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KMID : 0380619900220060668
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.668 ~ p.674
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Tempeh Fermentation from a Mixture of Soybean and Sorghum Grain
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김동철/Kim, Dong Chul
김종태/김철진/권태완/Kim, Chong Tai/Kim, Chul Jin/Kwon, Tae Won
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Abstract
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Tempeh-type fermented products were prepared from soybean, sorghum or mixture of soybean and sorghum(1 : 1) with the traditional Indonesian inoculum(LARLJ : mixed cultures of Rhizopus oligosporus). Fermentation increased protein and fiber contents in the soybean tempeh(ST) and tempeh of soybean-sorghum mixture(SSM). Fat content was slightly higher in sorghum tempeh(SGT) and SSM than that of control. During the fermentation, pH, soluble solid and soluble nitrogen were increased, while no significant change was found in the total solids. The trypsin inhibitor activity(TIA) and phytic acid content decreased after 32 hrs fermentation. It is suggested that Rhizopus oligosporus is capable of hydrolyzing trypsin inhibitor and phytic acid of the substrate. Thiamine and niacin contents increased in all samples as compared with the unfermented control. In amino acid level, there were some decreased in total amino acids after 32 hrs fermentation in three types of tempeh. While the concentrations of lysine, valine, tyrosine and alanine in ST, SGT and SSM were increased those of serine and glutamic acid were decreased in compare to the unfermented control.
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KEYWORD
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