Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe.
Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reachin...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 11; no. 2; pp. 808 - 822 |
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| Autores principales: | , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=172925014&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 172925014 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2023 vid: 11 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 172925014 172925014 172925014 10.12944/CRNFSJ.11.2.30 172925014 ppf: 808 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe. aug: au: ASTAWAN, MADE FAISHAL, MUHAMMAD ARIQ PRAYUDANI, AYU P. G. WRESDIYATI, TUTIK SARDJONO, RATNANINGSIH EKO affil: Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia sug: subj: Seeds Plant Physiology Organic Chemicals Fermentation Human Soy Foods Quantitative Studies Hydrogen-Ion Concentration GABA Phenols Antioxidants Proteins One-Way Analysis of Variance Data Analysis Software Analysis of Variance Fungi Time Factors ab: Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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