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

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dc.creatorAna Carla Furlan BAVIA
dc.creatorCarlos Eduardo da SILVA
dc.creatorMárcia Pires FERREIRA
dc.creatorRodrigo SANTOS LEITE
dc.creatorJosé Marcos Gontijo MANDARINO
dc.creatorMercedes Concórdia CARRÃO-PANIZZI
dc.date2012
dc.date.accessioned2026-07-07T04:21:49Z
dc.descriptionTempeh 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940113028
dc.identifier.urihttp://hdl.handle.net/123456789/459217
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.32
dc.subjectAgrociencias
dc.titleChemical composition of tempeh from soybean cultivars specially developed for human consumption
dc.typeartículo científico

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