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Tempeh Prepared from Germinated Soybeans
Author(s) -
MARKAKIS P.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05919.x
Subject(s) - stachyose , raffinose , germination , food science , fermentation , sucrose , oligosaccharide , chemistry , agronomy , biology , biochemistry
The oligosaccharide (sucrose, raffinose and stachyose) and phytate contents of soybeans were reduced by 12–24 hr germination. The tempeh fermentation of the germinated soybeans caused a further decrease in oligosaccharide, phytate and fat contents. As a result of these decreases, the proportion of protein (% N × 6.25) in the tempeh solids rose. The soybean lectins were not affected by the germination process but were inactivated during the preparation of tempeh. The adjusted protein efficiency ratio for regular tempeh was 2.19 vs 2.26 for tempeh prepared from germinated soybeans. The difference, however, was not statistically significant (n = 10 rats).