Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans

Background/Aims: Tempe is an indigenous source of protein in Indonesia. This study aimed to determine effect of germination of soybeans on physicochemical properties of tempe protein. Methods: In this study, tempe sample was produced from Grobogan soybeans with two treatments: germinated and non-ger...

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Bibliographic Details
Published in:Annals of nutrition and metabolism 2019-01, Vol.75, p.182
Main Authors: Astawan, Made, Wresdiyati, Tutik, Yoshari, Rachel M, Fadilla, Rahma
Format: Article
Language:English
Subjects:
Bulk density
Digestibility
Germination
Legumes
Nutrition
Physical characteristics
Physical properties
Physicochemical properties
Proteins
Soybeans
Studies
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Summary:Background/Aims: Tempe is an indigenous source of protein in Indonesia. This study aimed to determine effect of germination of soybeans on physicochemical properties of tempe protein. Methods: In this study, tempe sample was produced from Grobogan soybeans with two treatments: germinated and non-germinated soybeans. The two types of tempe produced were then processed into protein isolates, namely: tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). Data collected were physicochemical properties of NGTI, GTI, and CSI (commercial soy protein isolate). Results: Based on the physical characteristics, NGTI and GTI were superior to CSI in terms of their bulk density, which was significantly higher (p < 0.01) at 0.54, 0.57 and 0.39 g/mL, respectively. Moreover, the aw values of the two samples were significantly lower (p < 0.01) at 0.05, 0.04 and 0.34, respectively. As for chemical characteristics, the NGTI and GTI were superior to CSI in their protein content, which was significantly higher (p < 0.01) at 79.16, 82.89 and 74.90%, respectively. In vitro protein digestibility of NGTI and GTI was also significantly higher (p < 0.05) than that of CSI, at 76.95, 77.82 and 76.68%, respectively. Meanwhile, the values of fat content of the two samples of protein isolate from tempe were significantly lower (p < 0.01) at 1.45, 1.28, and 2.74%, respectively. Conclusions: Protein isolate from tempe, produced from either non-germinated and germinated soybeans were found to have better physicochemical characteristics than commercial soy protein isolate.
ISSN:0250-6807
1421-9697
DOI:10.1159/000501751