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Development of a fermentation procedure to produce a tempe-related food using common beans as substrate

Research paper by O. Paredes-López, Gwyneth I. Harry, R. Montes-Rivera

Indexed on: 01 May '87Published on: 01 May '87Published in: Biotechnology Letters



Abstract

A basic procedure was developed to produce a tempe-like product using the mouldRhizopusoligosporus and black common beans (Phaseolusvulgaris) as substrate. The initial pH of the substrate was 5.8, and fermentation was conducted at 37°C with a relative humidity of 70% for 72 hrs. Levels of soluble solids and soluble protein increased dramatically as a result of fermentation. Some changes were as well observed in fatty acid contents of fermented samples. It was concluded that the common bean used was an acceptable substrate for preparing this product.