Jk. Mugula et M. Lyimo, Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania, INT J F S N, 51(4), 2000, pp. 269-277
Citations number
41
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
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.