Studies on the production of bambara groundnut (Vigna subterranea) tempe.
Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used. Fermentation by both strains resulted in increases of pH, moisture, protein and fat while total carbohydrate decreased by 50%. Sensory evaluation showed that bambara groundnut tempes rated similar (p>0.5) in taste and texture and higher (p<0.05) in color and flavor than soybean tempe. Bambara groundnut would be an acceptable food product in the diet as a good protein supplement.
Amadi
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EN
Department of Biological Sciences, Rivers State University of Sciences and Technology, Port Harcourt, Nigeria.
Uneze
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Barimalaa
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Achinewhu
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SC
D000349:Africa; D002241:Carbohydrates / Q000032:analysis; D019587:Dietary Supplements; D007887:Fabaceae; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D010946:Plants, Medicinal; D012233:Rhizopus / Q000378:metabolism; D013025:Glycine max; D014867:Water
D002241:Carbohydrates; D008055:Lipids; D010940:Plant Proteins; D014867:Water