Exploration of Tempeh and Kidney Bean (Phaseolus vulgaris) Biscuits as Inhibitors of Angiotensin-Converting Enzyme (ACE-I)
DOI:
https://doi.org/10.15408/jkv.v11i2.46424Keywords:
ACE-inhibitor, biscuit, functional food, kidney bean, tempehAbstract
The study aims to improve the nutritional value of biscuits made from wheat flour and red kidney bean tempeh flour to functional antihypertensive biscuit as functional food by inhibiting angiotension-converting enzyme (ACE-I). Kidney beans were fermented for 32 hours at room temperature using 0.2% tempeh yeast. The tempeh was dried and ground using blender, filtered through a 100-mesh sieve. Kidney bean tempeh flour was then mixed with wheat flour in ratios of 40:60, 50:50, 60:40, 70:30, and 80:20.The dough was mixed with eggs, margarine, butter, and sugar, then baked in an oven. Organoleptic tests showed that panelists preferred biscuits 70:30 ratio of kidney bean tempeh flour to wheat flour, with texture, color, and aroma scores all above 3.The highest ACE-inhibitory activity 95.58% was observed in biscuits with an 80:20 ratio. Maillard reaction products in the biscuits contributed to increased ACE-I activity. Peptides of kidney bean tempeh are believed to play an active role in lowering blood pressure in vitro. Total phenolic and flavonoid contents were 0.025 mg GAE and 0.323 mg QE/g, respectively. These compounds also enhanced ACE-inhibitory properties. Based on the research, biscuits made from kidney bean tempeh flour show promising potential for development as functional antihypertensive food.
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Copyright (c) 2025 Sri Yadial Chalid, Siti Nurbayti, Safira Ramadhani, Anna Muawanah, Sandra Hermanto, Tarso Rudiana
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