Kajian daya cerna pati cookies kecambah sorgum (Sorghum bicolor [L.] Moench) dengan tersubstitusi tepung kacang tunggak (Vigna unguiculata L.)
نویسندگان
چکیده
The high use of wheat flour today makes Indonesia dependent on imports. One the commodities that can replace is sorghum (Sorghum bicolor [L.] Moench), this confirmed by various studies. purpose study was to determine balance and cowpea as raw materials for making cookies which have starch digestibility characteristics. This used a Randomized Block Design (RAK) method consisted six treatments three replications. were proportions 90:10, 80:20, 70:30 sprouts 70:30. results showed with 90:10 best treatment 23.35% digestibility.
 
 Keywords: Cookies, Sorghum, Starch Digestibility.
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ژورنال
عنوان ژورنال: Composite
سال: 2022
ISSN: ['2685-6646']
DOI: https://doi.org/10.37577/composite.v4i1.395