Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes
Tempe is generally made from soybeans, but many underutilized legume species can potentially be tempe substrates, including jack bean and velvet bean from the Fabaceae family. This study evaluates the anti-nutritional and chemical properties of tempe made from underutilized legumes. Jack bean and ve...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_04031.pdf |
| _version_ | 1797345528344739840 |
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| author | Permadi Selma Noor Ivanti Lina Indrasari Siti Dewi Ambarsari Indrie |
| author_facet | Permadi Selma Noor Ivanti Lina Indrasari Siti Dewi Ambarsari Indrie |
| author_sort | Permadi Selma Noor |
| collection | DOAJ |
| description | Tempe is generally made from soybeans, but many underutilized legume species can potentially be tempe substrates, including jack bean and velvet bean from the Fabaceae family. This study evaluates the anti-nutritional and chemical properties of tempe made from underutilized legumes. Jack bean and velvet bean were used as tempe substrates. The whole-grain legume tempe was compared with the sliced-grain legume tempe to examine grain size reduction’s impact on tempe properties. A completely randomized design was implemented in this study. This study exhibited that velvet bean tempe had higher levels of antinutrient compounds, protein, and carbohydrate content than jack bean tempe. It was also shown that grain legumes’ size reduction significantly reduced the anti-nutritional features and carbohydrate content of tempe as a final product. Meanwhile, the protein and lipid content of tempe increased dramatically due to the size reduction of grain legumes. Thus, grain size reduction is recommended for a higher quality of underutilized legume tempe. |
| first_indexed | 2024-03-08T11:19:53Z |
| format | Article |
| id | doaj.art-fa4ab3d4566e4cf0853ab8b6014ad569 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T11:19:53Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-fa4ab3d4566e4cf0853ab8b6014ad5692024-01-26T10:27:44ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014440403110.1051/e3sconf/202344404031e3sconf_iconard2023_04031Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized LegumesPermadi Selma Noor0Ivanti Lina1Indrasari Siti Dewi2Ambarsari Indrie3Research Center for Food Technology and Processing, National Research and Innovation AgencyResearch Center for Food Technology and Processing, National Research and Innovation AgencyResearch Center for Food Technology and Processing, National Research and Innovation AgencyResearch Center for Food Technology and Processing, National Research and Innovation AgencyTempe is generally made from soybeans, but many underutilized legume species can potentially be tempe substrates, including jack bean and velvet bean from the Fabaceae family. This study evaluates the anti-nutritional and chemical properties of tempe made from underutilized legumes. Jack bean and velvet bean were used as tempe substrates. The whole-grain legume tempe was compared with the sliced-grain legume tempe to examine grain size reduction’s impact on tempe properties. A completely randomized design was implemented in this study. This study exhibited that velvet bean tempe had higher levels of antinutrient compounds, protein, and carbohydrate content than jack bean tempe. It was also shown that grain legumes’ size reduction significantly reduced the anti-nutritional features and carbohydrate content of tempe as a final product. Meanwhile, the protein and lipid content of tempe increased dramatically due to the size reduction of grain legumes. Thus, grain size reduction is recommended for a higher quality of underutilized legume tempe.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_04031.pdf |
| spellingShingle | Permadi Selma Noor Ivanti Lina Indrasari Siti Dewi Ambarsari Indrie Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes E3S Web of Conferences |
| title | Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes |
| title_full | Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes |
| title_fullStr | Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes |
| title_full_unstemmed | Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes |
| title_short | Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes |
| title_sort | size reduction consequences on anti nutritional and chemical properties of tempe made from underutilized legumes |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_04031.pdf |
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