Summary
A basic procedure was developed to produce a tempe-like product using the mouldRhizopus oligosporus and black common beans (Phaseolus vulgaris) as substrate. The initial pH of the substrate was 5.8, and fermentation was conducted at 37°C with a relative humidity of 70% for 72 hrs. Levels of soluble solids and soluble protein increased dramatically as a result of fermentation. Some changes were as well observed in fatty acid contents of fermented samples. It was concluded that the common bean used was an acceptable substrate for preparing this product.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC. (1984).Approved Methods, St. Paul, MN: American Association of Cereal Chemists.
Bannon, C. D., Craske, J. D., Hai, N. T., Harper, N. L., and O'Rourke, K. L. (1982a).J. Chromatog. 247, 63–69.
Bannon, C. D., Breen, G. J., Craske, J. D., Hai, N. T., Harper, N. L., and O'Rourke, K. L. (1982b).Chrom. 15, 71–89.
Bannon, C. D., Craske, J. D., and Hilliker, A. E. (1985).J. Am. Oil Chem. Soc. 62, 1501–1507.
Beuchat, L. R., Nakayama, T., Phillips, R. D., and Worthington, R. E. (1985).J. Ferment. Technol. 63, 319–324.
Desdemona, E. A., Bannon, C. D., Craske, J. D., Hai, N. T., O'Rourke, K. L., and Szonyi, C. (1982).J. Chromatog. 247, 47–61.
Fukushima, D. (1985).Food Rev. Int. 1, 149–209.
Harry, G. I., and Paredes-López, O. (1987).Food Biotechnology-Solid State Fermentations of Plant Raw Materials: Application, Nutritional Significance and Future Prospects, Irapuato, México: CIEA-IPN.
Hesseltine, C.W. (1965).Mycologia 57, 149–153.
Murakami, H., Asakawa, T., Terao, J., and Matsushita, S. (1984).Agric. Biol. Chem. 48, 2971–2975.
Murata, K., Ikehata, H., and Miyamoto, T. (1967).J. Food Sci. 32, 580–587.
Murata, K., Ikehata, H., Edani, Y., and Koyanagi, K. (1971).Agr. Biol. Chem. 35, 233–239.
Paredes-López, O., Ordorica-Falomir, C., Guevara-Lara, F., and Covarrubias-Alvarez, M.M. (1985). Las proteínas vegetales: presente y futuro en la alimentación. In:Prospectiva de la Biotecnología en México, R. Quintero, ed., pp. 331–360, México, D.F.: CONACYT.
Stahl, H.D., and Sims, R.J. (1986).J. Am. Oil Chem. Soc. 63, 555–556.
Steinkraus, K.H., Hwa, Y.B., Van Buren, J.P., Provvidenti, M. I., and Hand, D. B. (1960).Food Research 25, 777–788.
Steinkraus, K.H. (1983). Indonesian tempe and related fermentations. In:Handbook of Indigenous Fermented Foods, K. H. Steinkraus, ed., vol. 9, pp. 4–94, New York: Marcel Dekker, Inc.
Sutardi, and Buckle, K.A. (1985).J. Food Sci. 50, 260–261, 263.
Wagenknecht, A.C., Mattick, L.R., Lewin, L.M., Hand, D.B., and Steinkraus, K.H. (1961).J. Food Sci. 26, 373–386.
Wang, H.L., and Hesseltine, C.W. (1981)Food Technol. 35(1), 79–83.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Paredes-López, O., Harry, G.I. & Montes-Rivera, R. Development of a fermentation procedure to produce a tempe-related food using common beans as substrate. Biotechnol Lett 9, 333–338 (1987). https://doi.org/10.1007/BF01025799
Issue Date:
DOI: https://doi.org/10.1007/BF01025799