THUNGADI, WIDODO (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT MUNGJAM (LOW CARBS GREEN BEAN JAM). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Green bean (Vigna Radiata) alternatively known as the moong bean, green gram, or mung. It have been used in many varieties of dishes around the globe, it add so much flavor and texture to dessert and even savory dishes. In Asia mung bean are commonly used in various cuisines, it can be made to paste, porridge, ice cream, pancakes and usually used for filling. These day most product using chemicals for their product to minimize the cost but it can be a problem if you consume it everyday especially in jam. These "MungJam" that i created is using any chemical preservative and it can be nutritious at the same time, mung bean are a high source of nutrients including: manganese, potasium, folate, zinc and various B vitamins. They are also high in protein resistant starch and a dietary fiber. Nowadays we can find mung bean in most of our everyday product like dried form like powder and seed, for example in dried powder as whole uncooked beans, bean noodles, and also as sprouted seed while in dried seed may eaten raw, cooked, fermented, milled, or ground into flour. Mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obsesity.
| Item Type: | Thesis (Diploma) | ||||||
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| Contributors: |
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| Additional Information: | 1574130010081 | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 17 Apr 2020 07:38 | ||||||
| Last Modified: | 17 Apr 2020 07:38 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/168 |
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