Nutritional and Bioactive Components of Carioca Common Bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh

(E-pub Ahead of Print)

Author(s): Juliana Aparecida Correia Bento, Priscila Zaczuk Bassinello*, Aline Oliveira Colombo, R. J. Vital, Rosângela Nunes Carvalho.

Journal Name: Current Nutrition & Food Science

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Abstract:

Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality.

Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test.

Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST.

Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet.

Keywords: Antioxidant capacity, Glycine max L., Phaseolus vulgaris L., proximate composition, Rhizopus oligosporus, sensory analysis.

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Article Details

(E-pub Ahead of Print)
DOI: 10.2174/1573401316666200121111854
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