Nutritional values of tempe inoculated with different strains of Rhizopus: its -aminobutyric acid content and antioxidant property

Norlaily Mohd-Ali, . and Anisah Jamaluddin, . and Hamidah Mohd. Yusoff, . and Koh Soo Peng, . and Noorjahan Banu Alitheen, . and Kamariah Long, . Nutritional values of tempe inoculated with different strains of Rhizopus: its -aminobutyric acid content and antioxidant property. pp. 181-192. ISSN 1394-9829

The -aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains which were obtained from the Centre of Functional Food Cultures (CFFC) collection at MARDI to produce GABA were compared to wild strains obtained from commercial tempe. Results showed that tempe inoculated with Rhizopus strains of MARDI contained higher GABA mostly above 0.060 g/100 g dry weight compared to commercial tempe. The highest GABA content was seen in the tempe inoculated with Rhizopus 5351 strain with a concentration of up to 0.154 g/100 g dry weight at 48 h fermentation. The amount of beneficial free and essential amino acids of this tempe were also more than 1.70 g and 0.50 g/100 g dry weight respectively. Tempe inoculated with Rhizopus 5351 strain had the highest sensory score in organoleptic acceptability as evaluated by 14 experienced panellists. In addition the antioxidant content of this tempe was within the range of commercial tempe. Overall tempe inoculated with Rhizopus 5351 strain had better nutritional value compared to current commercial tempe available in Malaysia. Obviously Rhizopus 5351 strain can be introduced as a commercial starter culture for making tempe in Malaysia.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/40-2/Tempeh.pdf

Abstract

The -aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains which were obtained from the Centre of Functional Food Cultures (CFFC) collection at MARDI to produce GABA were compared to wild strains obtained from commercial tempe. Results showed that tempe inoculated with Rhizopus strains of MARDI contained higher GABA mostly above 0.060 g/100 g dry weight compared to commercial tempe. The highest GABA content was seen in the tempe inoculated with Rhizopus 5351 strain with a concentration of up to 0.154 g/100 g dry weight at 48 h fermentation. The amount of beneficial free and essential amino acids of this tempe were also more than 1.70 g and 0.50 g/100 g dry weight respectively. Tempe inoculated with Rhizopus 5351 strain had the highest sensory score in organoleptic acceptability as evaluated by 14 experienced panellists. In addition the antioxidant content of this tempe was within the range of commercial tempe. Overall tempe inoculated with Rhizopus 5351 strain had better nutritional value compared to current commercial tempe available in Malaysia. Obviously Rhizopus 5351 strain can be introduced as a commercial starter culture for making tempe in Malaysia.

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Item Type:	Article
AGROVOC Term:	Tempeh
AGROVOC Term:	Rhizopus
AGROVOC Term:	Antioxidants
AGROVOC Term:	Nutritional value
AGROVOC Term:	Inoculation
AGROVOC Term:	Soybeans
AGROVOC Term:	Amino acids
AGROVOC Term:	Gaba
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Fermented products
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24495

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