Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus.The development of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oligosporus...Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus.The development of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oligosporus and Saccharomyces cerevisiae(Mosaccha inoculum)represents a new innovation.This study aims to evaluate the influence of Mosaccha inoculum on the microbiological and sensory properties of jack bean tempeh.The experiment was designed using a Completely Randomized Block Design with a single factor at six levels,each repeated four times:0.2% Mosaccha inoculum,0.4%,0.6%,0.8%,1%,and Raprima 0.5% as the control.The best jack bean tempeh was further analyzed for its nutritional content,HCN levels,and β-glucan content.The results showed that adding of 0.6% Mosaccha inoculum produced the highest quality jack bean tempeh.This tempeh had a characteristic tempeh aroma with a slight yeast scent,a white color,evenly distributed mycelium growth,and a firm texture that did not easily crumble.Based on sensory evaluation,this tempeh’s taste and overall acceptability were well-liked.The best jack bean tempeh had a moisture content of 58.72%,total mold count of 7.58 log CFU/g,total yeast count of 8.99 log CFU/g,protein content of 15.83%,fat content of 10.92%,ash content of 1.14%,crude fiber content of 0.89%,HCN content of 2.47 ppm,and β-glucan content of 0.904%.This study demonstrates that jack bean tempeh produced with a 0.6% Mosaccha inoculum concentration offers a highquality and nutritionally valuable alternative to traditional tempeh.展开更多
Tempeh is rich in rhizoxin and vitamin B12 and is regarded as an important functional food.Black bean tempeh may be produced using the co-fermentation of Propionibacterium freudenreichii and Rhizopus oligosporus,suppl...Tempeh is rich in rhizoxin and vitamin B12 and is regarded as an important functional food.Black bean tempeh may be produced using the co-fermentation of Propionibacterium freudenreichii and Rhizopus oligosporus,supplemented with monacolin K,to enhance rhizoxin and vitamin B12 levels.This research investigated the synthesis of black bean tempeh by integrating monacolin K and P.freudenreichii,focusing on the levels of glucosamine,free amino acids(FAAs),reducing sugars,rhizoxin,vitamin B12,and phenolic compounds over a 48-h fermentation period.The maximum glucosamine concentration in R.oligosporus from the combination of monacolin K supplementation and P.freudenreichii co-fermentation(MKS+PFCF)was 897.16 mg/g substrate,reflecting a 2.48-fold increase compared to the control.Following 48 h of fermentation,the vitamin B12 con-centration in black bean tempeh from the MKS+PFCF treatment exhibited an increase exceeding 2.49-fold compared to the P.freudenreichii co-fermentation treatment.The peak production rate of rhizoxin by R.oligosporus from the MKS+PFCF treatment throughout the fermentation period of 12-48 h was 14.94-fold.The results of the principal component analysis(PCA)indicated that both FAAs and reducing sugars may serve as indicators for the secondary metabolites of vitamin B12 and rhizoxin throughout the fermentation process.The variable exerting the most substantial impact,indicated by a variable importance in projection(VIP)score above 1,was glucosamine.A comprehensive analysis of primary metabolites,including vitamin B12,rhizoxin,and phenolic compounds in black bean tempeh,revealed 17 pathways linked to amino acid metabolism,biosynthesis,and cellular respiration,including galactose metabolism and starch and sucrose metabolism.These findings may represent an innovative approach to the co-fermentation of R.oligosporus and P.freudenreichii,supplemented with monacolin K,for the industrial manufacture of black bean tempeh enriched with substantial levels of vitamin B12 and rhizoxin.Data derived from PCA,VIP,and metabolomic analysis of primary and secondary metabolites in black bean tempeh were used as scientific evidence to elucidate their interrelationships and pathways for tempeh generated from a black bean substrate.展开更多
Background and Objectives:Stunting is a global health challenge,especially in developing countries like Indonesia,where its prevalence reached 21.6%in 2022.This condition stems from malnutrition,recurrent infections,a...Background and Objectives:Stunting is a global health challenge,especially in developing countries like Indonesia,where its prevalence reached 21.6%in 2022.This condition stems from malnutrition,recurrent infections,and inadequate care during the first 1,000 days of life.Maternal nutrition is critical for fetal growth,as deficiencies can lead to low birth weight and short birth length,increasing the risk of stunting.This study evaluates the potential of fortified tempeh as a nutritional intervention to improve birth outcomes.Methods and Study Design:A quasi-experimental study with a quantitative approach was conducted to compare the effects of regular and fortified tempeh on BW and BL among pregnant women in Kuningan Regency.展开更多
Objective:To highlight the comparative studies between total isoflavone extracts from soybean and tempeh on the neuronal oxidative stress and antioxidant activities.Methods:The total isoflavones were administered oral...Objective:To highlight the comparative studies between total isoflavone extracts from soybean and tempeh on the neuronal oxidative stress and antioxidant activities.Methods:The total isoflavones were administered orally for 15 days with 3 selected doses(10,20 and 40 mg/kg).Piracetam(400 mg/kg,p.o.)was used as a standard drug while scopolamine(1 mg/kg,i.p.)was used as a drug that promoted amnesia in selected groups.The oxidative markers(thiobarbituric acid reactive substances and nitric oxide)were measured in brain homogenate.The antioxidant activities evaluated were catalase,superoxide dismutase,glutathione reductase and glutathione.Results:Our results showed that soybean and tempeh isoflavones significantly improved the levels of catalase,superoxide dismutase,glutathione reductase and glutathione while decreased levels of thiobarbituric acid reactive substances and nitric oxide in both the brain of normal as well as scopolamine-induced animals.Conclusions:Our findings suggested that soybean and tempeh isoflavones could be useful in the management and prevention of age-related neurodegenerative changes including Alzheimer’s disease through its antioxidant activities.展开更多
Zamnè is a promising wild,healthy,but hard-to-cook legume in the drought-and hunger-prone areas of West to Northcentral Africa.The aim of this study was to explore processing alternatives for Zamnè and mitig...Zamnè is a promising wild,healthy,but hard-to-cook legume in the drought-and hunger-prone areas of West to Northcentral Africa.The aim of this study was to explore processing alternatives for Zamnè and mitigate its hard-to-cook defects(i.e.,the lixiviation of most soluble,bioaccessible,or digestible nutrients after the compelled extensive cooking).Therefore,Zamnè was fermented into tempeh using Rhizopus oryzae,and the effects of the fermentation on its nutritional values,digestibility,and flour technological properties were assessed.The fermentation for 48 h(i.e.,fresh tempeh)caused significant decreases in lipid(by 30%)and insoluble dietary fiber(by 22%)contents and antioxidant activity(by 24%).Interestingly,it resulted in a complete elimination of phytate and significant increases in the degree of protein hydrolysis(by 155%),zinc bioaccessibility(by 173%),soluble dietary fibers(by 315%),and soluble phenolics(by 46%).The overripening of the product for 72 h caused only a further decrease in the lipid content(by 26%)and a significant reduction of the protein hydrolysis degree(by 31%).Furthermore,the fermentation considerably altered the color(from yellow to brown)and significantly improved the yield(92%-94%),the water absorption index(4.3),the water solubility index(23%-24%),and the emulsion activity(53%-60%)of the flour.It could be concluded that tempeh fermentation can mitigate the hard-to-cook defects,improve the nutritional values,digestibility,and key flour technological properties of Zamnè,upgrade its usability,and facilitate its promotion in human diets.展开更多
基金part of a project funded by the Directorate General of Higher Education,Ministry of Education,Culture,Research,and Technology of the Republic of Indonesia.
文摘Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus.The development of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oligosporus and Saccharomyces cerevisiae(Mosaccha inoculum)represents a new innovation.This study aims to evaluate the influence of Mosaccha inoculum on the microbiological and sensory properties of jack bean tempeh.The experiment was designed using a Completely Randomized Block Design with a single factor at six levels,each repeated four times:0.2% Mosaccha inoculum,0.4%,0.6%,0.8%,1%,and Raprima 0.5% as the control.The best jack bean tempeh was further analyzed for its nutritional content,HCN levels,and β-glucan content.The results showed that adding of 0.6% Mosaccha inoculum produced the highest quality jack bean tempeh.This tempeh had a characteristic tempeh aroma with a slight yeast scent,a white color,evenly distributed mycelium growth,and a firm texture that did not easily crumble.Based on sensory evaluation,this tempeh’s taste and overall acceptability were well-liked.The best jack bean tempeh had a moisture content of 58.72%,total mold count of 7.58 log CFU/g,total yeast count of 8.99 log CFU/g,protein content of 15.83%,fat content of 10.92%,ash content of 1.14%,crude fiber content of 0.89%,HCN content of 2.47 ppm,and β-glucan content of 0.904%.This study demonstrates that jack bean tempeh produced with a 0.6% Mosaccha inoculum concentration offers a highquality and nutritionally valuable alternative to traditional tempeh.
文摘Tempeh is rich in rhizoxin and vitamin B12 and is regarded as an important functional food.Black bean tempeh may be produced using the co-fermentation of Propionibacterium freudenreichii and Rhizopus oligosporus,supplemented with monacolin K,to enhance rhizoxin and vitamin B12 levels.This research investigated the synthesis of black bean tempeh by integrating monacolin K and P.freudenreichii,focusing on the levels of glucosamine,free amino acids(FAAs),reducing sugars,rhizoxin,vitamin B12,and phenolic compounds over a 48-h fermentation period.The maximum glucosamine concentration in R.oligosporus from the combination of monacolin K supplementation and P.freudenreichii co-fermentation(MKS+PFCF)was 897.16 mg/g substrate,reflecting a 2.48-fold increase compared to the control.Following 48 h of fermentation,the vitamin B12 con-centration in black bean tempeh from the MKS+PFCF treatment exhibited an increase exceeding 2.49-fold compared to the P.freudenreichii co-fermentation treatment.The peak production rate of rhizoxin by R.oligosporus from the MKS+PFCF treatment throughout the fermentation period of 12-48 h was 14.94-fold.The results of the principal component analysis(PCA)indicated that both FAAs and reducing sugars may serve as indicators for the secondary metabolites of vitamin B12 and rhizoxin throughout the fermentation process.The variable exerting the most substantial impact,indicated by a variable importance in projection(VIP)score above 1,was glucosamine.A comprehensive analysis of primary metabolites,including vitamin B12,rhizoxin,and phenolic compounds in black bean tempeh,revealed 17 pathways linked to amino acid metabolism,biosynthesis,and cellular respiration,including galactose metabolism and starch and sucrose metabolism.These findings may represent an innovative approach to the co-fermentation of R.oligosporus and P.freudenreichii,supplemented with monacolin K,for the industrial manufacture of black bean tempeh enriched with substantial levels of vitamin B12 and rhizoxin.Data derived from PCA,VIP,and metabolomic analysis of primary and secondary metabolites in black bean tempeh were used as scientific evidence to elucidate their interrelationships and pathways for tempeh generated from a black bean substrate.
基金the Culinary Laboratory,Faculty of Public Health,Hasanuddin University.
文摘Background and Objectives:Stunting is a global health challenge,especially in developing countries like Indonesia,where its prevalence reached 21.6%in 2022.This condition stems from malnutrition,recurrent infections,and inadequate care during the first 1,000 days of life.Maternal nutrition is critical for fetal growth,as deficiencies can lead to low birth weight and short birth length,increasing the risk of stunting.This study evaluates the potential of fortified tempeh as a nutritional intervention to improve birth outcomes.Methods and Study Design:A quasi-experimental study with a quantitative approach was conducted to compare the effects of regular and fortified tempeh on BW and BL among pregnant women in Kuningan Regency.
基金supported by the Research Excellence Funds(600-RMI/DANA 5/3/REI(3/2013)and 600-RMI/ST/DANA 5/3/DST(465/2011)),Research Management Centure,Universiti Teknologi MARA,Malaysia and Institute of Graduate Studies,Universiti Teknologi MARA,Malaysia
文摘Objective:To highlight the comparative studies between total isoflavone extracts from soybean and tempeh on the neuronal oxidative stress and antioxidant activities.Methods:The total isoflavones were administered orally for 15 days with 3 selected doses(10,20 and 40 mg/kg).Piracetam(400 mg/kg,p.o.)was used as a standard drug while scopolamine(1 mg/kg,i.p.)was used as a drug that promoted amnesia in selected groups.The oxidative markers(thiobarbituric acid reactive substances and nitric oxide)were measured in brain homogenate.The antioxidant activities evaluated were catalase,superoxide dismutase,glutathione reductase and glutathione.Results:Our results showed that soybean and tempeh isoflavones significantly improved the levels of catalase,superoxide dismutase,glutathione reductase and glutathione while decreased levels of thiobarbituric acid reactive substances and nitric oxide in both the brain of normal as well as scopolamine-induced animals.Conclusions:Our findings suggested that soybean and tempeh isoflavones could be useful in the management and prevention of age-related neurodegenerative changes including Alzheimer’s disease through its antioxidant activities.
基金supported by a PhD scholarship awarded by Ghent University(Reference number:01W05318)to the first author.
文摘Zamnè is a promising wild,healthy,but hard-to-cook legume in the drought-and hunger-prone areas of West to Northcentral Africa.The aim of this study was to explore processing alternatives for Zamnè and mitigate its hard-to-cook defects(i.e.,the lixiviation of most soluble,bioaccessible,or digestible nutrients after the compelled extensive cooking).Therefore,Zamnè was fermented into tempeh using Rhizopus oryzae,and the effects of the fermentation on its nutritional values,digestibility,and flour technological properties were assessed.The fermentation for 48 h(i.e.,fresh tempeh)caused significant decreases in lipid(by 30%)and insoluble dietary fiber(by 22%)contents and antioxidant activity(by 24%).Interestingly,it resulted in a complete elimination of phytate and significant increases in the degree of protein hydrolysis(by 155%),zinc bioaccessibility(by 173%),soluble dietary fibers(by 315%),and soluble phenolics(by 46%).The overripening of the product for 72 h caused only a further decrease in the lipid content(by 26%)and a significant reduction of the protein hydrolysis degree(by 31%).Furthermore,the fermentation considerably altered the color(from yellow to brown)and significantly improved the yield(92%-94%),the water absorption index(4.3),the water solubility index(23%-24%),and the emulsion activity(53%-60%)of the flour.It could be concluded that tempeh fermentation can mitigate the hard-to-cook defects,improve the nutritional values,digestibility,and key flour technological properties of Zamnè,upgrade its usability,and facilitate its promotion in human diets.
