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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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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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container_title	Plant foods for human nutrition (Dordrecht)
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creator	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
description	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
doi_str_mv	10.1023/A:1008036108097
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(Rivers State Univ. of Sciences and Technology, Port Harcourt (Nigeria). Dept. of Biological Sciences) ; Uneze, R ; Barimalaa, I.S ; Achinewhu, S.C</creator><creatorcontrib>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</creatorcontrib><description>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<0.05) in color and flavor than soybean tempe. 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source	Springer Nature:Jisc Collections:Springer Nature Read and Publish 2023-2025: Springer Reading List
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
title	Studies on the production of bambara groundnut (Vigna subterranea) tempe
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