CHANGES IN FREE AMINO-ACIDS OF TEMPE DURI NG PREPARATION WITH VELVET BEANS (MUCUNA-PRURIENS)

Temp was prepared with velvet bean using pure cultures of Rhizopus oli gosporus (IFO 8631) and consequent changes in free amino acids content were examined. A ninhydrin positive unknown compound detected as meth ionine in an amino acid analyzer chromatogram was isolated by ion-exch ange and gel-filtration column chromatographies and identified. The co mpound was determined as 3,4-dihydroxyphenylalanine (DOPA). Total cont ent of free amino acids of tempe was 0.8 g/kg dry beans, corresponded to 17% of that of dry beans. Most free amino acids unchanged in the Is t soaking and boiling, decreased in the 2nd and 3rd soakings, and incr eased during fermentation. Their content decreased by 7% on dehulling. DOPA which was abundant in velvet bean decreased in the 2nd and 3rd s oakings, and 30% DOPA of that of dry beans remained in tempe.