Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time

Badriah EL, Suranto, Purwoko T. 2008. Processing soy sauce from golden apple snail (Pomacea canaliculata) by koji fermentation and addition of pineapple extract (Ananas comosus). Biofarmasi 6: 1-7. Pomacea canaliculata had high protein content. Pomacea canaliculata could be used as a raw material in the production of soy sauce. Soy sauce is a liquid product made by fermentation or enzymatic. The addition of enzyme in the production of soy sauce can shorten the moromi fermentation process and increase nutrition improve. Bromelain was one of enzyme used in the production of soy sauce. This enzyme can be found in pineapple. The aims of the research were to determine the nutrition value of Pomacea soy sauce including carbohydrate, proteins and lipids contents and to determine the optimal pineapple extract rate in the production of Pomacea soy sauce by koji fermentation. The research was conducted through two phases, which were koji fermentation and continued hydrolysis by using the pineapple extract concentration variation [3:1, 3:2 and 3:3 (koji: pineapple extract)]. Pomacea canaliculata was fermented with Aspergillus oryzae for 7 days until producing koji. Koji was soaked in a salt solution of 20% (1:4, b/v) and added pineapple extract with concentration variation of (3:1, 3:2 and 3:3) for 3 days until it produced moromi. Moromi filtrate with extract pineapple variation (3:1, 3:2 and 3:3) was analyzed for the value of carbohydrate (sugar and starch), protein and lipids. Moromi filtrate was added by the spices and would produce Pomacea sauce. Finally, Pomacea sauce was tested preferably including the flavor, aroma, and color. Preferable test was analyzed by non-parametric statistic with Friedman Test and followed with Wilcoxon Ranking Method. The results of research showed that the value of sugar reduction on Pomace canaliculata sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 94.0849 mg/g, 132.5846 mg/g and 172.7485 mg/g, respectively. The starch value of Pomacea sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 35.8643 mg/g, 48.7123 mg/g and 52.5068 mg/g, respectively. The value of proteins content which dissolved on Pomacea sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 1230.196 mg/g, 1365.891 mg/g and 1475.016 mg/g, respectively. The value of lipids on Pomacea sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 4.1333 mg/g, 6.9333 mg/g and 7.1333 mg/g, respectively. The data preferable test, aroma and color on Pomacea sauce with pineapple extract variation of 3:3 were preferred than pineapple extract variation of 3:1 and 3:2. If the comparison with commercial sauce, Pomacea sauce was still less be taken a fancy to taste, flavor, and color.

Leucaena leucocephala was one of Mimosaceae family which had high protein content nearly the same value as in Soya beans protein content. L. leucocephala could be used as the substitution of Soya beans in production of soy sauce. Soy sauce was one of fermentation liquid products which had flavor and aroma as meat, and had high nutrition value. The aims of the research were (i) to analyze nutrition value in seeds, koji and moromi including carbohydrate, proteins and lipids and (ii) to know the potency of L. leucocephala as raw material in production of soy sauce by fermentation method with Aspergillus oryzae as inoculums. Fermentation was one of soy sauce production processes that involved two steps: (i) the solid stage fermentation and (ii) the brine fermentation. L. leucocephala was fermented with A. oryzae for 3-5 days to produce koji. Koji was soaked in salt solution 20% (1:5 b/v) then it was fermented for 30 days to produce moromi. Nutritional values in L. leucocephala seeds, koji, and moromi was analyzed, i.e. carbohydrate (sugar reduction and starch), protein, and lipids. Moromi filtrate was added by spices to Leucaena sauce. Finally, preferable Leucaena sauce was tested including flavor, aroma, and color. Preferable data was analyzed by non-parametric statistic; it was Friedman Test and followed Wilcoxon Ranking Method. The result showed that value of reducing sugar in L. leucocephala seeds, koji and moromi were 78.38 mg/g; 119.08 mg/g; and 164.29 mg/g. Starch value of seeds, koji and moromi were 274.36 mg/g; 260.92 mg/g and 179.50 mg/g. The value of dissolved protein in seeds, koji and moromi were 107.44 mg/g; 86.1 mg/g; and 208.56 mg/g. The value of lipids on seeds, koji and moromi was 158.87 mg/g; 51.35 mg/g; and 80.86 mg/g. The data of preferable test on Leucaena sauce’s taste was the same as ABC sauce but the aroma of Leucaena sauce had the lowest score than the others. More over, the four kinds of sauce were not different significantly in color. L. leucocephala had potency as raw material in production of soy sauce by fermentation method with A. oryzae as inoculum.

Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai

Soy sauce is a traditional salty liquid condiment produced by fermenting soybeans. However, the increasingly high price of soybeans on the market has led to the need for alternative substitutes to the raw material for making soy sauce. Sorghum (Sorghum bicolor (L.) Moench.) is a cereal crop that is widely grown in Indonesia and has high carbohydrate and protein content but has yet to be utilized optimally, so sorghum has the potential to be used as a functional. The sensory quality of soy sauce is affected by the fermentation process. This research aims to analyze the effect of adding yeast variations and fermentation time on the physicochemical and sensory quality characteristics of sorghum soy sauce. The research method used a wholly randomized factorial design with three repetitions. The first factor is yeast variations, which use two levels, Rhizopus oligosporus and Saccharomyces cerevisiae. The second factor is the fermentation time, with four levels, namely 7, 11, 15, and 19 days. The resulting soy sauce is then analyzed for protein content, acidity, viscosity, and sensory analysis using the attributes of taste, color, and flavor. The data obtained was processed with SPSS software using two-way ANOVA and Least Significant Difference (LSD) if the results obtained had a significant effect. The research results showed that the use of various types of yeast has a substantial impact on the protein content, viscosity, and flavor attributes of sorghum soy sauce. Meanwhile, fermentation time treatment had a significant effect on acidity and color. Overall, the best treatment was obtained by adding Saccharomyces cerevisiae with a fermentation time of 11 days, resulting in a protein content of 1.32%, acidity of 4.60, and viscosity of 3.11 cp. Sensory analysis showed that the best treatment was soy sauce fermentation using Rhizopus oligosporus for 11 days, which obtained a taste attribute value of 3.24, flavor value of 2.21, and color value of 3.96.

In the harvest season, besides good quality pomelos, many unqualified pomelos exist for commercial purposes. However, these products still have much potential to be exploited to optimize profits for producers. Therefore, this study was conducted with the aim of developing a alcohol pomelo beverage (APB) process from pomelo to create added value for this fruit. In this study, pomelo fruit, a tropical fruit with high nutritional values, was used as the primary substrate for a process of alcoholic fermentation using Saccharomyces strains. The indicators included yeast with a density of 103, 105, and 107 CFU/mL, initial total soluble solid (TSS) was 19, 23, and 27, and the fermentation time was 0, 6, 8, 10, 12, and 14 days. The result shows that the optimal fermentation process could be carried out at the initial TSS of 27%, yeast density of 103 CFU/mL, and fermentation time of 12 days to attain the final product with the alcohol content of 10.35% (v/v). In addition, the final product was found to show the presence of phytochemicals such as phenols, tannins, flavonoids, alkaloids, coumarins, quinones, saponins, terpenoids, and steroids. The total polyphenol content in beverage was 271.3 mg GAE/mL, highly correlated to its antibacterial capacity. Besides, the antioxidant capacity of APB was also recorded through the DPPH free radical scavenging ability of 11,599 µg/mL and H2O2 of 14.33 µg/mL, respectively. Sensory evaluation results recorded positive feedback on odor (4.2/5) and acceptability (4/5). In summary, APB products have nutritional value and organoleptic characteristics that are suitable for the consideration of large-scale production expansion in the future.

稻田温室气体减排措施对稻米氨基酸含量的影响

The experiment was carried out using factorial combination of two enset varieties, three fermentation time, and two processing methods with tree replication, to investigate the effects of fermentation time, variety and processing methods on physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho. In this study, kocho samples were prepared from Kinnare and Astare enset variety, and processed by modified and traditional Gurage kocho processing methods. The modifications were made by adding minimally boiled pulp of chopped pseudo stem in traditional processing methods of kocho. All processed kocho samples were then fermented for 10, 20 and 30 days. The results revealed that physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho were affected by fermentation time, enset variety and processing methods. Kocho samples of Kinnare variety resulted in higher TTA and lower pH than those of Astare variety, which showed 0.55% LA and pH of 4.86. Modified Gurage kocho processing method resulted in lower TTA and higher pH value. As fermentation time increased, crude fiber, ash and carbohydrate contents decreased; moisture and crude protein contents increased; however, crude fat content of kocho samples did not show significant change. Higher crude protein, crude fat and carbohydrate contents were recorded for kocho samples from Kinnare variety, on the other hand, kocho samples from Astare variety resulted in higher crude fiber, total ash, and moisture content. Kocho of Kinnare variety had resulted in higher counts of LAB, yeast and mold, total aerobic bacterial and lower counts of coliform bacteria. Kocho samples processed by traditional Gurage processing method resulted in higher yeast and mold counts and coliform counts, while kocho samples prepared by modified Gurage processing method resulted in higher LAB, and total aerobic bacterial count. Sensory evaluation showed that kocho bread baked from kocho of Kinnare variety, prepared by modified Gurage processing, followed by fermentation, was the most liked than kocho breads from Astare variety in the study.

Tempeh is known as a typical Indonesian fermented food that usually uses soybeans as the main ingredient. However, the high dependence on soybean imports has encouraged efforts to find local raw material sources, one of which is winged bean seeds (Psophocarpus tetragonolobus) which have high protein content. This study aims to evaluate the impact of variations in fermentation time on weight loss, protein content, and sensory (organoleptic) quality of tempeh made from winged bean seeds. The study was conducted using a non-factorial Completely Randomized Design (CRD), consisting of four fermentation time treatments, namely 36, 48, 60, and 72 hours. The parameters observed included the level of weight loss, protein content, and organoleptic test results in two stages, namely before and after frying, involving panelists as assessors. The results of observations showed that the longer the fermentation lasted, the weight loss tended to decrease, but was also accompanied by a decrease in protein content. Fermentation for 36 hours produced the highest protein content, which was almost equivalent to the protein content of soybean tempeh. In addition to being an alternative source of vegetable protein, winged bean plants are also known to be rich in antioxidant compounds and essential nutrients that provide health benefits, such as maintaining heart function, preventing diabetes, strengthening the immune system, and supporting digestive function. Based on the results of organoleptic tests, fermentation for 60 to 72 hours provided the best sensory quality in tempeh before frying, while after frying there was no significant difference between treatments. Therefore, it can be concluded that fermentation time has a significant effect on the quality of winged bean seed tempeh, and shows that winged bean seeds have great potential as an alternative to soybeans in the development of tempeh products. Keywords: tempeh, winged bean seeds, weight loss, protein content, organoleptic test

Generally yogurt drinks are made from cow’s milk, whereas buffalo milk has a higher nutrition value than cow’s milk. The objective of this study was to produce yoghurt drinks from buffalo milk and determine proximate composition and sensory quality of the product based on starter concentration and fermentation time. The experiment was carried out using a completely randomized design of factorial patterns consisting two factors, i.e. starter concentration (3, 5 and 10%) and fermentation time (8 and 12 hours). The results of proximate analysis obtained showed starter concentration had significant effect on moisture, fat, protein and carbohydrate contents. While fermentation time had significant effect on fat and protein contents. The sensory evaluation result showed significant differences among the yoghurt drink samples. Sample F (10% starter concentration and 12 hours fermentation time) had the highest scoore in sensory atributes.

Layers diets typically contain 15–20% soya due to its high crude protein content (ca. 36%). Reliance on soya for protein can result in large increases in cost of feed due to the law of supply and demand as a global commodity. Lupin grains have high protein content (35–40%) but previous experience with white lupins has shown toxic effects in poultry due to high levels alkaloids and poor performance due to anti-nutritional Non-starch polysaccharides (NSP). Here blue lupins either processed or whole were trialled for their potential as a protein source. Point of lay chickens (64) at 16 weeks of age were weighed and allocated to 16 coops of four hens. Coops, as the experimental unit, were randomly allocated to four treatments: layers mash with soya (Control); or layers mash with 150g of lupin/kg diet with the lupin either: whole (Whole); dehulled (Dehulled) or dehulled + a solid state fermentation enzyme extract (SSF; 150g/tonne DM). All diets were ground and formulated to be balanced for energy, crude protein and essential amino acids using NIRS. No difference in growth rate, final hen weight, DM and water intake, eggs per day, mean egg weight, yellowness of yolk or chroma was found between treatments. There was a trend (P<0.1) for the SSF treatment to produce less heavy shells and a significant effect for the lupin treatments to have redder yolks (P<0.001). Fecal DM and bacterial counts were not different and there was no sign of enteritis or intestinal tissue hyperplasia from hen autopsies. Inclusion of blue lupins in the diet of laying hens at a rate of 150g/kg DM resulted in no adverse effects in production or hen health and could be used as part of a balanced ration with inclusion of NSP degrading enzymes to reduce reliance on soya protein.

The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p &lt; 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.

The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p &lt; 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.

Protein content and amino acid profile of wild mushrooms depend on environmental conditions.

The search for new protein sources for food formulation is increasing. Black soldier fly (Hermetia illucens) larvae have high levels of protein, good fat content and are rich in essential amino acids, making them an alternative source of dietary protein. In this work, the nutritional properties and metabolomic characterization of black soldier fly larvae meal native to the Peruvian Amazon reared on three organic waste substrates were carried out. The three meals had a high protein content (38.90-44.68%), lipids (26.96-31.01%), as well as a high potassium, calcium and low sodium content. The larvae meal fed with orange bagasse presented the best content of iron and manganese. The fatty acid profile showed a high content of palmitic, oleic and linoleic acids for the three flours. The most abundant essential amino acids in the three meals were leucine, lysine and valine. A total of 48 compounds were identified in the larvae meal fed with orange bagasse, 24 compounds in the larvae meal fed with oats and 44 compounds in the larvae meal fed with ripe banana pulp. These results indicate that black soldier fly larvae meals native to the Peruvian Amazon are a good source of proteins, minerals, essential amino acids and unsaturated fatty acids with high nutritional value.

Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between "slightly like" and "like it very much".