Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Ana Carla  Furlan BAVIA; Carlos Eduardo  da SILVA; Márcia  Pires FERREIRA; Rodrigo  SANTOS LEITE; José Marcos  Gontijo MANDARINO; Mercedes  Concórdia CARRÃO-PANIZZI

Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Autores

Ana Carla Furlan BAVIA

Carlos Eduardo da SILVA

Márcia Pires FERREIRA

Rodrigo SANTOS LEITE

José Marcos Gontijo MANDARINO

Mercedes Concórdia CARRÃO-PANIZZI

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus . It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g –1 on average) compared to that of raw material (soybean grains - 21.49 mg.100 g –1 , on average). The content of Kunitz trypsin inhibitor (KSTI) reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.