Mugula J K
Sokoine University of Agriculture, Department of Food Science and Technology, Morogoro Tanzania.
Plant Foods Hum Nutr. 1992 Jul;42(3):247-56. doi: 10.1007/BF02193933.
The nutritive quality of sorghum-commonbean (40:60) tempe manufactured by Rhizopus oligosporus: Rhizopus oryzae (1:1) mixed culture fermentation was determined. The protein, crude fat and ash content increased slightly, while carbohydrates decreased. The dietary fibre of the tempe increased by 10%. Mould fermentation increased the content of reducing sugars, total acid and aminonitrogen 15.3, 6.7 and 4.6-fold, respectively. It decreased the phytate content by 44% and it increased the tannic acid content by 52%. In vitro iron absorption increased from 2.8 to 12.5%. The protein efficiency ratio of tempe was 1.61 +/- 0.33; the net protein ratio was 2.39 +/- 0.20; the in vitro and in vivo protein digestibility were 88.2 and 80.0 +/- 0.05% respectively, while the protein efficiency ratio, net protein ratio in vivo digestibility of skim milk was 2.96 +/- 0.17, 3.51 +/- 0.17 and 98.0 +/- 1.87, respectively. The sorghum-bean tempe could be used for supplementary feeding.
米根霉（1:1）混合培养发酵生产的高粱-普通豆（40:60）印尼豆豉的营养品质。蛋白质、粗脂肪和灰分含量略有增加，而碳水化合物含量下降。印尼豆豉的膳食纤维增加了10%。霉菌发酵使还原糖、总酸和氨基氮含量分别增加了15.3倍、6.7倍和4.6倍。它使植酸含量降低了44%，使单宁酸含量增加了52%。体外铁吸收率从2.8%提高到12.5%。印尼豆豉的蛋白质效率比为1.61±0.33；净蛋白比为2.39±0.20；体外和体内蛋白质消化率分别为88.2%和80.0±0.05%，而脱脂牛奶的蛋白质效率比、净蛋白比和体内消化率分别为2.96±0.17、3.51±0.17和98.0±1.87。高粱-豆印尼豆豉可用于补充喂养。
