Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania

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.