Changes in Macronutrient, Total Phenolic and Anti-Nutrient Contents during Preparation of Tempeh

Abstract

Background:The effects of processing towards changes in contents of macronutrient, total phenolic and antinutrient during preparation tempeh was studied. Tempeh preparation was carried out using the usual method used in the tempeh cottage industry in Malaysia. Methods:The samples studied were in the form of raw, soaked, cooked soya bean and tempeh. Macronutrients, total dietary fiber (TDF), total phenolic, phytate and oxalate were determined using AOAC method, Folin-Ciocalteu assay, Anion Exchange Column (AEC) and Oxalate kit, respectively. Each analysis was carried out with minimum of four replicates for every sample.