Development of a tempe-related food using kocho and grass pea as substrate

Authors

Abstract

Abstract: Tempe was prepared by co-fermenting different proportions of kocho flour with grass pea using the traditional inoculum, Usar. The nutritive quality of tempe prepared from kocho-grass pea (20:80; 25:75; 30:70; 40:60; 50:50) was determined. The protein crude fibre and ash content increased significantly, while carbohydrates decreased slightly. The fat content of tempe made from all the kocho-grass pea combinations decreased by about one third. Soluble and reducing sugars increased by 2.6- and 2.9-, 4.8- and 9.5- and 7- and 10-fold, respectively, in 30:70, 40:60 and 50:50 kocho-grass pea combinations. Free amino acids and non-protein nitrogen similarly increased 8.5- and 24-, 23- and 7.5- and 6.5 and 20-fold, respectively, whereas minerals remained unaffected in 20:80, 25:75 and 30:70 kocho-grass pea combinations. Fermentation also significantly decreased the phytic acid and trypsin inhibitors but, increased tannin contents of the tempe. Co-fermentation of kocho-grass pea combinations into tempe greatly improved the nutrient of kocho in terms of protein, fat and ash contents. The tempe could be used for supplementary feeding. A fermentation scheme was therefore, developed for the production of an enriched product in which 40% to 80% grass pea was fermented with kocho flour for 48 hr. [Ethiop. J. Health Dev. 1997;11(1):67-73]

Published

2017-03-30

How to Cite

Urga, K., Nigatu, A., & Biratu, E. (2017). Development of a tempe-related food using kocho and grass pea as substrate. The Ethiopian Journal of Health Development, 11(1). Retrieved from https://ejhd.org/index.php/ejhd/article/view/1029

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