Submit

Research Article

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.

ABSTRACT

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.

REFERENCES


  1. Annor, G.A., Dawson, E.S., Saalia, F.K., Dedeh, S.S., Afoakwa, E.O., Debrah, K.T., and Budu, A.S. (2010). Response surface methodology for studying the quality characteristics of cowpea (vigna unguiculata)-based tempeh. J. Fd Proc. Eng. 33: 606-625.

  2. Applewhite, T.H. (1988). Production and utilization of tempeh in Indonaesian foods. In: [Storly, M.L. and Ray, J. (eds.)], Proceedings of the world congress on Vegetable protein utilization in Human Foods and Animal Feedstuffs; 19-23 October, 1988 ; Singapore. pp.324-335.

  3. Awada , S.H., Hady, A., Hassan, A.B. Ali, M.I., and Babikar, E.I. (2005). Anti nutritional Factors content and availability of proteins, starch and minerals of maize and lentil as influenced by domestic processing. J. Fd Tech. 3: 523 – 528. 

  4. Bejarano, P.A. Nadia, M, Montoya, V., Rodríguez E.A., and Cuauhtémoc, R. (2006). Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties. Fd Chem. 10: 106-112.

  5. Bozena,S., Anna, S., and Janiszewska, A. 2008. The influence of tempeh fermentation and conventional cooking on anti-    nutrient level and protein bioavailability (in vitro test) of grass-pea seeds. J. Fd Sci. Agr. 88: 2265-2270.

  6. Cuevas-Rodriguez, E.O., MiIan-Carrillo, J., Mora-Escobedo, R., Cardenas-Valenzuela, O.G., and Reyes-Moreno, C. (2004). Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process. Fd Sci. Technol. 37: 59-67.

  7. Gibson, R.S., Perlas, L., and Hotz, C. (2006). Improving the bioavailability of nutrients in plant foods at the household level. Proc. Nutr. Soc. 65: 160-168.

  8. Jurus, M.A. and Sundberg, J.W. (1976). Penetration of Rhizopus oligosporus into soybeans in Tempeh. Appl. Envion. Microbiol. 32: 284-287.

  9. Mubarak.A.E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Fd Chem. 89 (2005), 10. 89–95

  10. Nout, M.J.R. and Kiers, J.L. (2005). Tempe fermentation, innovation and functionality: update into the third millenium. J. Appl. Microbiol. 98: 789-805.

  11. Rehman, Z.U. and Shah, W.H. (2005). Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Fd Chem. 91: 327-331. 

  12. Sadasivam, S. and Manikam, A. (1992). Biochemical Methods for Agriculture Sciences. Eighth edition. Wiley Eastern Ltd., New Delhi and Tamil Nadu Agricultural University, Coimbatore, 422p

  13. Satterlee, L. D., Marshall, H. F. and Tennyson, J. M. (1979). J. A. O. C. S. 56: 103-104.

  14. Sharon, C.L. (2010). Standardisation and quality evaluation of banana based probioticfermented food mixtures. Ph.D. (Home Science) thesis, Kerala Agricultural University, Trichur, 230p.

  15. Shimelis, E. A. and Rakshit, S.K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Fd Chem. 103: 161-172.

  16. Somoygi, N. (1952). Notes on sugar determination. J. Biol. Chem. 195: 19-23.

  17. Vaidehi, M. P., Sumangala, S. G., and Vijayakumari, J. (1996). Tempe-based ready-to-prepare food mixes of high nutritional value. J. Fd Sci. Technol. 32: 1122-1155. 

     
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)