title: The nutritive quality of sorghum-commonbean tempe.
abstract: The nutritive quality of sorghum-commonbean (40:60) tempe manufactured by Rhizopus oligosporus: Rhizopus oryzae (1:1) mixed culture fermentation was determined. The protein, crude fat and ash content increased slightly, while carbohydrates decreased. The dietary fibre of the tempe increased by 10%. Mould fermentation increased the content of reducing sugars, total acid and aminonitrogen 15.3, 6.7 and 4.6-fold, respectively. It decreased the phytate content by 44% and it increased the tannic acid content by 52%. In vitro iron absorption increased from 2.8 to 12.5%. The protein efficiency ratio of tempe was 1.61 +/- 0.33; the net protein ratio was 2.39 +/- 0.20; the in vitro and in vivo protein digestibility were 88.2 and 80.0 +/- 0.05% respectively, while the protein efficiency ratio, net protein ratio in vivo digestibility of skim milk was 2.96 +/- 0.17, 3.51 +/- 0.17 and 98.0 +/- 1.87, respectively. The sorghum-bean tempe could be used for supplementary feeding.
authors.affiliation: Sokoine University of Agriculture, Department of Food Science and Technology, Morogoro Tanzania.
authors.forename: J K
authors.initials: JK
authors.lastname: Mugula
mesh_terms: D000818:Animals; D002523:Edible Grain / Q000737:chemistry* / Q000378:metabolism; D007887:Fabaceae / Q000737:chemistry* / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling; D005527:Food, Fortified; D006801:Humans; D007225:Infant Food; D007231:Infant, Newborn; D009753:Nutritive Value; D010946:Plants, Medicinal; D051381:Rats; D012233:Rhizopus / Q000378:metabolism; D014886:Weaning