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The Nutritive Quality of Bengal Gram Tempe

Cadi Parvin Banu
Institute of Nutritron and Food Science, Dhaka University

Quazi Salamatullah
Institute of Nutritron and Food Science, Dhaka University

Abstract/ Executive Summary:

A study was undertaken on Bengal gram tempe prepared from Bengal gram by fermentation with Rhizopous oligosporous to observe the changes of nutritive values. Fermentation process changes the nutritional value of the finished product (tempe) by increasing the protein (8.4%) and fat (8.5%) and decreasing the fiber (32.2%). It decreased the phytate and tannin contents by 52 and 60 percent respectively. Zinc and copper contents of Bengal gram tempe increased by 43 and 19 percent respectively. Tempe contains an ample amount of unsaturated fatty acid and low in saturated fatty acid. The PIS ratio is higher in tempe than in the raw beans. The C fatty acid increased by 22.87% while C decreased by 83.66%. After fermentation the amino acid composition remained fairly constant. The Bengal gram tempe could be used for supplementary feeding.

Keywords: Nutritive Values, Tempe, Fermentation, Rhizopous oligosporous, Bengal Gram

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fresh and processed food

Objectives:

To prepare Bengal gram tempe, to alleviate the nutritive quality of the Bengal gram, which could be use to lower the nutrient deficiency of the vulnerable groups.

Methodology:

Splitted Bengal gram (Chick pea, Cicer arietinum) was purchased from the local market in Dhaka, Bangladesh. Laru the rice grown mixed culture of Rhizoopus oligosporous and Rhizopus oryzae (1:1) was obtained from the production unit of Research and Development Center for Applied Chemistry, Institute of Sciences, Bandung, Indonesia. Laru prepared in the laboratory of Institute of Nutrition and Food Science, Dhaka, Bangladesh was also used for tempe preparation. The clean beans were washed, boiled and soaked in water for 2 hours. The pH was . adjusted at 5.0-5.5 by adding 4% acetic acid. The beans were then washed and surface dried at room temperature. The beans were inoculated with 0.2% inoculum by dry weight of raw materials to obtain an acceptable tempe with respect to better mold growth. Incubation was done at room temperature (23 ± 2°C) in 500 g polythene bags for 28-30 hours. Tempe was steamed, blanched for 5 minutes, dried in air oven at 50-55°C for 21 hours and pulverize through a 100 mesh laboratory mill. Samples of cooked uninoculated beans were treated simultaneously and referred as zero hours or control through out the experiment. Raw, cooked unfermented and Bengal gram tempe (fermented) were mechanically grounded in a grinder and kept in plastic bags for analysis. Moisture, ash, fiber and protein contents were determined accordingly to the method of AOACIO. Fat was extracted accordingly to the modified. The crude fat was determined gravimetrically AOAC.Carbohydrate was determined by difference [100 - (moisture + protein + fat + ash + fiber). Caloric value was calculated by multiplying the carbohydrate, protein and fat content with factor 4, 4, 9 respectively. All analysis were done in triplicate. About 5 g of sample was wet ashed using a mixture of 18 M sulfuric acid, 12 M perchloric acid and 16 M nitric acid (0.5 :1.0 :0.5 by vol). After proper dilution,the concentration of Fe, Zn, Cu, Ca and Mg were determined by atomic absorption while Na and K were determined by atomic emission. An appropriate dilution was done with 0.4% lanthanum (w/w) to overcome ionic interference during the estimation of Ca and Mg. Estimation of phosphorus was done colorimetrically using the method of Fiske and Subbarow. The extraction and precipitation of phytic acid were accomplished according to the method of AOAC. The amount of phytate phosphorus was calculated from the iron content. Iron content was estimated by atomic absorption spectrophotometer. Tannin was estimated by the method of Burns using Folin Denis reagent. The extraction was done by refluxing the sample for 5 hours with distilled water and filtered. Total lipid was extracted from the samples according to the modified. The free fatty acids were extracted from total lipid and were methylated according to the method. Finally a portion of it was injected into a gas liquid chromotogram (Pye Unicum GC 304, glass column, 1500 nm X 4mm); a 10% DEGS on 100-120 mesh diatonitc CAW was used. Nitrogen was used as carrier gas at flows of 32 ml/min. The standards were run properly. The amino acid composition was determined by fully automated liquid chromatography (JIL- 300 TEOL LTD TOKYO).

Source of Information: Bangladesh J. Nutr. Vol. 16, December 2003; ISSN 1013-6037

Article Link (Online Journal):

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Total Budget (Tk.) :

Achievement/Findings:

There was no remarkable difference found in the essential amino acid content between the raw Bengal gram and its tempe. Hydroxyproline and proline contents of tempe were 0.99 and 13.02 mg/100g respectively, which were higher than raw Bengal gram (0.12 and 1A2 mg/100g). It was also reported that after fermentation the amino acid composition remained fairly constant.

Knowledge Management: Journal