Asian Journal of Dairy and Food Research, volume 35 issue 3 (september 2016) : 255-258

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour 

P.S Lakshmy*, K.T. Suman
1<p>College of Horticulture,&nbsp;Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India.</p>
Cite article:- Lakshmy* P.S, Suman K.T. (2016). In vitro digestibility of tempeh flours and preparation of instantsoupmixes of greengram- Rice tempeh flour . Asian Journal of Dairy and Food Research. 35(3): 255-258. doi: 10.18805/ajdfr.v0iof.9617.

Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean product that is consumed widely in Indonesia. Fresh tempeh using soyabean, green gram and rice were prepared. Tempeh flours were prepared from fresh tempeh. Invitro starch (IVSD) and protein (IVPD) digestibility of tempeh flours were analysed. The IVSD of different tempeh flours in the present study ranged from 72.18 to 83.86 per cent and IVPD ranged 75.12 to 90.86 per cent. Instant soup mixes were formulated using the tempeh flours.

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