formulations have no significant difference in there sensory attributes. Mineral content, Potassium content was high in ANP (203.75mg/100g) and low in AJP (148.75mg/100g), Calcium was high in ANP (576.25mg/100g) and low in AAA (435.50mg/100g), Magnessium was high in ANP (208.25mg/100g) and low in AAA (208.25mg/100g).
 Conclusion: Inclusion of pawpaw pomace and Jackbean to the composite increased (p<0.05) the protein and Mineral content of the product, when compared with the control. Based on the nutritional values and sensory attributes, AJP and ANP snacks could be recommended as an appropriately enriched snack product.

Substitusi Tepung Kacang Koro Pedang (Canavalia ensiformis (L.) DC.) pada Pie Susu Ditinjau dari Sifat Organoleptik, Kandungan Gizi dan Unit Cost

An effort to reduce dependence on wheat flour is to use wheat flour made from local commodities. Koro bean flour can be used in making milk pies because it has a high nutritional content so that it can support community nutrition, and has a high economic value. The research method used is pure experiment. Organoleptic test data were analyzed using the K-Independent sample test (Kruskall-Wallis). If there is a difference, continue with Mann Whitney. The nutritional content data were analyzed using the Anova test while the Unit Cost data were analyzed descriptively. The results of the organoleptic test showed that there was a significant difference in the level of preference for the color, aroma, taste, and texture of the milk pie with the substitution of Jack bean flour. The results of the nutritional content test showed that the higher the substitution of koro bean flour, the higher the protein content. The result of unit cost analysis shows that the more substitutions of Jack bean flour, the higher the unit cost. The substitution of Jack Bean flour affects the organoleptic properties (color, aroma, taste, and texture), protein content of milk pie, and unit cost of milk pie. However, it has no effect on the energy, fat, and carbohydrate content of milk pie.

Influence of Sprouting on Proximate and Anti-nutritional Factors of Jacbean (Canavalia ensiformis) Flour

The influence of sprouting on proximate and anti-nutritional factors of Jackbean flour was investigated. Jackbean was procured from the Genetic Resources Unit of International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State Nigeria. The seeds were carefully sorted and sprouted for 10 days. The sprouted and unprocessed (control) bean were then milled into flour and thereafter assessed for proximate and antinutritional factors. The data generated were subjected to statistical analyses using SAS 2.0 and SPSS 20.0 packages. The results of influence of sprouting on proximate constituents and anti-nutritional factors revealed that sprouting for nine days (S5) resulted in flour sample with highest protein content and significant reduction in anti-nutritional factors most especially trypsin inhibitor from 32.08 + 0.13; 29.18 + 0.46 in control to 39.50 + 0.06; 18.33 + 0.03 in the sprouted samples respectively. Sprouting thus had positive effect on proximate and anti-nutritional factors of Jackbean flour.
 Keywords: Proximate, jackbean, anti-nutritional, sprouting

STUDI SIFAT FISIK, KIMIA, FUNGSIONAL, DAN KADAR ASAM SIANIDA TEPUNG KECAMBAH KACANG KORO PEDANG (Canavalia ensiformis L.)

The purpose of this research was to determine the physical, chemical, functional properties, and hydrogen cyanide content of jack bean sprout (Canavalia ensiformis L.) flour. This research used two treatments that was without germination and 48 hours of germination. The treatments were repeated three times resulting in six units of experiments. Jack bean flour and jack bean sprout flour were analyzed by paired T-test. The results showed that the germination of jackbean had a very significant effect on the decrease of oil absorption from 1.59 mg/l to 0.79 mg/l. The treatment had a significant effect on the increase of water content from 11.10% to 11.77%; increase of protein content from 28.52% to 29.18%; decrease of fat content from 6.33% to 5.54%; decrease of carbohydrate content from 51.19% to 50.77%; increase of crude fiber content from 11.69% to 12.30%; increase of water holding capacity from 1.42 ml/g to 1.58 ml/g; decrease of swelling volume from 8.97 ml/g to 8.31 ml/g; increase of solubility from 0.06% to 0.07%; and decrease of hydrogen cyanide content from 14.13 mg/kg to 11.00 mg/kg. This research had no effect on bulk density and ash content.
 
 Keywords : hydrogen cyanide; jackbean sprout flour; chemical, functional and physical properties

Quality characteristics of shortcake biscuit produced from wheat flour using sprouted jack bean flour and jackbean protein concentrate as composites

This study evaluated the effect of adding sprouted jack bean flour (SJF) and jack bean protein concentrate (JPC) on the quality of shortcake wheat flour biscuits. Clean jack bean seeds (3kg) were soaked (6h) in cold water, washed and half of it sprouted (4 days). The sprouted grains were washed, de-hulled, dried (3days, 26 ±2 O C; 55 OC , 48 h) and milled into fine flour (SJF). Un-sprouted grains (1.5kg) were de-hulled, dried (3d, 26 ±2 O C; 55 OC , 48 h) and milled into coarse powder. This was defatted using n-hexane (1:3, w/v), oven-dried (60 O C, 6h) and milled into fine flour. Phosphate buffer solution (1:5, w/v; pH: 4.5) was used to extract the protein. The precipitate (protein concentrate (JPC)) was washed, oven-dried (55 O C, 48 h) and milled into flour. Shortcake biscuits with added 0, 10 or 20% of SJF or JPC were baked using standard procedures. Proximate and mineral composition of SJF, JPC and biscuits were analysed. Physical and sensory attributes of biscuits were also analysed. Sprouting significantly (p>0.05) improved nutrient composition of jack bean seed flour. Protein content improved from 15.59 to 30.31%; calcium from 0.03 to 0.07mg/100g and magnesium from 0.37 to 0.4gmg/100g but carbohydrate content decreased from 70.55% to 55.10%. The SJF and JPC improved quality of biscuits. The 20% SJF and JPC addition in the shortcake biscuits significantly (p>0.05) improved ash contents of the biscuits from 1.44% to 2.57% and 2.52% respectively. Carbohydrate and protein contents, however, were not significantly (p 0.05) improved. The biscuits had good physical attributes and were all acceptable to the sensory panellists. Biscuits containing 10% sprouted jack bean flour could be adjudged the best in terms of nutrient and sensory properties.

Formulation of Flakes made from mocaf-black rice-tapioca high in protein and dietary fiber by soy and jack bean flour addition

The aim of this study is to determine the chemical and sensory properties of flakes made by mocaf-black rice - tapioca supplemented with soy and jack bean flour as a breakfast alternative high in protein and dietary fiber, we conducted a factorial randomized design experiment. Treatments factors consist of type of supplementation flour (D): D1 = soybean flour, D2 = jack bean flour and percentage of supplementation flour (K): K1 = 10%, K2 = 20% and K3 = 30%. Analyzed variables were 1) Chemical properties (water content, ash content, total fat, total protein, carbohydrate by difference, and dietary fiber) and 2) sensory properties. The hedonic test was conducted to determine the level of consumer acceptance of 50 semi- trained panelists. Chemical data were analyzed by F-test,and Duncan's Multiple Range Test (DMRT) and Sensory data were analyzed by Friedman test. The best treatment combination in this study was D2K1 (jack bean flour: 10%). Flakes D2K1 has 9.43 % (wet basis/wb) water content, 1.58 % db ash content, 5.76 % db protein content, 4.95% db fat content, 78.29 % db carbohydrate by difference content and 17,08 % db fiber content. The hedonic test values were texture 3.7 (like a little), colour 3.6 (like a little), aroma 3.8 (like a little), and flavour 3.6 (like a little).

Breakfast development based on jack bean and analysis of physical, chemical and sensory product

The physical characteristics jack bean is hard outer skin, make it difficult to process. This research aimed to determine the proportion of jack bean and tapioca flour for making jack bean breakfast; the effect of peeling method by immersion in CaCO3 and NaOH solutions and to determine concentration of skim milk for making jack bean breakfast with good physical, chemical, and sensory properties This research used a randomized block design. Factors studied were the proportion of jack bean flour: tapioca w/w, consisted of 3 levels (70:30, 60:40; 50:50); peeling method consisted of 2 levels (15% CaCO3 for 1 hour and 3% hot NaOH solution for 7 minutes); and the addition of skim milk consisted of 3 levels (5, 7.5, and 10%). The best treatment combination was jack bean: tapioca flour 60:40: peeling by CaCO3, skim milk concentration 7.5%. Jack bean breakfast had a rehydration coefficient of 3.37; water content of 4.57% wb; ash content of 2.54% wb (2.66% db). protein content 12.18% wb (12.76% db); fat 8.13% wb (8.52% db), carbohydrate (by difference) 72.58% wb (76.06% db), crunchy texture value (3.37); a rather distinctive taste (2.17); delicious flavor (2.67); and panelist preferences of favored products (2.63).