Characteristics of Composite Flour Made of Kidney Bean and Soybean

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. are sources of vegetable protein. One form development legume products is composite flour. The aim this study was analyze physical chemical characteristics flour made kidney soybeans. experiment designed using Completely Randomized Design with nine treatments each treatment replicated three times. factor investigated formulation from bean soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%). swelling power, solubility, color, white degree, moisture content, ash, protein, fat, carbohydrate content were analyzed. results showed that higher percentage caused a decrease on redness flour, but it increased value lightness yellowness Composite had level, while protein fat content. contents in accordance standard for products.