Kidney Bean Research Articles

Enzymatic activity and development of Frankliniella occidentalis (Thysanoptera: Thripidae) in response to exogenous calcium treatments of kidney bean plants.

Frankliniella occidentalis Pergande (Thysanoptera: Thripidae) is an agricultural pest threatening various horticultural crops worldwide. Inducing plant resistance is an ecologically beneficial and potentially effective method for controlling F. occidentalis. As an essential nutrient element, exogenous calcium enhances plant-induced resistance. This study investigated the effects of CaCl2 on the secondary metabolites of kidney bean plants and detoxifying and digestive enzymes in F. occidentalis. We found that treatment of plants and treatment time and also the interactions of the 2 factors significantly affected secondary metabolites contents (tannin, flavonoids, total phenol, alkaloid, and lignin) of kidney bean leaves, which indicated that that the effect of treatment of plants on secondary metabolites varied with treatment time. Moreover, when thrips fed on CaCl2-treated plants, the activities of detoxifying enzymes, enzymes glutathione S-transferase and cytochrome P450 substantially increased compared to those in which thrips fed on control plants. However, the activity of carboxylesterase significantly decreased. The detoxifying enzyme genes CL992.contig6, CYP4PN1, and CYP4PJ2 were significantly upregulated at 24 and 48 h. The activities of digestive enzymes (α-amylase, chymotrypsin, and lipase) increased substantially in F. occidentalis. The digestive enzyme gene, FoAMY-1, was significantly upregulated at 24 and 48 h after treatment. The pupation rate and pupal weight of F. occidentalis were significantly reduced. The results indicated that exogenous CaCl2-induced metabolic changes in kidney bean plants and altered the enzymatic activity and development of F. occidentalis that fed upon them.

Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties.

Kidney beans (Phaseolus vulgaris L.) are an important legume source of carbohydrates, proteins, and bioactive molecules and thus have attracted increasing attention for their high nutritional value and sustainability. Non-starch polysaccharides (NSPs) in kidney beans account for a high proportion and have a significant impact on their biological functions. Herein, we critically update the information on kidney bean varieties and factors that influence the physicochemical properties of carbohydrates, proteins, and phenolic compounds. Furthermore, their extraction methods, structural characteristics, and health regulatory effects, such as the regulation of intestinal health and anti-obesity and anti-diabetic effects, are also summarized. This review will provide suggestions for further investigation of the structure of kidney bean NSPs, their relationships with biological functions, and the development of NSPs as novel plant carbohydrate resources.

The Influence of Different Irrigation Levels and Growth Stimulants on Yield Components and Grain Protein in Red Kidney Beans (Phaseolus vulgaris L.)

The Influence of Different Irrigation Levels and Growth Stimulants on Yield Components and Grain Protein in Red Kidney Beans (Phaseolus vulgaris L.)

Computer vision of microwave treated red kidney beans (Rajma)

Computer vision of microwave treated red kidney beans (Rajma)

In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations.

Pulse-based diets are attracting attention for their potential in combating diet-related non-communicable diseases. However, limited research studies have focused on the digestive and fermentative properties of pulses, which are crucial for exerting benefits. Here, we investigated the in vitro digestibility of starch/protein, along with the fermentation characteristics, of eight pulses and their pastes, including white kidney beans, adzuki beans, cowpeas, broad beans, mung beans, chickpeas, white lentils, and yellow peas. The findings indicated that pulse flours and pastes were low GL food (estimated GL < 10) and had a low degree of protein hydrolysis during simulated gastrointestinal digestion. During in vitro fermentation, pulses flours and pastes decreased the fermentation pH, increased the level of short-chain fatty acids (mainly consisting of valeric acid, followed by acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid), and positively modulated the microbiota composition over time, specifically reducing the ratio of Firmicutes to Bacteroidetes. In addition, we found that boiling could affect the in vitro digestion and fermentation characteristics of pulses, possibly depending on their intrinsic nutrient characteristics. This research could provide a comprehensive summary of the nutrient content, digestibility, and fermentation of eight pulses and their pastes. Guided by factor analysis, for different individuals' consumption, pulses, cowpeas, broad beans, white lentils, and white kidney beans were preferred for diabetic individuals, yellow peas and white lentils were preferred for intestinal homeostasis disorders, and white lentils, broad beans, white kidney beans, and cowpeas were suitable for obese individuals, in which white lentils were considered healthier and suggested for healthy adults.

A new plant-esterase inhibition based electrochemical sensor with signal amplification by MoS2@N-CDs for chlorpyrifos detection.

Chlorpyrifos (CPF) is the most common pesticide entering the food chain and posing a threat to human health. This study presents a new electrochemical biosensor based on molybdenum disulfide nanosheets and nitrogen-doped carbon dot nanocomposite (MoS2@N-CDs) and kidney bean esterase (KdBE), and it is shown to achieve accurate detection of CPF. MoS2@N-CDs were prepared by a facile solvothermal method and characterized by electron microscopy, X-ray diffraction and X-ray photoelectron spectroscopy. Electrochemical characterization confirmed that MoS2@N-CDs facilitated electron transfer and increased the electroactive surface area of the electrode, thereby improved the sensing performance of the electrode. The oxidation peak current of 1-naphthol, which was produced by the hydrolysis of 1-naphthyl acetate catalyzed by KdBE, was adopted as the signal of the sensor. CPF can suppress KdBE activity and consequently cause a decrease in the sensing signal. The experimental results show that the variation of sensing signal is a reliable index to evaluate the CPF level. Under the optimized conditions, the developed enzyme sensor showed superior CPF assay performance with a linear detection range as wide as 0.01-500 μg L-1 and LOD as low as 3.5 × 10-3 μg L-1 (S/N = 3). The inter- and intra-batch RSDs for electrode testing were 4.02% and 2.69%, respectively. Moreover, the developed biosensor also showed good stability and anti-interference. The spiked recoveries of CPF in oilseed rape and cabbage ranged from 98.09% to 106.01% with low relative standard deviation (RSD) (<5.23%), suggesting that the sensor is a promising tool to enable simple, low-cost but highly sensitive large-scale screening of CPF residues in food.

Pectin Based Colorimetric Film for Monitoring Food Freshness

The colours of anthocyanins are sensitive to variations in the pH of the environment. The field of food engineering is seeing a rise in the utilisation of anthocyanins obtained from plants to produce new and active packaging film. A pH-sensitive colorimetric film was developed using anthocyanin recovered from the peel of Phaseolus vulgaris (dark red kidney bean) in conjunction with composite pectin derived from citron peel. Additionally, Anthocyanins could be employed as colorimetric markers to identify food degradation, due to their sensitivity towards pH alterations and the production of ammonia gas. Solvent casting process was used to produce the film which changed from pink to brownish with rising pH due to the ammonia vapour that was produced. The antioxidant and antibacterial abilities of the anthocyanin containing smart films were investigated, and both Escherichia coli and Staphylococcus aureus growth was successfully inhibited. The developed film was characterized for its physical properties such as water solubility, moisture content and swelling index. To examine the structure of the films' surface, scanning electron microscopy (SEM) investigation has been carried out. The film indicator active response to pH fluctuation was demonstrated through tests on samples of chicken meat under various settings, allowing for the real-time monitoring of spoiled foods. This makes monitoring perishable goods, easy, affordable, environmentally friendly and biodegradable pH-sensitive indicator with visible colour change.

A simple and coast effective quinoline based Schiff’s base SS-2 as a colorimetric chemosensor for highly selective detection of cyanide ion in food samples

A simple, cost-effective, and highly selective colorimetric chemosensor was designed and synthesized (E)-2-(4-chlorophenoxy)-3-((2-(4-nitrophenyl) hydrazono) methyl) quinoline SS-2 from 2-(4-Chlorophenoxy) quinolin-3-carbaldehyde and 4-Nitrophenylhydrazine and confirmed by spectral techniques. The receptor SS-2 was found to exhibit a colorimetric response of the colour change from yellow to blue towards CN− ion, due to de-protonation and intra-ligand charge transfer. The receptor SS-2 interacts with cyanide in a 1:1 stoichiometric manner with a detection limit of 5.39 × 10−7 M. Receptor SS-2 could be recyclable by treatment of Tri fluoro acetic acid. The sensing behaviour of the receptor was further enunciated by computational studies and found to efficiently detect even the trace amounts of cyanide present in food samples such as flax seeds, apple seeds, kidney beans, sprout potatoes, and almond skin. In further SS-2 can be used for practical applications like visible colorimetric test kits such as dipsticks.

Megasphaera elsdenii, a commensal member of the gut microbiota, is associated with elevated gas production during in vitro fermentation.

Megasphaera elsdenii has been correlated with gas production by human faecal microbiota during fermentation. The objective of this study was to determine the role of M. elsdenii in gas production by the microbiome. Kidney beans and sweet potatoes were subjected to in vitro digestion and dialysis followed by fermentation with ten faecal microbiomes: three with detectable M. elsdenii (Me_D) and seven with no detectable M. elsdenii (Me_ND). Me_D microbiomes produced more gas than the Me_ND microbiomes (p<0.001). Me_D microbiomes produced more gas during fermentation of sweet potatoes than kidney beans (p<0.001), while the opposite was true for the Me_ND microbiomes (p<0.001). Among amplicon sequence variants that were associated with gas production, M. elsdenii had the strongest association (p<0.001). Me_D microbiomes consumed more acetate and produced more butyrate than Me_ND microbiomes (p<0.001). Gas production by M. elsdenii was confirmed by fermentation of sweet potatoes and acetate with human and rumen M. elsdenii isolates. The human isolate produced gas on sweet potatoes and acetate. This study suggests that M. elsdenii may be involved in gas production during the fermentation of flatulogenic foods through utilisation of undigestible substrates or cross-feeding on acetate.

Butyric acid generation from kidney beans mediated by gut microbiota based on the butyryl-CoA:acetate CoA-transferase pathway

Kidney beans have prebiotic potential in preventing chronic diseases such as type 2 diabetes by regulating gut microbiota. In the present study, an in vitro simulated colonic fermentation model was established to identify the influences of kidney beans on the intestinal micro-ecosystem via the evolution of microbes and their metabolites. The results showed that kidney beans effectively facilitated the proliferation of probiotics represented by Bifidobacterium and inhibited the colonization of Fusobacterium served as the biomarker for colorectal cancer. Meanwhile, kidney beans facilitated the generating of lactic acid and short-chain fatty acids (SCFAs), and the multi-omics analysis revealed butyric acid was mainly synthesized via the butyryl-CoA:acetate CoA-transferase pathway mediated by kidney beans rich in resistant starch and phenolics. Conclusively, this study provided new evidence for the characterization of gut microbial SCFAs metabolism in kidney beans and established the theoretical basis for the health benefits of kidney beans.

Evaluation of Physicochemical Properties of Yogurt Fortified with Four Verities of Common Bean Whey (Phaseolus vulgaris)

Background: In recent years, the role of novel foods in public health has rapidly grown due to increased life expectancy, rising medication costs and consumers’ focus on obtaining health benefits. Methods: This study evaluates the acid production, microbial growth, physicochemical and textural properties of common bean-fortified yogurt (CBWFY) during 28 days of cold storage. Result: All varieties of CBWFY showed higher acidity and lower pH value, resulting in a higher microbial population after production and during 28-day storage. The color values “a” and “L” did not vary significantly in all samples and remained steady after 28 days, while the “b” value increased. The highest syneresis (14.86%) was found in white bean whey, while the lowest syneresis (1.81%) was observed in kidney bean whey. In terms of texture, the cohesiveness of CBWFY and the control sample decreased, while the hardness, springiness and gumminess improved during cold storage. Remarkably, cranberry bean whey had higher values (cohesiveness, springiness and gumminess) despite the hardness found in white bean whey.

The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches

The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.

Unlocking nutritional and functional insights: exploring the impact of germination time on bean protein isolate

SummaryThe study aims to investigate the effect of germination time on kidney bean protein isolate (KBPI), enhancing its nutritional and functional qualities to fill a knowledge gap. Using an alkaline extraction‐isoelectric precipitation strategy, KBPI was extracted with different germination periods (0–72 h). Germination up to 48 h significantly increased GKBPI (germinated kidney bean protein isolate) yield to 44.01%–50.01%, with G48H at 81.20% showing the highest protein recovery at 45 °C. Essential amino acids like valine and threonine were notably retained up to 48 h at 45 °C, preserving GKBPI's nutritional profile. Gelling capacity, protein solubility, foaming and emulsification properties were favourable at 35 °C with 48‐h germinated samples, making GKBPI versatile for food applications. GKBPI also displayed antioxidant activity, with DPPH% values ranging from 20.19% to 24.47%. After 72 h of germination, phytic acid levels decreased by 47.94%, leading to higher in vitro protein digestibility (IVDP) in G48R (germinated kidney bean for 48 h at 35 °C alkali extraction temperature; 82.82%) and G48H (germinated kidney bean for 48 h at 45 °C alkali extraction temperature; 85.55%) due to reduced anti‐nutrients. The study delves into the novelty of germination time's impact on KBPI. Extended germination, up to 48 h, increases protein yield, recovery, IVDP, antioxidant activity and enhances functional properties and reduced anti‐nutrients which indicates that GKBPI has significant potential as an ingredient for various food applications. However, further research is needed for in vitro data, toxins profile and a comprehensive understanding of its practical, economic and health‐related implications.

Nutritional Characteristic of Snack bar Formulation Based on Snakehead Fish-Sorghum Flour Flakes and Kidney Beans

Proving supplementary food such as snack bar from high in energy, protein and iron local foods (snakehead fish flour, sorghum and kidney bean) can be used as specific nutrition intervention for CED and anemia in pregnant women. This study aimed to analyze and nutritional characteristic of snakehead fish-sorghum flour flakes and kidney bean snack bar. The experimental method was Completely Randomized Design (CRD) with four ratios of snakehead fish flour-sorghum flakes and kidney beans, namely F1 (50%:50%), F2 (60%:40%), F3 (70%:30%) and F4 (80%:20%). Nutritional characteristic of snack bar was analyzed using One Way ANOVA and Duncan’s further test. The results showed that the difference ratios of snakehead fish flour-sorghum flakes and kidney beans had significant effect on energy, moisture, carbohydrates, fat, protein, zinc, iron and calcium of snack bar (p&lt;0.05). The nutrient content of snack bar F2, F2, F3 and F4 were energy (432,04 kcal; 433,77 kcal; 4329,49 kcal; 437,56 kcal), ash content (3,21%; 3,24%; 3,29%; 3,24%), moisture content (14,46%; 14,71%, 13,35%; 13,72%), fat (20,54%; 21,11%, 19,21%; 21,08%), protein (16,87%; 16,97%; 19,63%; 18,57%), carbohydrates (44,93%; 43,98%; 44,53%; 43,41%), zinc (2,07 mg ; 2,04 mg; 2,07 mg, 2,18 mg), iron (4,35 mg; 6,02 mg; 6,23 mg; 6,76 mg) and calcium (114,21 mg; 130,27 mg; 123,41 mg; 131,83 mg). F4 potentially used as alternative supplementary food for pregnant women with CED and anemia because can be claimed as source of protein and iron product based on food label reference for pregnant women.

An LC-MS/MS Method for the Simultaneous Analysis of 380 Pesticides in Soybeans, Kidney Beans, Black Soybeans, and Mung Beans: The Effect of Bean Grinding on Incurred Residues and Partitioning.

The significance of sample grinding is frequently disregarded during the development of analytical methods, which are often validated with spiked samples that may not accurately reflect incurred residues. This study investigated the particle size of ground beans as a key factor in optimizing extraction efficiency in order to develop a simple quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based modified method for identifying 380 pesticides in beans using liquid chromatography-tandem mass spectrometry. The efficacy of pesticide extraction was found to be significantly affected by particle size. With small particle sizes (>40 mesh), no supernatant was recovered after QuEChERS partitioning. Therefore, a simple modification was performed before partitioning. The modified method was validated for selective extraction of pesticides, limits of quantification, linearity, accuracy, and precision. This method is simple to implement and, therefore, useful for the analysis of pesticide residues in beans.

Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean

Germinated grains and pulses are known as sources of bioactive compounds that provide beneficial effects for human health. Moreover, germination improves their protein digestibility and biological properties. This research aimed to investigate the physicochemical properties of the composite flour made by blending germinated brown rice (GBR), germinated mung bean (GMB), and germinated white kidney bean (GWKB) at the ratio of 1:1:1. Additionally, the quality of bread made by substituting the composite flour for wheat flour at 25%, 30%, 35%, and 40% (w/w) was assessed. The results showed that the composite flour had significantly higher amounts of fat, protein, crude fiber, ash, GABA, and total phenolic content than wheat flour. The antioxidant capacity, calculated as vitamin C equivalent antioxidant capacity (VCEAC), of the composite flour was 42.86 mg/100 g, which was twice that of wheat flour. The pasting properties of the GBR, GMB, and GWKB flours, including the composite flour were considerably different from those of wheat flour. Based on this study, the optimized level of the composite flour substitution was 25 g per100 g of wheat flour. The wheat composite flour bread showed higher levels of beneficial components, such as protein, minerals, gamma-aminobutyric acid (GABA) and polyphenols, and antioxidant capacity, than the control bread. Bread made with a 25% substitution of composite flour had a more yellow hue than the control wheat bread, but there was no discernible difference in the loaf's specific volume, density, and firmness.

A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk

Calcium deficiency is widespread globally, especially in diets with minimal consumption of dairy. It is therefore important to identify plant-based sources of calcium that can make a meaningful contribution to calcium intakes for populations following diets with a minimum supply of dairy products. The best sources of calcium have a high calcium content and bioavailability. Therefore, we evaluated the gross and bioaccessible calcium supplies of 25 plant-based products from 5 food groups considered to be good and important sources of calcium. Bioaccessible calcium was examined using the INFOGEST static digestion model in which isotopically labelled 43Ca was used as a tracer of reagent calcium to improve accuracy of bioaccessibility measurements. The gross calcium content varied widely amongst all the food products, ranging between 7.48 and 959 mg/100 g fresh weight (fw), with approximately 50 % of the products being equivalent to or surpassing the calcium content of skimmed milk. Bioaccessibility of calcium was equally variable, ranging from about 0.1 – 50 %. The lowest bioaccessibility (<10 %) was found in spinach, plant-based beverages, tofu, dried figs and tahini and was attributed to: 1. the high content of oxalate and phytate in some of the products, and 2. the low solubility of tricalcium phosphate which was used for fortification in the plant-based beverages. The remaining products generally had a high bioaccessibility that was similar to, or higher than that of skimmed milk (∼30 %). When both bioaccessibility and recommended serving portions were considered, only 3 products were identified as good sources of calcium, requiring 0.2 – 1.4 servings to equal the bioaccessible supply from skimmed milk. The top three sources of plant-based calcium identified were kale, finger millet and fortified white bread in that order, with kale providing 5 times more bioaccessible calcium than 1 serving of skimmed milk. Moderate sources of calcium where 1.5 – 3 servings was equivalent to 1 serving of skimmed milk included wholemeal bread, some bean varieties (black chickpeas, chickpeas, kidney beans, peas), broccoli, cabbage and almond drink. The rest of the products were either of low calcium content, poor bioaccessibility, and/or not consumed in sufficient quantities to make a significant contribution to daily requirements. White bread was a good source of calcium as it was fortified with calcium carbonate and this suggests that mandatory widescale fortification of staple cereals with this form of calcium should be considered a viable approach to augment dietary calcium intakes in vulnerable populations. Low bioaccessibility of fortified calcium in plant-based beverages, often marketed as good sources of calcium, suggests the need for regulation and for further in vivo studies to validate bioavailability of calcium in these products.

THE ANTIFUNGAL EFFECTIVITY TEST OF ETHANOLIC EXTRACT OF KIDNEY BEAN (PHASEOLUS VULGARIS L.) AGAINST CANDIDA ALBICANS USING IN VITRO METHOD

Introductions: Candida albicans can causes an infection called candidiasis. Kidney beans (Phaseolus vulgaris L.) are natural products that contain several active compounds such as saponins, flavonoids, tannins, and coumarins that can damage the membrane and cell wall of Candida albicans. Methods: The design of this study used true experimental post control design only with the tube dilution method. Extract concentrations used were 3200 mg/ml, 3600 mg/ml, 4000 mg/ml, 4400 mg/ml, 4800 mg/ml, 5200 mg/ml, 5600 mg/ml, and 6000 mg/ml. This study used a negative control (extract 0%) and a positive control (Nystatin 1%), each of which was added with Candida albicans. Results: The results showed that the Minimum Inhibitory Concentration (MIC) was obtained at 5200 mg/ml and the Minimum Bactericidal Concentration (MBC) was obtained at 6000 mg/ml. One Way ANOVA statistical test results showed a significant difference (significance value 0,000; p&lt; 0.05). Pearson correlation test showed the direction of the negative correlation (r = -0.945; p &lt;0.01). Discussion: The ability of ethanolic extract of kidney bean to inhibit growth and kill the Candida albicans is due to the active compounds contained in it, namely flavonoids, saponins, tannins, and coumarin. Flavonoids can cause protein denaturation. Saponins have the ability to kill Candida albicans by forming pores in the double lipidic layer that results on the loss of cell integrity. Tannins have the ability to inhibit fungal growth by inhibiting the synthesis of chitin and damaging cell membranes. Coumarins can cause fungal death by interfering with cell wall synthesis. Conclusions: The conclusion of this research is the ethanol extract of kidney bean can inhibit at the concentration of 5200 mg/ml and kill the growth of Candida albicans at the concentration of 6000 mg/ml.

FODMAP meal challenge test: a novel investigation to predict response to low-FODMAP diet in non-constipating irritable bowel syndrome.

Though a low-FODMAP diet improves 50% irritable bowel syndrome (IBS) patients, regional dietary variations, vegetarianism, and long-term nutritional consequences challenge its implementation. We aimed developing a FODMAP meal challenge test (FMCT). We prospectively studied whether (i) high- than low-FODMAP foods produce more breath H2 among IBS patients than controls; (ii) post-meal symptoms relate to breath H2 ; and (iii) novel FMCT predicts response to a low-FODMAP diet? Forty Rome III IBS and 20 healthy controls underwent an eight-hour H2 breath test following a low- (rice, brinjal, corn, and banana [450Kcal]) and a high-FODMAP meal (wheat, kidney bean, pulse, and card [450Kcal]). Breath H2 (every 15min) and symptoms following low- and high-FODMAP meals were recorded. IBS-symptom severity scores were recorded every month for 3-months on low-FODMAP diet. Forty Rome III IBS (19 Rome IV positive) were comparable to 20 controls in age and gender. IBS patients (n=39 excluding one H2 non-producer) and controls produced more breath H2 after high- (greater in IBS) than low-FODMAP meal. Post-meal symptoms were commoner in IBS (4/40 [10%] and 27/40 [67.5%] with low- and high-FODMAP, respectively [P<0.00001]; none in healthy). IBS patients developing post-high-FODMAP meal symptoms produced greater H2 (18PPM [IQR 10.5-23] vs 6 [0-7.2]; P<0.001). A positive FMCT (breath H2 >10PPM above basal with symptoms following high-FODMAP food) had sensitivity, specificity, and diagnostic accuracy of 78.6%, 66.6%, and 75.6%, respectively, to predict low-FODMAP diet response. The novel FMCT predicts response to a low-FODMAP diet in IBS.

The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).