Characterization of physicochemical properties and enzymatic digestibility of lotus (Nelumbo nucifera) tempeh through different methods

Abstract

This study aimed to determine the impact of different methods (boiling and/or steaming) in lotus (Nelumbo nucifera) tempeh making on its physical and chemical characteristics. The modified methods through 5 mins (A1), 10 mins (A2), and 15 mins (A3) of steaming, and twice boiling method (A4) were applied as the treatment. The results showed that the A4 method had significantly affected the nutritional value (76.60% water, 2.48% ash, 5.60% fat, 38.38% protein, and 53.55% carbohydrates), and hardness (9.93 N/s) of the sample, not in pH and colour. The twice boiling method in the A4 sample could improve the digestibility of not only protein (64.89%) but also starch (31.09%). However, the protein digestibility of lotus tempeh was higher than that of starch. It was concluded that the A4 treatment was more effective in producing lotus tempeh. Lotus tempeh could be good functional food with physicochemical and digestibility