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Studies on tempeh. II. Nutritive value of tempeh and its supplementary value to rice diets.

Girija Bai, R. and Ramachandra Rao, T. N. and Prabha, T. N. and Sreendharan, V. P. and Sreedhara, N. (1979) Studies on tempeh. II. Nutritive value of tempeh and its supplementary value to rice diets. Indian Food Packer, 33 (6). 26-33, 23 ref..

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Abstract

Tempeh is a traditional fermented soybean product prepared by fermenting cooked dehulled soybean with Rhizopus oligosporus. In the present study tempeh prepared from (i) a mixture of groundnut and soybean (1:1 dry wt. basis) was compared with (ii) soybean tempeh with regard to the following effect of supplementation with limiting amino acids, methionine (Met), lysine (Lys) and tryptophan (Trp); supplementary value with rice diets to rats; and intestinal gas forming properties. Protein quality of (i) 40.0% and (ii) 35.7% was good. Net protein utilization (NPU) was not improved by addition of limiting amino acids: (ii) + Met 66 plus/minus 4.1, (i) + Met 68 plus/minus 3.4, (ii) + Met, Lys, Trp 64 plus/minus 4.3, (i) + Met, Lys, Trp, 62 plus/minus 2.0. Net dietary protein cal % of the diets was improved by addition of Met (values for (ii) alone, + Met, and + Met, Lys, Trp being 6.56 plus/minus 0.315, 6.81 plus/minus 0.424, and 7.23 plus/minus 0.48, resp., corresponding values for (i) being 7.11 plus/minus 0.373, 7.62 plus/minus 0.548, and 6.78 plus/minus 0.274). Supplementation of rice diets at 10% protein level (which was 18% for intestinal gas formation studies), gave good supplementary values (NPU being (i) 61 + 2.2 (ii) 60 plus/minus 3.89 vs. 72 plus/minus 4.69 for skim milk diet). Total vol. of gas formation in 4 h after ingestion of diet with (i) and (ii) were 4.00 plus/minus 0.790 ml and 4.05 plus/minus 0.802, resp. vs. 1.05 plus/minus 0.210 ml for casein diet. [See FSTA (1976) 8 4J478 for part I.]

Item Type: Article
Divisions: Grain Science and Technology
Uncontrolled Keywords: NUTRITIONAL-VALUES; groundnut-soybean tempeh, nutritional values improvement of; SOY-PRODUCTS; SOYBEANS-; GROUNDNUTS-; nutritional values improvement of groundnut-soybean tempeh
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2013 10:53
Last Modified: 05 Nov 2013 10:53
URI: http://ir.cftri.com/id/eprint/6328

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