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Microbial and Chemical Characterization of Tempeh From Locally Produced Legumes

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Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh production among other type of locally produced legumes observed in this research, including red kidney bean and cowpea, and was further analyzed for its microbial and nutritional behaviour from five stages of tempeh fermentation process, namely raw beans, pre-treated beans, lactic acid fermented beans, fresh tempeh, and overripe tempeh. the result showed that the microbial content, including total microbial number, total lactic acid bacteria, and total coliform in mungbean tempeh increased along with the continuing process of fermentation. Mungbean tempeh fulfilled the SNI standard in terms of sensory characteristics and nutrient content (protein 17.46%, carbohydrate 22.13%, water 57.48%, and ash 0.72%), except for fat content (1.03%). Mungbean tempeh could become the alternative source of vitamin B12 for vegans diet, with vitamin B12 content of 1.38 ± 0.12 µg/100 g wet base. Amino acid profiling of mungbean samples showed that mungbean tempeh was rich on glutamate (9255.21 ppm), aspartate (6004.65 ppm), leucine (6966.93 ppm), and lysine (6951.8 ppm).

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Availability

B01770

(Rack Thesis)

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Detail Information

Series Title

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Call Number

1770

Publisher

: Swiss German University., 2014

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT
Fermentation
Microbial activity
Mungbean
Nutritional value
¬??ùtempeh

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