In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour
نویسنده
چکیده
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.
منابع مشابه
Comparative Study in the Bioconversion of Brown Rice and Polished Rice to Rhizopus Oligosporus Fermented Products
Solid-state fermentation was carried out using brown rice (BR) and polished rice (PR) as substrates for the production of tempeh using a fungal culture of Rhizopus oligosporus. The rice based tempeh was further analyzed for its nutrient composition like carbohydrate, protein, fat, fiber and ash content. The prepared BR and PR tempeh samples were baked and its sensory qualities were evaluated. O...
متن کاملImpact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemic...
متن کاملStudy on Protease from Barley Tempeh and in vitro Protein Digestibility
In the present study, koji fermentation of barley seeds with Rhizopous oligosporous G-10 strain has a significant effect on the proteolytic activity and in vitro protein digestibility. The various process parameters were evaluated for the 100gm barley grains tempeh production, which was soaked for 8 hour in 500ml distilled water followed by boiling for 15 min in the presence of 1% NaCl and 1%gl...
متن کاملRice-Grown Rhizopus oligosporus Inoculum for Tempeh Fermentation.
A method of growing Rhizopus oligosporus on cooked rice as the inoculum for the fermentation of soybeans into tempeh was described and evaluated. Isolated R. oligosporus spores on glass beads survived best at low temperature and intermediate humidity. The activity of the rice-grown inoculum to ferment soybeans into tempeh did not decrease appreciably when stored desiccated for one year at 4 C o...
متن کاملThe Cytotoxic Activity on T47D Breast Cancer Cell of Genistein-Standardized Ethanolic Extract of Tempeh - A Fermented Product of Soybean (Glycine max) SRI HARTATI YULIANI, ENADE PERDANA ISTYASTONO and FLORENTINUS DIKA OCTA RISWANTO*
As fermented soybean (Glycine max), tempeh has been reported as a good source of isoflavones, which have shown anticancer activities in various cancer cells resulted from their activity as phytoestrogens. In this article, the preparation of ethanolic extract of tempeh is presented and then followed by the exploration of its cytotoxic effect on T47D cells. The extract was subsequently standardiz...
متن کامل