Effect of different cooking methods on chemical composition nutritional values and sensory properties of Jack bean (Canavalia ensiformis) tempe

Purwandari F. A., . and E. D. N. Annisa, . and Rachmawati A. T., . and Puspitasari D., . and Wikandari R., . and Setyaningsih W., . and Ningrum A., . and Sardjono, . Effect of different cooking methods on chemical composition nutritional values and sensory properties of Jack bean (Canavalia ensiformis) tempe. pp. 327-333. ISSN 2550-2166

Having high protein content jack bean is a promising resource for making tempe a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling steaming frying and baking) on a chemical nutritional and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8 respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content while reduced the protein content by 30. For the sensory evaluation the baked tempe obtained the highest score. In conclusion from a nutritional point of view steaming is the best method for cooking jack bean tempe while in term of sensory baking is recommended.

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Abstract

Having high protein content jack bean is a promising resource for making tempe a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling steaming frying and baking) on a chemical nutritional and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8 respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content while reduced the protein content by 30. For the sensory evaluation the baked tempe obtained the highest score. In conclusion from a nutritional point of view steaming is the best method for cooking jack bean tempe while in term of sensory baking is recommended.

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Item Type:	Article
AGROVOC Term:	Cooking
AGROVOC Term:	Jack beans
AGROVOC Term:	Canavalia ensiformis
AGROVOC Term:	Tempeh
AGROVOC Term:	Boiling
AGROVOC Term:	Steaming
AGROVOC Term:	Frying
AGROVOC Term:	Baking
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Digestibility
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10484

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