LEGUME, RICH FIBER SOURCE NUTRIENT

Legume have long time is known as protein source that mutually provedes with digit, as rice and wheat. This commodity also apparently potential as source of other nutrient substance besides protein, which is mineral, vitamin b, complex carbohydrate and food fiber. Over and above at o traditional ala with stewed, steamed, and at vegetable, actually its purpose potency far-flung to result new product. E.g. as raw material of mixed flour( flour mix ) applicable deep makings various food product, including baby food. Legume can kick in a lot of protein and other nutrient substance for society at forward state and amends state. Since its fiber content tall, therefore legume can also make fiber source. Research hits fiber health effect from legume a large part still limited to soybean.
As compared to mature fibrous food it is of service in suplemen's alimentary form with various trademarked, actually nuts can also make fiber source that doesn't succumb its quality. Also been compared with food fiber in buahan and recognised vegetable gets to prevent arises it cancer, alimentary fiber quality in nuts not also defeat. Even nuts have idiosyncrasy any other, which is economy-priced, get tall protein, its fat content in a general way good to health and containing various mineral in number that quite a lot.


Nutrient point and Purpose

At Indonesia, available nuts type sort with various colour, form, measure and varietas, one that actually potential to add nutrient substance in diet or knockabout menu. Type that dominate market is soybean, one that a large part still at import. Actually of a lot of effort that is done to lift Indonesian local legume, as kecipir's bean, backlog bean


(tolo's bean) jogo's bean and koro koroan. But its result apparently is still haven't satisfy. Its mean is still haven't merakyat, evenless for gets to be parallelized by moke.
Consumed legume in large quantities worldwide. African society, India, Central american and mengkonsumsi south 50 until 150 nuts grams per diem. Even haven't there is number must, kacangan's consumption at Indonesian, but soybean, still little.
Legume gives around 135 kkal per 100 eatable sectioned grams. If we mengkonsumsi legume as much 100 grams (1 ounce), therefore that amount will suffice around 20 % protein requirement and 20 fiber requirement percents per diem. According to international labeling rule, if a material / food product menyumbangkan can be more than 20 % from the need a nutrient substances per diem, therefore gets to be showned as by material or tall food product (high) will that nutrient substance.
Over and above result flour as foodstuff, nuts processor industry apparently gets too result and sell food fiber, vitamin b, mineral and maybe material which more exotic, e.g. enzyme.
Process nuts germination that results sprout( sprouts ), be next ditepungkan, apparently gets to remove various compound anti nutrient in it, can keep its protein quality and menandung is vitamin c one high enough. Legume can also be utilized as material of main or supplemental deep ferment various traditional foods as soya, tempe, tofu, tauco and idli . There are many food most ferment made by moke raw product, one that actually gets to be dashed with by the other legume type.
With processing technology that progressively goes forward, legume not only at o by conventional, e.g. stewed, steamed, disangrai or to be fried, but gets to be made deep shaped ingredient, as flour, konsentrat or isolat is protein. If draughted by rice or wheat flour, ingredien's product from that legume gets to give functional characters that is wanted.
Protein in nuts flour gets to give oil emulsifier character that good, forming spume, forming gel, catch or bates water and have color and admissible odor. Pap or hancuran is legume,



bean milk, hank or “ curd ” (as tofu), nuts paste and soya from legume get as been utilized mixture for material food another one. Legume can too at o as raw material of snack's makings or ekstrusi's food.
Observational pickings blessing already been done, a variety problem in harnessed nuts for man consumption as tripsin inhibitor, lektin or hemaglutinin, tanin and fitat can be removed by brew and processing way that really. Also problem arises it flatulensi (bloated bellying), sistein's obstetric limitation and metionin and the duration brew time has gotten settled by
well.

We shall increase legume affinity and increase image and that society yen are more a lot of mengkonsumsinya. It can be done by gives information that really, so society cooks and mengkonsumsi is legume because knows that it will upgrade food and their health.


Nuts Diet top

For categorised society group nutritive more and tending potentially tall for strikes degeneratif's disease as heart disease of coroner, stroke, high blood pressure, diabetes etc., advised for mengkonsumsi food with rule as follows:
1. Varying food everyday it.

2. Look out for and stick out for body weight ideal.

3. Avoid mengkonsumsi's overdose saturated fat and cholesterol.

4. Eat food with obstetric carbohydrate complexeses, as pati and fiber that adequately.
5. Avoid sugared overdose.

6. Avoid salt overdose.

Legume constitutes food material would be convenient for the purpose upon. Society that suffer false nutrient or more nutrient (over nutrition) apparently mengkonsumsi's overdose mengkonsumsi's fat and scanty carbohydrate complexeses



and food fiber. Diet that menandung or attaches legume will reduce fat consumption daily and increases carbohydrate consumption complexes and food fiber. Legume constitutes a part healthy diet.
For society what does its nutrient state contemn or be, legume gets role deeping to kick in protein and other nutrient substance that needful. Amino acid in its protein will mutually provede with amino acid in rice protein / rice, forming amino acid formation corresponds to to pattern that encouraged FAO / WHO. Meanwhile if is seen from nutrient facets, legume has a lot of top, for example:
1. Cheap protein source

2. Rich lisin's amino acid. If dashed with by digits, e.g. rice, wheat, corn, lisin's amino acid a poor one, will form poised amino acid formation.
3. Fat low and not contains cholesterol.

4. Vitamin source b good one.

5. Calcium source, iron, zinc, copper and good magnesium.

Sodiums obstetric low and its sodium, one that so necessary for patients hypertension or high blood pressure who that mengkonsumsi shall food with sodium or low salt. Legume gets calorie low character, fat low and low salt sodium. Have its time to increase darei's positive image legume, its role for health and its nutrient composition for society to extend.


Fiber health effect moke

Legume in shaped whole apparently constitute good fiber source. But, visceral research hit nuts fiber effect to new health to be done to fiber from soybean. But analisis's result points out that fiber type composition that arrange legume close resemblance among the one bean type with is another. So research pickings about moke fiber effect to expected health gets to give fiber benefit picture from the other legume type.



Latterly, really attention to play a part fiber in alimentary seeming worked up. Pera is researcher at food and nutrient area interposes the importance for food fiber in increasing health and tacling diseased degeneratif. Its low consumes evident food fiber get bearing with invasive digestive as bloated bellying, colon cancer, and disease that gets bearing with alimentary as diabetes and heart disease and vein. Alimentary fiber entry that encouraged ranging perhari among 20 and 40 grams. Situation this is that exploited by many industries to offer food fiber in shaped suplemen's potion fiber.
Moke fiber can be gotten from moke oil cake already been taken its oil. If oil cake without this fat at o as konsentrat or isolat is moke protein, its rest constitute moke fiber. Over and above from oil cake, moke fiber can also be gotten from fried whole mokes that still to contain fiber rest that sticks. This moke fiber is not skinned or moke chaff, malainkan is odorless moke product, bargain, its form can be adjusted by purpose aim, and constitutes alimentary fiber source. Composition average moke fiber is protein 12%, fat 0,2%, ash
4,5%, alimentary fiber 75%, other carbohydrate 1,8% and waters 6%.

According to research result, physiological effect and fibers clinical benefit moke on human get as follows been briefed: downing cholesterol rate on tall cholesterol patient (hiperkolesterolemia); fixing tolerance to glucose and insulin response on hiperlipidemia's patient (tall fat rate deep blood) and diabetes; enlarging wight and excrement water rate, so hastens intestine depletion; and clinical research result utilizes 25 – 30 moke fiber grams one day not regard mineral absorption or mempengaruhhi is body electrolyte balances.
Another idiosyncrasy is moke fiber contain good leach and also fiber fiber not leach (soluble and insoluble dietary fiber), so fledged khasiatnya for blood circulatory system health and digestion. Also moke fiber can easily be utilized in alimentary processing and not evoke sensori's denaturing or organoleptik is food. O00O