Some biochemical changes during soybean and pea tempeh fermentation

Nowak, J.; Szebiotko, K.

doi:10.1016/0740-0020(92)80060-h

Cited by 20 publications

(16 citation statements)

References 7 publications

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“…A similar trend was found by van der Riet et al . (), the increase of proteins amount by about 30%, also Nowak and Szebiotko () found 20% increase using the soybeans and peas as material for the fermentation. Song et al .…”

Section: Resultsmentioning

confidence: 83%

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Wronkowska

Christa

Ciska

et al. 2015

Journal of Food Quality

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The effect of 24‐h Rhizopus oligosporus fermentation on raw and roasted buckwheat groats was investigated. The changes in the chemical composition were analyzed and sensory evaluation of fermented product was performed. The significant increase in content of protein and some minerals in both fermented products was observed. In the raw buckwheat groat, the main saturated fatty acids were palmitic and stearic acids and the main unsaturated fatty acids were oleic and linoleic. The fermentation process did not affect the content of fatty acids in both products. A higher content of amino acids was found in the product obtained after the 24‐h fermentation as compared with nonfermented samples. The fermentation process by R. oligosporus improved the protein digestibility, in both fermented buckwheat products it exceeded 87%. The sensory evaluation proved that fermented buckwheat products were well accepted by the evaluators. Practical Applications Fermented buckwheat products added to different food systems can greatly enhance the nutritional status, especially protein and some minerals, without compromising consumer acceptance. The fermentation with Rhizopus oligosporus can be recommended for production of tempeh‐like functional buckwheat‐based foods with valuable nutritive substances. Moreover, another possible application of the fermented buckwheat products is to use it as an additive for baking products, soups or sauces.

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Section: Resultsmentioning

confidence: 83%

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Wronkowska

Christa

Ciska

et al. 2015

Journal of Food Quality

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show abstract

“…Nowak and Szebiotko (1992) reported a reduction in the concentration of protein during the fermentation but Murata et al (1967) found little change or an increase. Again, in both cases the data was presented as YO (w/w) of dry matter of sample examined and it is not possible to establish what proportion of the original protein and amino acids were utilised by the mould for growth.…”

Section: J Sci Food Agricmentioning

confidence: 89%

“…The mould also hydrolyses proteins and the concentration of free amino acids increases during the fermentation from 2 g kg-' dry matter in the unfermented 523 cotyledons to 20-50 g kg-' in the tempe (Murata et al 1967;Nowak and Szebiotko 1992). Nowak and Szebiotko (1992) reported a reduction in the concentration of protein during the fermentation but Murata et al (1967) found little change or an increase.…”

Section: J Sci Food Agricmentioning

confidence: 94%

Chemical and Enzymic Changes During the Fermentation of Bacteria-Free Soya Bean Tempe

Ruíz‐Terán

Owens

1996

J. Sci. Food Agric.

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“…The proteins produced by mold might have a similar molecular weight to that of buckwheat protein. Therefore, the strength of some bands at 48 h was appeared to increase, as compared with 16 h. In addition, several investigators reported the total protein content during tempeh fermentation Nowak and Szebiotko (1992) observed a slight increase in total protein from 45.1% to 48.8% (w/w of dry matter) and Van der Riet, Wight, Cilliers, and Datel (1987) reported the total protein increased from 40.1 to 49.3% (w/w of dry matter). Immunobloting analysis described the level of speciWc IgE in relation to buckwheat allergy as shown in Fig.…”

Section: Mineralmentioning

confidence: 91%

Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

Handoyo

Maeda

Urisu

et al. 2006

Food Research International

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Some biochemical changes during soybean and pea tempeh fermentation

Cited by 20 publications

References 7 publications

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Chemical and Enzymic Changes During the Fermentation of Bacteria-Free Soya Bean Tempe

Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

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