Bean Tempeh Research Articles

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh.

The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.

The Effects of Salt Particle Size and The Formulation of Nagara Bean Tempeh Flour with White Oyster Mushroom on Salty and Umami Taste Perception

The prevalence of hypertension in South Kalimantan based on the health development program in 2018 reached 44.1%, which means South Kalimantan is the province with the highest prevalence of hypertension in Indonesia. Excessive consumption of salt (sodium) can cause a direct impact on blood pressure: people with high levels of salt consumption have an increase in blood pressure. Efforts to reduce salt consumption must also pay attention to the level of acceptance by consumers. Seasoning reformulation should maintain the product taste. Among various seasoning reformulation technologies are reducing salt particle size and blending salt with other ingredients as a flavor enhancer. This study aimed to determine the roles of salt (NaCl) size and the addition of the Nagara bean tempeh flour and oyster mushroom formulation in enhancing the umami taste to reduce salt use. Reducing the salt particle size down to 100 mesh had not given any significant effect yet on the strengthening of the perception of salty and umami taste. On the other hand, the formulation of Nagara bean tempeh flour and white oyster mushroom in a ratio of 100:0 could give a strong perception of umami taste to the seasoning powder, which was no different from the formulation in a ratio of 90:10. In conclusion, the glutamate component contained in Nagara bean tempeh flour can be an alternative source of good umami taste.

Protein Isolate of Jack Bean Tempeh (Canavalia ensiformis) by Spray Drying Method with Variation of Inlet Temperature

Protein isolation from beans is commonly carried out to increase protein availability and digestibility. Protein isolates made through the spray drying process have functional properties and characteristics. The variation of spray drying inlet air temperatures affects the properties of jack bean tempeh protein isolate (JTPI). The protein of jack bean tempeh was extracted and isolated using the method of the isoelectric point approach. The isoelectric point of jack bean tempeh was determined at a pH of 4.20 using the turbidimetry method. The research aimed to identify different inlet spray drying air temperatures on the physical characteristics and functional properties of JTPI. The spray drying method of JTPI was carried out using variations in inlet temperatures were 140°C, 150°C, and 160°C, and then moisture content, protein content, water holding capacity (WHC), and microstructure by Scanning Electron Microscopy were determined. The results showed that the 150°C inlet air temperature variation gave the lowest value for JTPI moisture content (3,91±0.04%). In comparison, the 160°C inlet air temperature variation gave the highest value for JTPI protein content (49.6±0, 30%) and JTPI water holding capacity (3.89±0.03 ml/g). The microstructure of JTPI obtained was porous, with a more spherical shape found at lower inlet temperature but wrinkled at the higher inlet temperature. The inlet temperature also affects the particle size JTPI. The inlet temperature of 160°C can be carried out to produce JTPI, which requires both high protein content and water holding capacity.

Development of Non-Soybean Tempeh from Cowpea Bean and Koro Bean

Tempeh is a fermented food product that is very widely consumed in Indonesia because of it has a low price but high in nutritional value and health benefits. Tempeh made from non-soybean ingredients, can be used as an alternative of local abundant beans in Indonesia and also to reduce the dependence on imported soybeans. So the purpose of this study was to determine the effect of using non-soybeans ingredients, cowpea beans; koro beans; and mix of both beans on the manufacture of tempeh and to evaluate the microbiological characteristic and chemical composition of tempeh products. Non-soybean tempeh was made with the proportion of cowpea bean and koro beans 0:100; 50;50; 100;0 (g/g) then inoculated and incubated at 30 ±2 °C for 36 hours. The microbiological characteristic of non-soybean tempeh was evaluated from the viability of the mold in tempeh. The highest viability comes from koro bean tempeh, which was 7.3 log cfu/gram. The chemical composition of non-soybean tempeh was evaluated from water content, crude protein, fat, carbohydrates, ash, crude fiber and nitrogen content. The highest crude protein content was obtained from koro bean tempeh sample, which was 41.5%. The production of non-soybean tempeh is expected to be an alternative to fermented food products made from local ingredients at affordable prices but with good nutritional quality. So it is hoped that non-soybean tempeh can also be produced from other beans that have not widely used but have a huge nutritional value.

Angiotensin Converting Enzyme (ACE) Inhibitory Activity and Extract Protein Profiles of Mung Beans (Vigna radiata L.) Tempeh which Fermented by Rhizopus sp

Angiotensin Converting Enzyme (ACE) is the enzyme which controls blood pressure. In patients with hypertension, ACE inhibitors are needed to decrease blood pressure. One type of ACE inhibitors is bioactive peptides from mung bean (Vigna radiata L.) tempeh. The aim of study is to know Angiotensin Converting Enzyme (ACE) inhibitory activity and profile of protein extract of mung beans (Vigna radiata L.) tempeh which fermented by Rhizopus sp. Mung beans were fermented with 0,2 and 0,4% Rhizopus sp for 42 hours, observations are made every 6 hours. The dissolved protein and degree of hydrolysis of mung bean protein tempeh extract were measured. The ACE inhibitory’s activity of this protein extract is expressed in percent and protein profile showed by SDS-PAGE. The result of study is the highest ACE inhibitory activity was obtained by mung beans tempeh fermented for 24 hours by 0.4% Rhizopus sp. Protein extract contains dissolved protein 351 mg/mL, the degree of hydrolysis was 18.68% and the ACE inhibitory activity was 75%. Profile protein from SDS-PAGE analysis showed the presence of proteins with molecular weights of 12, 54, 98 and 125 kDa. Therefore, mung beans tempeh has the potential to be developed to be functional antihypertensive foods.

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food consumption. This study was carried out to evaluate the proximate and functional properties of the flour as well as evaluate the biscuit samples for physical properties, anti-nutrient content, minerals composition and anti-oxidant properties of biscuits produced from wheat flour fortified with African yam bean tempeh flour. The physical parameters varied from 3.12 – 4.22mm, 1.30 –2.81, 4.59 – 6.89g, 1.5 – 2.4mm and 1.25 – 3.65N for diameter, spread ratio, weight, height, and break strength. The proximate composition of the flour varied from 0.05 – 3.46%, 12.6 – 28.74%, 0.84 – 3.18%, 1.37 – 3.76%, 58.64 – 84.74% and 2.22 – 11.4% for ash, protein, crude fiber, crude lipid, carbohydrate and moisture of the flour, respectively. The functional properties ranged from 14.66 – 20.2%, 0.70 – 0.78 (g/ml), 0.71 – 10.57%, 18.08 – 41.03% and 0.71 – 0.74% for water absorption capacity, bulk density, oil absorption capacity, foam capacity and emulsion capacity, respectively. The anti-nutritional properties ranged from 0.067%, – 0.437mg/100g, 0.013 – 0.067%, 0.112 – 0.146%, 0.015 – 0.038%, 0.168 – 0.401, 0.040 – 0.401%, 0.017 – 0.040% for tannin, phytate, saponin, oxalate, alkaloid, phenol and flavonoids, respectively. The anti-oxidant properties were in the range of 0.081 – 0.465%, 0.026 – 0.047%, 0.035 – 0041 mg/100g for scavenging activity, reducing power assay and Beta carotene, respectively. The mineral contents - iron, magnesium, calcium and phosphorus ranged from 4.18 – 13.06, 2.70 – 32.17, 61.04 – 201.42 and 3.76 – 30.42%, respectively. These results suggest that the fortification of wheat flour with Africa yam bean flour can improve the nutritional quality of biscuits.

Aroma, Phenols and Antioxidant Activities of Black Bean Tempeh Before and After Fermentation

Aroma, Phenols and Antioxidant Activities of Black Bean Tempeh Before and After Fermentation

The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.)

Red bean tempeh is a processed product from nuts which is formed by the help of Rhizopus sp, mold through a fermentation process. One of the uses of red bean production through the boiling and fermentation process is an effort to increase the variety of red bean processing to increase the nutritional value of kidney beans. Purpose To determine the nutritional content and analysis of nutritional content in boiled red beans and red bean tempeh. This study was a pre experimental design. With a completely randomized design approach. The research carried out is by making preparations in the form of boiled red beans and red bean tempeh and then tested for nutritional content. The analysis test for protein content used the kjedahl method, the fat content used the Soxhlet method, the carbohydrate content used the anthrone method, and the fiber content used the reflux method. Statistical analysis of different tests was performed using the independent t test, with data distribution normally distributed. The average yield of nutrient content in boiled red beans was 18.77% protein, 4.03% fat, 27.40% carbohydrates, and 18.25% fiber. The nutritional content of red bean tempeh is 12.26% protein, 3.96% fat, 34.75% highest carbohydrate, and 22.10% fiber. The most significant test results were the carbohydrate content (p = 0.001) and the protein content (p = 0.021). Fat (p = 0.965) and fiber (p = 0.399) content showed no significant difference. There are differences in the nutritional content of boiled red beans and red bean tempeh, namely in the carbohydrate content and protein content, which shows a significant difference (p &lt;0.05).

Efficiency of natural folic acid in infant poured cream soup using mocaf for complementary feeding

Food additives using mocaf flour is a novelty as carrier of natural folic acid. This experiment work aims to find out optimization in adding mocaf to infant poured cream soup fortified by fortificant A (mixture of soy tempeh, nixtamalized yellow dent corn and fermented broccoli) and fortificant B (mixture of mung bean tempeh, nixtamalized yellow dent corn and fermented broccoli) on the whole compositions, particularly folic acid, characteristic, and efficiency for each component before and after pouring. Adding mocaf was conducted at concentrations of 0, 6, 12, 18, 24, and 30% (w/w, base formula of cream soup). The result of experiment showed that optimization for both folic acid in infant poured cream soup A and B were achieved at mocaf concentration of 24% (w/w, base formula of cream soup), which was able to increase folic acid 121.75% (1.22 folds) and 164.69% (1.65 folds), and total sugars 268.92% (2.7 folds) and 58.69% (0.59 fold), respectively compared with concentrations of folic acid and total sugars without adding mocaf (0%). In these conditions, both poured cream soup A and B gave efficiency on recoveries of folic acids of 46.62% and 51.34%, dissolved protein of 16.87% and 4.53%, total solids of 10.94% and 10.59%, total sugars of 57.86% and 39.73%, reducing sugars of 30.46% and 40.16%, respectively compared with concentration for each component without pouring which yields one (1) of dominant folic acid monomer with molecular weight 442.57 Da. and 2 folic acid monomers with MW of 442.12 Da. and 442.27 Da.. Meanwhile, particle size distribution at quantities of 10, 50, 90% were subsequently 8.94, 16,54, 125.02 μm and 9.54, 17.34, 106.49 μm, average particles size of 39.81 and 41.07 μm dominated by volatile compound as acetic acid of 14.86% and 27.97%, sucrose compound of 43.99% and 23.46%, methyl ester of 23.29% and 15.28%, ethanol of 14.10% and 11.67%, and fatty acids of 3.77% and 21.61%.

Potency of Modified Cassava Flour as Binder and Thickener in Formulation of Instant Infant Porridge using Fortificant of Natural Folic Acid

A dry mixing process in preparation instant and pour infant porridges fortified by natural folic acid of A and B, and added by modified cassava (mocav) flour as thickener and binder had been conducted. Fortificant of natural folic acid of A and B are a mixture of soy bean tempeh, nixtamalized yellow corn and fermented broccoli, and a mixture of mung bean tempeh, nixtamalized yellow corn, and fermented broccoli. This experiment aims to optimize by adding mocav flour and the best type of natural folic acid in preparing instant and pour infant porridges for complementary breastfeeding (CBF) and its characteristic on the whole composition, particularly folic acid, characteristic of folic acid monomer, volatile compounds, particle size, and particle size distribution on instant and pour infant porridges. The experiment were done on mocav flour with concentrations of 0, 6, 12, 18, 24, and 30% (w/w of base formula of infant porridge) with fortificant of natural folic acid of A and B, and pouring to produce instant and pour infant porridges A and B. The result of experiment showed that based on folic acid, process optimization was achieved on fortificant A at mocav concentration 18% (w/w, based formula of porridge) and increase folic acid 532.26% (5.30-folds), dissolved protein 226.62% (2.27-folds), total sugars 120.44% (1.20-fold), however drop total solids 4.61% and reducing sugars 14.94% in instant infant porridge compared to each components concentration in base formula of infant porridge. In this condition, volatile compounds of instant infant porridge and pour infant porridge dominated by acetic acid and its derivatives (44.21%), and furan and its derivatives (29.812%).

Kandungan Metabolit Sekunder Tempe Kacang Merah (Phaseolus vulgaris)

Soybean is a bean that is basically used as raw material for making tempeh, but the need for soybeans is not balanced with the amount of production in Indonesia. Therefore it is necessary to study the secondary metabolites needed in red bean tempeh (Phaseolus vulgaris) for alternatives to soybeans as another raw material from non-soy beans produced from Indonesia. The purpose of this study was to determine the content of secondary metabolites present in red bean tempeh. Samples were obtained from the Sulawesi region. The analytical method used in this study are qualitative submitting flavonoids, alkaloids, terpenoids, tannins, and saponins. The results obtained from studies that have been carried out namely red bean tempeh are proven to have all the composition of secondary metabolites with the exception of saponins.

KANDUNGAN PROTEIN BIJI DAN TEMPE BERBAHAN DASAR KACANG-KACANGAN LOKAL (FABACEAE) NON KEDELAI (SEEDS AND TEMPEH PROTEIN CONTENT FROM NON SOYBEAN FABACEAE)

Soybean is the main raw material for the making of tempeh. Currently the domestic soybean production is still not able to fullfill the needs of local tempeh industry, so the fulfillment of the needs of the raw material became dependent on imports. An alternative solution that can be used to reduce the reliance of imported soybeans are against using the beans such as local hyacinth bean known as komak with brown and white seed (Lablab purpureus (L.) Sweet), kratok or komak kace (Phaseolus lunatus), gude/lebui (Cajanus cajan) as an alternative to the main raw material in the making of tempeh. This research aims to uncover the total seed protein content of the beans before and after processed into tempeh. Protein content tests done with the Kjehdahl method, water content by the method of oven (gravimetric) as well as the ash levels with the furnice method. The results showed that there is a difference in the levels of protein content when the seed processed into tempe. The highest seed protein content owned by lebui/gude (20.90%), komak with white seed (20.26%), komak with brown color seed (20.24%), and komak kace/kratok (18.73%). After being processed into tempeh, protein content from the highest is white seed komak/hyacinth bean tempeh (14.70%), lebui tempeh (12.23%), komak kace/kratok tempeh (11,81%), and tempeh made by komak/hyacinth bean with brown seeds (9.89%).

Formulation of mixture powder as fortificant of natural folic acid in preparation of infant cream soup for complementary feeding

Mixtures of both nixtamalized yellow and white corn (Zea mays var. indentata), mung bean (Phaseolusradiatus) tempeh, and fermented broccoli (Brassica oleracea L.)/spinach (Amaranthus sp.) is a recovering fortificant of natural folic acid in formulation of infant cream soup as complementary feeding. The experiment activity aims to find out treatment optimization on their formulation and application in preparation of infant cream soup on composition, dominant monomer of folic acid, distribution of particle sizes, and types of volatile compounds. The experiment activity was done by using four types of fortificant subsequently A, B, C and D with folic acid concentration in fortificants 0, 100, 200, 300, 400, and 500 μg/75 g in basic formula of cream soup. The result of experiment work showed that based on dissolved protein, formulation optimization was achieved at fortificant C with folic acid concentration of 600 μg/75 g in basic formula of cream soup and gave instant powder of infant cream soup with composition of folic acid 125.619 μg/mL, dissolved protein 2.93 mg/mL, total solids 94.65 %, total sugars 211.33 mg/mL, and reducing sugars 83.48 mg/mL. The optimum formulation takes place an increase of dissolved protein in instant powder of infant cream soup 25.75 %, total solids 2.89 %, total sugars 91.85 %, and reducing sugars 100.62 % (1 times) compared to control instant of infant cream soup. Instantiation process increases dissolved protein 113 % (1.13 times) compared to control. Identification of folic acid monomer of powder cream soup and instant cream soup are dominated by folic acid monomer with molecular weight (MW) 442.06 Dalton (Da.) and 442.65 Da., types of dominant volatile compound, linoleic acid (22.78 %) and palmitic acid (45.23 %), distribution of particle size with particle size 1,780.0 nm and 787.9 nm with index particle 0.975 and 0.774.

&lt;i&gt;In Silico&lt;/i&gt; Approach in Evaluation of Jack Bean (&lt;i&gt;Canavalia ensiformis&lt;/i&gt;) Canavalin Protein as Precursors of Bioactive Peptides with Dual Antioxidant and Angiotensin I-Converting Enzyme Inhibitor

Nowadays, there are many lifestyle diseases which cause public health problems worldwide. These diseases include cardiovascular problems, as well as their major factors such as hypertension. Hypertension is one of noncommunicable disease in the world implies the importance of further study of antihypertensive peptides as one of alternative means for hypertension management. On the other hand, the antioxidant is an important compound that also very important to contribute to human health. Jack bean is one of underutilized legume in Indonesia, although it contains high protein. Jack bean tempeh and fried jack bean are two common products using jack bean as a raw material in Indonesia. The protein in jack beans especially globular proteins such as concanavalin A, concanavalin B, and canavalin can be hydrolyzed into several bioactive peptides that can be beneficial for human health. Several functional properties of bioactive peptides are correlated to reduce the potency of hypertension and also as antioxidant. So far, there is a limited investigation using in silico approach for evaluating several potential proteins in jack bean as precursors of bioactive peptides. The purpose of this research is to evaluate several proteins in jack bean as precursors of Angiotensin I-Converting Enzyme (ACE) inhibitory and antioxidant bioactive peptides using in silico approach, and thus to establish the rationale for choosing the appropriate substrates proteins in preparing ACE inhibitory and antioxidant peptides. Based on our pre-preliminary results, we can conclude that specific protein from jack bean, e.g., canavalin has potency as precursors of ACE Inhibitory and antioxidant bioactive peptides using in silico analysis.

Potency of Stirred Microfiltration Cell in Separation of Fermented Beans as Protein Isolate for Natural Source of Folic Acid

Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness. 0.15 µm microfiltration (MF) membrane fitted in dead-end stirred microfiltration cell (SMFC) was able to separate protein isolate from three (3) kinds of tempeh at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. The result of experimental work showed that SMFC had potential use in separation of protein isolate affected by kinds of bean and membrane performance on isolate composition in retentate and permeate. SMFC was able to retain better protein isolate in retentate than that passing across permeate. Retentate of protein isolate from soy bean tempeh, mung bean tempeh and kidney bean tempeh had subsequently compositions of folic acid 362.07, 254.07 and 506.07 µg/mL, total solids 5.56, 4.08 and 1.82 %, N-Amino 4.34, 3.36 and 0.56 mg/mL, and dissolved protein 0.79, 0.34 and 0.72 mg/mL. In this process condition, SMFC was able to increase folic acid in protein isolate retentate of soy tempeh of 0.59 times, mung bean tempeh of 1.1 times and kydney bean tempeh of 1.42 times before purification process in retentate. Based on both SMFC performance and efficiency, all the best purification optimization were obtained kidney beans tempeh. Identification of monomer of kidney bean tempeh protein isolate gave monomers of folic acid, glutamic acid and folic acid fractionation with molecular weight of 443.5797, 148.1643 and 221.2132 Da. and relative intensity of 1.28, 50.11 and 7.05 %, respectively.

Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers.

The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians’ traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability.

Recovery of Natural Folic Acid and It’s Identification as Protein Isolate Through Beans Extraction Fermented by Rhizopus sp. and Rhizopus oligosporus C1 for Smart Food Formula

Protein isolate produced through fermentation of soy beans (Glycine soja L.), mung beans (Phaseolus radiatus L.) and kidney beans (Phaseolus vulgaris L.) using fungi of Rhizopus sp. (mixture) or Rhizopus oligosporus C 1 (single) are natural source of folic acid for formulation of smart foods. The objective of this experimental activity was to know potential use of fermented beans (tempeh) as protein isolate as a result of pulverizing process and filtration through 100 mesh sieve and characteristic of its monomer, particularly glutamic acid as a part of folic acid via LC-MS. Protein isolate extract was generated via pulverizing mixture between soy tempeh, mung bean tempeh and kidney bean tempeh, and water with ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4 and 1 : 5, respectively followed by filtration through 100 mesh sieve. The result of experimental activity displayed that interaction of all treatments affected on composition of tempeh extraction result as protein isolate. Identification using LC-MS showed that difference in relative intensity for 3 kinds of tempeh on presence of glutamic acid. Protein isolates from soy tempeh, mung bean tempeh and kidney bean tempeh produced domination of glutamic acid monomer indicated subsequently at chromatogram with T 4.1, T 5.7 and T 7.1; T 4.0 and T 3.9.

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Processing option such as fungal fermentation (tempeh) improves legume nutraceutical properties. The aim of this work was to evaluate the physicochemical and antioxidant potential of common bean tempeh flour from two varieties: Bayo victoria (BV) and Pinto durango (PD) processed at two different temperature and fermentation times. Results showed differences between cultivars followed by changes in temperature and fermentation times, being more significant at 35C for 40 h. The phenolic content in both cultivars varied considerably after cooking, being higher in raw flour (0.4–3.0-fold for BV and 0.35–0.5-fold for PD). The highest phenolic content was for BV fermented at 35C and 40 h, whereas for PD was at 30C and 40 h. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl, low-density lipoprotein oxidation and hydroxyl radical-scavenging assays. Results showed different antioxidant capacity for each test. The major differences in results were shown between cultivars than the processing variations of temperature and fermentation time. Practical Applications Phaseolus vulgaris is one of the most important grain legumes for human consumption attributable to its nutritional properties, low cost and health promoter effects. However, the nutraceutical properties of this legume have changed due to process variables such as temperature and time of cooking. It has been demonstrated experimentally that fungal fermentation or tempeh production can be an efficient strategy to improve the phenolic content and antioxidant activity of common beans, becoming a favored alternative as an ingredient/supplement development for the prevention and control of degenerative diseases. However, little information is available on the effect of temperature, fermentation time and common bean cultivars in relation with their nutraceutical properties. The present investigation demonstrated that the major effects were between cultivars rather than processing variations of temperature and fermentation time. Therefore, considering cultivars and processing variables, common bean tempeh flour may be an efficient strategy to enhance the antioxidant activity of this seed.

Performance, Carcass Production, and Meat Quality of Sumba Ongole Bulls Fed Ration Containing Velvet Bean (Mucuna pruriens)

This research aimed to study performance, carcass production, meat quality, and economic feasibility of male Sumba Ongole cattle fed ration supplemented with velvet bean (M. pruriens). The research was designed in a completely randomized block design using 16 cattle with average body weight of 488+37.08 kg. The treatments were: T0= 15% straw + 85% concentrate; T1= T0 + 12% of velvet bean flour supplement; T2= T0 + 16% of velvet bean tempeh supplement; and T3= T0 + 200 mg/head/d of ractopamine hydrocloride. Data were analyzed by using analysis of variance with orthogonal contrast. The observed variables included feed consumption, average daily body weight gain (ADG), feed efficiency (FE), income over feed cost (IOFC), hot carcass weight (HCW), carcass percentage, subcutaneous fat thickness, meat pH, tenderness, cooking loss, and water holding capacity (WHC). The result revealed that the addition of 12% velvet bean flour into the rations increased dry matter consumption (P<0.05), but did not affect ADG, FE, IOFC, carcass production, and meat quality. The addition of 12% velvet bean flour produced the lowest cooking loss (P<0.05). The addition of 16% velvet bean tempeh into the rations significantly increased (P<0.05) dry matter consumption, however reduced (P<0.05) ADG, FE, and IOFC compared to control treatment. It is concluded that velvet bean flour at the level of 12% can be used as an alternative feed supplement in the ration of Sumba Ongole cattle and can replace the use of synthetic s-agonist.