Jk. Mugula et M. Lyimo, Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania, INT J F S N, 50(4), 1999, pp. 275-282
Citations number
38
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Six types of fingermillet (Eleusine coracana)-based tempe were developed by
incorporating either commonbeans, groundnuts, cowpeas, mungbeans, chickpea
s, sesame and/or their mixtures and fermented by Rhizopus oligosporus. The
proximate and mineral composition was not changed significantly by fermenta
tion. The protein content of tempe ranged from 13.3 to 15.7%; the total ene
rgy, 374.1 to 434.3 Kca1/100 g; the protein energy, 13.0 to 15.6%; the net
dietary protein energy, 7.2 to 8.7%; and the chemical score, 61 to 71%. Tem
pe processing reduced the tannin and hydrogen cyanide content by 55.2 to 75
.7, and 71.0 to 86.2%, respectively. It increased the content of reducing s
ugars, amino nitrogen, total acidity by 4 to 15, 3 to 6.9, and 4.3 to 12-fo
ld, respectively. The in vitro protein digestibility was also improved. The
developed temps had protein quality and energy content recommended for wea
ning foods. The deep-fried tempe snacks were fairly organoleptically accept
able.