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Plant Foods for Human Nutrition

, Volume 47, Issue 4, pp 319–326 | Cite as

The nutritive quality of maize-soybean (70:30) tempe flour

  • J. Tchango Tchango
Article

Abstract

The nutritive quality of maize-soybean (70:30) tempe flour manufactured by fermentation withRhizopus oligosporus: Rhizopus orysae (1:1) was determined using weanling rats. Mould fermentation of maize-soybean mixture did not significantly affect its proximate composition. It increased the content of reducing sugars, total acids and aminonitrogen by about 43, 195 and 482 percent, respectively, and decreased phytate content by 46 percent. In vitro iron absorption for maize flour and maize-soybean tempe flour was 2.46 and 5.51 percent, respectively. Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR) for maize-soybean tempe flour and skim-milk diets were 2.71 and 2.96, respectively, for PER, and 3.31 and 3.51, respectively, for NPR. In vivo protein digestibility of the two products was 95.0 and 98.0 percent, respectively.

Key words

Maize-soybean tempe flour Minerals bioavailability Mould fermentation Phytate Protein quality Proximate composition 

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Copyright information

© Kluwer Academic Publishers 1995

Authors and Affiliations

  • J. Tchango Tchango
    • 1
  1. 1.Food Technology LaboratoryNjombe Agronomic Research StationNjombeCameroon

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