Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1: Chemical composition and nitrogenous constituent

Abstract

Summary Fermented foods such as Tempe represent a technological alternative for a great variety of legumes and combination of them to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The chemical composition, carbohydrate fraction and nitrogenous constituents were investigated for individual different legumes, i.e. faba bean; lupine, chickpea; peas and their mixture before and after fermentation by Rhizopus oligosporus . Tempe had a higher ( P < 0.05) protein and fibre content compared with legume mixtures before fermentation, while it had a lower fat, ash and carbohydrate contents. Also, reducing and non‐reducing sugars, stachyose as well as raffinose were reduced after fermentation of legume mixtures. A significant reduction was observed in non‐protein nitrogen and protein nitrogen, while total nitrogen and true protein were increased.