Effect of The Addition of Cowpea (Vigna unguiculata) on The Proximate Composition of Sprouts Sorghum Rice (Sorghum Bicolor (L) Moench)

Sorghum (Sorghum bicolor (L) Moench) is a local food that can be used as an alternative for rice. Sorghum consists of low protein; thus, combination with nuts or sorghum seed germinations process can be an attempt for a solution to increase the protein levels in food-based sorghum. The purpose of this research was to determine the composition of sorghum rice and sprouts sorghum rice combined with cowpea. An experimentally descriptive method with six treatments was conducted to evaluate the combination of sorghum and sprouts sorghum with cowpea (90:10, 70:30, and 50:50 ratios). The results showed that the proximate composition of sprouts sorghum rice has changed with the addition of cowpea and germination. The cowpea substitution increased the protein and ash content but decreased the water, fat, and carbohydrate content. Germination of sorghum could increase the level of protein and water but reduce the level of ash, fat, and carbohydrate.