Studies on the production of bambara groundnut (Vigna subterranea) tempe

Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used. Fermentation...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1999, Vol.53 (3), p.199-208
Main Authors: Amadi, E.N. (Rivers State Univ. of Sciences and Technology, Port Harcourt (Nigeria). Dept. of Biological Sciences), Uneze, R, Barimalaa, I.S, Achinewhu, S.C
Format: Article
Language:English
Subjects:
Africa
ALIMENT A BASE DE SOJA POUR HOMME
ALIMENT FERMENTE
ALIMENTOS DERIVADOS DE LA SOJA
ALIMENTOS FERMENTADOS
Biological and medical sciences
Carbohydrates - analysis
Dietary Supplements
Fabaceae
Fermentation
FERMENTED FOODS
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glycine max
Hydrogen-Ion Concentration
Lipids - analysis
Plant Proteins - analysis
Plants, Medicinal
Rhizopus - metabolism
RHIZOPUS ARRHIZUS
RHIZOPUS OLIGOSPORUS
RHIZOPUS STOLONIFER
SOYFOODS
VIGNA SUBTERRANEA
Water
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Summary:Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used. Fermentation by both strains resulted in increases of pH, moisture, protein and fat while total carbohydrate decreased by 50%. Sensory evaluation showed that bambara groundnut tempes rated similar (p>0.5) in taste and texture and higher (p
ISSN:0921-9668
1573-9104
DOI:10.1023/A:1008036108097