Tempe, an Indonesian mold fermented food, was prepared from cowpeasand soybeans using the traditional oriental process with modifications whereappropriate. Four complementary foods were developed from whole maizemeal or dehydrated fermented maize (ogi) flour fortified with eithercowpea tempe or soybean tempe. Wholesomeness and potentials of thevanilla-flavored foods as weaning diets were determined. The nutrientcontent of all the developed products were within the range prescribed bythe FAO/WHO pattern for processed weaning foods. The products hadloose bulk densities between 0.40–0.55 g/ml and packed bulk densitiesbetween 0.68–0.75 g/ml; reconstitution indexes were between92.30–104.00 g/ml; viscosities were 34.2–65.0 CP at 70 °C and45.0–76.9 CP at 30 °C. Total plate counts ranged from 3.2 ×103 – 4.3 × 104cfu/g; coliforms staphylococcus, mold, andyeast were absent in some of the products. The results on sensoryattributes showed that tempe-based weaning diets were comparable withMameal, a commercial product. Maize and maize-fortified diets wereslightly higher in packed bulk density. Fortification reduced the viscosityof the diets and the values reduced with increasing temperature. Tempe-based weaning foods reconstituted easily in hot water, while cookingdestroyed most of the microorganisms present. Maize-based tempefortified foods were relatively inexpensive and have potential as weaningfoods.
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Osundahunsi, O.F., Aworh, A.C. A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria. Plant Foods Hum Nutr 57, 365–376 (2002). https://doi.org/10.1023/A:1021805117084
- Weaning diets