TEMPEH - A MOLD-MODIFIED INDIGENOUS FERMENTED FOOD MADE FROM SOYBEANSAND OR CEREAL-GRAINS

A variety of indigenous fermented foods exist today; however, tempeh h as been one of the most widely accepted and researched mold-modified f ermented products. Tempeh is a traditional fermented food made from so aked and cooked soybeans inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the soybeans are bound toge ther into a compact cake by dense cottony mycelium. An important funct ion of the mold in the fermentation process is the synthesis of enzyme s, which hydrolyze soybean constituents and contribute to the developm ent of a desirable texture, flavor, and aroma of the product. Enzymati c hydrolysis also may decrease or eliminate antinutritional constituen ts; consequently, die nutritional quality of the fermented product may be improved. Current technology and new scientific advancements have enabled researchers to examine specific strains of Rhizopus and new su bstrates such as cereal grains. Because Kansas produces numerous cerea l grains, production of a fermented tempeh-like product using wheat, s orghum (milo), oats, rye, barley, com, and triticale is a definite pos sibility for generating a Kansas Value-Added Product. In this study, s everal different tempeh-like products were produced using various cere al grains inoculated with Rhizopus oligosporus NRRL 2549 or R. oligosp orus NRRL 2710. Grains used included hard red winter wheat, triticale, yellow sorghum (milo), and red sorghum (milo). The grain source as we ll as the strain of R. oligosporus used influenced the product's appea rance, flavor, and patty integrity. Results showed that R. oligosporus NRRL 2549 produced more mycelium at a more rapid rate than did the R. oligosporus NRRL 2710 strain. The combination of red sorghum and R. o ligosporus NRRL 2549 yielded a product with good patty texture, aroma, and appearance. Furthermore, the red sorghum fermented product was we ll suited for slicing. On the other hand, yellow sorghum inoculated wi th either R. oligosporus NRRL 2549 or R. oligosporus NRRL 2710 failed to produce an organoleptically suitable product. Triticale also was fo und to be an unacceptable substrate for the production of a tempeh-lik e product. Although the fermented wheat product had a desirable aroma and flavor, it lacked patty integrity and crumbled when sliced. Furthe r research is needed to evaluate the economic significance and industr ial applications of these tempeh-like products.