Studies on tempeh. I. Processing and nutritional evaluation of tempeh from a mixture of soybean and groundnut.

Bai, R. G. and Prabha, T. N. and Rao, T. N. R. and Sreedhara, V. P. and Sreedhara, N. (1975) Studies on tempeh. I. Processing and nutritional evaluation of tempeh from a mixture of soybean and groundnut. Journal of Food Science and Technology, India, 12 (3). 135-138, 22 ref..

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Abstract

A process for the preparation of tempeh (a fermented soybean food) with a mixture of groundnut and soybean was standardized. Tempeh was prepared with 3 strains of Rhizopus oligosporus NRRL 2710, 2549 and 514. The 2 types of tempeh prepared were analysed for ash, moisture, crude fibre, total protein, total fat, total sugars, amino N, soluble solids and soluble N. The protein quality of the tempeh samples were evaluated by growth of rats, PER and NPU of diets. It was concluded that a tempeh like product could be prepared successfully with a mixture of soybean and groundnut. Fermentation of soybeans or a mixture of soybean and groundnut resulted in an increase in the crude fibre, fat and soluble solids. No differences were observed in the growth rates of rats or PER or NPU when autoclaved unfermented soybeans and soybean tempeh samples were fed. Tempeh prepared from a mixture of soybean and groundnut had a better protein quality than soy tempeh. All the tempeh samples tested had PER values greater than 2.0.

Item Type:	Article
Uncontrolled Keywords:	GROUNDNUTS-; tempeh, groundnuts use in; NUTRITIONAL-VALUES; tempeh, nutritional values of; TEMPEH-; groundnuts use in tempeh; nutritional values of tempeh
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 16 Nutritive value
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 10:39
Last Modified:	18 Nov 2016 08:27
URI:	http://ir.cftri.res.in/id/eprint/7100

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