Saponins and Tannin Levels in Chayote, Mung Beans, and Biscuits from Chayote and Mung Beans

Jamaludin M. Sakung; Sitti Rahmawati; Sri Hastuti Pulukadang; Afadil Afadil

doi:10.3889/oamjms.2022.10130

Authors

Jamaludin M. Sakung Department of Health Biochemistry, Faculty of Teacher Training and Education, Tadulako University, Palu, Indonesia
Sitti Rahmawati Department of Mathematics and Natural Sciences Education, Faculty of Teacher Training and Education, Tadulako University, Palu City, Indonesia
Sri Hastuti Pulukadang Department of Mathematics and Natural Sciences Education, Faculty of Teacher Training and Education, Tadulako University, Palu City, Indonesia
Afadil Afadil Department of Mathematics and Natural Sciences Education, Faculty of Teacher Training and Education, Tadulako University, Palu City, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2022.10130

Keywords:

Biscuits, Chayote, Mung beans, Saponin, Tannin

Abstract

BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits.

AIM: The purpose of this study was to determine the levels of saponins and tannins in biscuits made from chayote and green beans.

METHODS: Saponins and tannins in the samples were extracted and analyzed using the Gravimetric method. The tannin content of flour and biscuits based on chayote and green beans was analyzed spectrophotometrically.

RESULTS: The results of the saponin analysis of biscuits made from chayote, flour, and chayote were 5.693%, 2.813%, and 2.574%. Meanwhile, the tannin levels were 1.143%, 4.308%, and 1.922%, respectively. The saponin levels in biscuits made from mung bean, flour, and mung bean obtained were 6.742%, 4.593%, and 4.315%, respectively, while the tannin levels were 4.464%, 3.250%, and 3.893%, respectively. From the sample of chayote and green bean flour biscuit formulation (1:1), the saponin content was 1.558%, while the tannin content was 3.436%.

CONCLUSION: In mung bean flour and mung bean biscuits, the saponin content was higher than that of chayote flour and chayote biscuits. The increase in tannin content in the formulation (1:1) was derived from mung bean flour, because the tannin content in mung bean was higher than that of chayote.

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