Food Science and Technology (Campinas)
versión impresa ISSN 1678-457X
BAVIA, Ana Carla Furlan et al. Chemical composition of tempeh from soybean cultivars specially developed for human consumption. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.3, pp. 613-620. Epub 07-Ago-2012. ISSN 1678-457X . http://dx.doi.org/10.1590/S0101-20612012005000085.
Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average) compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average). The content of Kunitz trypsin inhibitor (KSTI) reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.
Palabras llave : soybean; functional food; isoflavones; protein; antinutritional factors.