Tempeh Flour Research Articles

Nutritional properties of tempeh flour from quality protein maize ( Zea mays L.)

The objective of this investigation was to evaluate physico-chemical and nutritional properties of tempeh flour from a quality protein maize (QPM). In comparison to untreated QPM, the QPM tempeh flour showed a higher ( P ⩽ 0.05 ) gelatinization temperature (81.7 vs 73.9 °C), and resistant starch (4.24 vs 1.9 g/100 g dry flour), and a lower ( P ⩽ 0.05 ) gelatinization enthalpy (1.94 vs 2.74 J/g) and total starch content (56.9 vs 62.6 g/100 g dry flour). The essential amino acids (EAAs) content of raw QPM flour was improved by the solid-state fermentation process. The contents of His, Ile, and Leu increased ( P ⩽ 0.05 ) in 0.81, 0.52, and 1.46 g/100 g protein, respectively. The total sulphur and total aromatic EAAs increased ( P ⩽ 0.05 ) in 0.55 and 3.45 g/100 g protein, respectively. In untreated QPM flour, the first and second limiting EAAs were Lys and Trp, with EAAs score of 0.72. First and second limiting EAAs in QPM tempeh flour were Trp and Lys, with an EAAs score of 0.84. The SSF process increased ( P ⩽ 0.05 ) nutritional indicators as follows: protein efficiency ratio (PER) from 1.78 to 2.10, calculated PER from 1.43 to 1.74, and protein digestibility corrected amino acid score from 0.55 to 0.83. It is concluded that based mainly on its nutritive value, fermented flour may be considered for the fortification of widely consumed cereal-based food product (tortillas, bread, cookies, atoles).

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

AbstractSolid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (fermentation temperature FT/fermentation time Ft) for producing chickpea tempeh flour and (2) to characterise the physicochemical and nutritional properties of the product. Response surface methodology was applied as optimisation technique over three response variables: in vitro protein digestibility (PD), true protein (TP) and water absorption index (WAI). A central composite experimental design with two factors and five levels was used. The process variables FT and Ft had variation levels of 31–36 °C and 48–72 h respectively. Rhizopus oligosporus (1 × 109 spores l−1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 °C) and Ft (51.3 h) for producing of chickpea tempeh, which was dried (52 °C, 24 h) and milled to pass through an 80‐US mesh (0.180 mm) screen to obtain optimised chickpea tempeh flour. This flour had higher (p ≤ 0.05) TP (25.7 vs 19.7% dry matter (DM)), total colour difference (30.3 vs 16.7), WAI (4.18 vs 2.15 kg gel kg−1 DM), available lysine (42.7 vs 30.4 g kg−1 protein) and PD (83.2 vs 72.2%) and lower lipid content (2.6 vs 6.1% DM), phytic acid (1.1 vs 10.85 g kg−1 DM), tannins (2.65 vs 21.95 g catechin kg−1 DM) and pH (5.9 vs 6.3) than raw chickpea flour. Copyright © 2004 Society of Chemical Industry

Quality protein maize ( Zea mays L.) tempeh flour through solid state fermentation process

Solid state fermentation (SSF) process represents a technological alternative for a great variety of legumes and cereals, or combination of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (temperature/time) for production of quality protein maize ( Zea mays L.) (QPM) tempeh flour, and (2) to characterize physico-chemical properties and nutritionally quality of optimized QPM tempeh flour. Response surface methodology (RSM) was applied as optimization technique, over three response variables: In vitro protein digestibility ( PD), true protein ( TD) and water absorption index ( WAI). A central composite experimental design with two factors [fermentation temperature ( FT), fermentation time ( Ft)] and five levels (2 factorial, 2 axial, 1 central) was used. The process variables, FT and Ft, had variation levels of 31–36°C and 48–72 h, respectively. Spores from Rhizopus oligosporus were suspended in distilled water (1×10 6 spores/ml) and used as starter. Predictive models for response variables were developed as a function of process variables. Conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were utilized, applying superposition surface methodology, to obtain a contour plot for observation and selection of the best combination of FT (35.4°C) and Ft (54.6 h) for production of QPM tempeh, which was dried (52°C, 24 h) and milled to pass through a 80-US mesh (0.180 mm) screen to obtain optimized QPM tempeh flour. This flour had higher ( p⩽0.05) true protein (13.1 vs 9.1 g/100 g, DM), total colour difference (21.7 vs 9.2), WAI (2.9 vs 1.25 g gel/g dry flour), available lysine (5.67 vs 4.2 g lysine/100 g protein) and PD (83.6 vs 78.5%, DM), and lower ( p⩽0.05) lipid content (4.3 vs 6.1 g/100 g, DM), phytic acid (0.8 vs 10.1 mg phytic acid/g, DM), and pH (4.5 vs 6.12) than raw QPM flour.