Abstract
This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.
Highlights
The constant evolution of food industry has been showing technological and scientific progress on development of new products
The low notes obtained by the bean tempeh hamburger characterize it as a non-sensorial accepted product
Tempeh may be an interesting option for the use of commercially low-value grains and for adding value to common beans
Summary
The constant evolution of food industry has been showing technological and scientific progress on development of new products. Convenient products and the rapid change of consumer tastes stimulate the consumption of innovative products (Yannakoulia et al, 2018). Following this trend, tempeh, a traditional Indonesian food produced by fermentation of soybean using Rhizopus fungi species (Nakajima, Nozaki, Ishihara, Ishikawa, & Tsuji, 2005) is regarded as an interesting source of protein, vitamin B complex, such as vitamin B12, soluble dietary fiber and bioactive compounds, showing antioxidant activity, reducing antinutritional factors and increasing legume digestibility (Bento, Bassinello, Colombo, Vital, & Carvalho, 2020). The development of a hamburger of bean tempeh can be a good market opportunity
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