EFFECT OF TRADITIONAL KALIO AND RENDANG SLOW-COOKING PROCESSES ON THE NUTRITIONAL QUALITY OF RED KIDNEY BEANS (PHASEOLUS VULGARIS L.)

Abstract

Red kidney bean kalio and rendang are popular traditional Indonesian foods traditionally prepared through prolonged slow-cooking. However, information on the nutritional changes occurring in red kidney beans during the production of these products remains limited. This study aimed to evaluate the changes in proximate composition, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), pepsin digestibility, and amino acid profiles during traditional processing into kalio and rendang. The proximate composition changed significantly during processing. Moisture contents of raw beans, kalio and rendang were 16.60%, 55.60%, 41.69%, respectively, while ash contents were 4.25%, 2.25%, 3.65%. Protein content decreased from 24.11% in raw beans to 12.97% in kalio and increased to 14.18% in rendang, whereas fat content decreased from 2.46% to 1.26% and subsequently increased to 5.34%. Carbohydrate content decreased from 52.58% in raw beans to 27.92% in kalio and 35.14% in rendang. On a dry-weight basis, SDF changed from 5.28% in raw beans to 4.56% in kalio and 5.86% in rendang, while IDF increased from 12.57% to 14.67% and 15.89%, respectively, resulting in an increase in TDF from 17.85% to 19.23% and 21.75%. Pepsin digestibility increased from 49.15% in raw beans to 56.05% in kalio and subsequently decreased to 52.62% in rendang. The amino acid profiles of all samples showed a predominance of non-essential amino acids, with methionine identified as the primary limiting amino acid. These findings provide a basis for future studies evaluating functional properties and potential health benefits of kidney bean kalio and rendang.