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

Six types of sorghum (Sorghum bicolor)-based tempe were developed by blendi ng with various combinations and quantities of either bambara groundnut, se same, cowpea, pigeonpea, common bean, mungbean, soybean, or groundnut (pean ut) seeds. Their mixtures were then soaked and solid-state fermented by Rhi zopus oligosporus to produce tempe. Soaking resulted in the loss of mineral s. Mould fermentation did not change the proximate and mineral composition, but increased the in vitro protein digestibility by 10 to 14.1%. Tempe pro cessing reduced the tannin content by 30.4 to 94.0%. The protein content of tempe ranged from 16.0 to 18.6%; the amino acid score, 63.0 to 69.0%; prot ein energy, 14.2 to 16.8%; net dietary protein energy, 7.3 to 8.4%; and tot al energy, 416.0 to 441.0 Kcal/100g of tempe. The developed tempe had prote in quality and energy recommended for weaning foods. The deep-fried snacks were mildly acceptable. More research work and promotion are proposed in or der to improve the acceptability of sorghum-based tempe as potential weanin g or supplementary foods in Tanzania.