Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee

Roelofsen, P. A.; Talens, Anneke

doi:10.1111/j.1365-2621.1964.tb01722.x

Cited by 32 publications

(14 citation statements)

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“…Steinkraus et al (1960 reported on the production of tempeh using Rhizopats oryzae or Rhizopus oligosporus and the results of biochemical analyses. Changes in soybean lipids during tempeh fermentation were observed by Wagenknecht et al (1961) and in some B vitamins by Roelofsen et al (1964) and Steinkraus et al (1961). Smith et al (1964) andStillings et al (1965) reported changes in amino acid content during fermentation and heat-processing of tempeh.…”

Section: Introduction Tempehmentioning

confidence: 84%

“…The nutritional value of tempeh and utilization of protein from tempeh might be affected by its content of B vitamins. Some increase of riboflavin and nicotinic acid (Roelofsen et al, 1964), and of riboflavin, nicotinic acid, and vitamin B12 (Steirikraus et al, 1961) during fermentation of tempeh have been reported.…”

Section: Introduction Tempehmentioning

confidence: 99%

“…A study of chemical differences between tempeh and soybeans was reported as early as 1900 (Boorsma), Later reports included those of Van Veen et al (1950), Roelofsen et al (1964), Wagenknecht et al (1961), etc. Steinkraus et al (1960 reported on the production of tempeh using Rhizopats oryzae or Rhizopus oligosporus and the results of biochemical analyses.…”

Section: Introduction Tempehmentioning

confidence: 99%

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Studies on the Nutritional Value of Tempeh

Murata

Ikehata

Miyamoto

1967

Journal of Food Science

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SUMMARY— Protein, fat, ash, fiber content, amino acid composition, and fatty acid composition including free fatty acids and some B vitamins (thiamine, riboflavin, vitamin B6, nicotinic acid, and pantothenic acid) of tempeh and unfermented soybeans were compared. The following observations, which are significant for evaluation of the nutritional value of tempeh, were made: There were no large differences in protein and ash content between tempeh and unfermented soybeans. Fiber was slightly increased during fermentation. The fat content of tempeh was slightly lower than that of soybeans, but the acid value was noticeably higher. Free amino acids were increased during fermentation. The amount of different free amino acids in the palatable tempeh was from 1 to 8.5 times as much as that of unfermented soybeans. Riboflavin, vitamin B6, nicotinic acid, and pantothenic acid were increased during fermentation, although thiamine was little altered.

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Section: Introduction Tempehmentioning

confidence: 84%

Section: Introduction Tempehmentioning

confidence: 99%

Section: Introduction Tempehmentioning

confidence: 99%

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Studies on the Nutritional Value of Tempeh

Murata

Ikehata

Miyamoto

1967

Journal of Food Science

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“…Various researchers have reported 2-fold increase in riboflavin, 7-fold increase in niacin, and 33-fold increase in B, 2 (2,17,19). Steinkraus et al (2) found that thiamine decreased whereas pantothenate remained the same during tempeh fermentation.…”

Section: Physicochemical Changes During Fermentationmentioning

confidence: 98%

Tempeh—technology and food value

Mital

Garg

1990

Food Reviews International

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“…The soaking, cooking and fermentation followed by cooking of the finished product reduces trypsin inhibitor and lectin activities to safe levels. Fermentation hydrolyzes phytate, thus increasing the relative biological value of iron and other minerals (Wang et al 1980; Moeljopawiro et al 1987); produces an antibacterial substance inhibitory to Gram positive bacteria including the food poisoning organisms Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus (Shurtleff and Aoyagi 1979); destroys aflatoxins that may have been produced by molds (Shurtleff and Aoyagi 1979); essentially eliminates the flatulence problem by reducing raffinose and stachyose contents (Shallenberger et al 1976) and perhaps by action of the antimicrobial substance on gut microflora (Shurtleff and Aoyagi 1979); increases the contents of riboflavin, niacin, pyridoxine and folacin by 4-5 X (Steinkraus et al 1961; Roelofsen and Thalens 1964) and produces substantial quantities of vitamin B,, (Liem et al 1977; Shurtleff and Aoyagi 1979). Many legumes and pulses other than soybeans are also rendered edible by a variety of fermentation processes (Reddy et al 1986).…”

Section: Fermentationmentioning

confidence: 99%

Healthfulness and Nutritional Quality of Fresh Versus Processed Fruits and Vegetables: A Review1

Breene

1994

Foodservice Res Int

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In comparing the healthfulness of fresh versus processed fruits and vegetables, much tends to be relative. Healthfulness of fresh products is influenced by their contents of healthful constituents, e.g., vitamins, minerals, protein, fiber, anticarcinogens, as well as unhealthful and toxic substances, such as glycoalkaloids, nitrates and nitrites, oxalate, cyanide, heavy metals, glucosinolates, enzyme inhibitors, antienzymes, lectins and hazardous chemical residues. Fresh product surfaces can carry spoilage and possibly pathogenic microorganisms. Quantities of two important vitamins, A and C, can easily vary within species by a factor of two. In addition to cultivar differences, cultural and preharvest factors affecting nutrient content include soil type/fertility/moisture, growing location/season/year, light intensity/duration and stage of maturity at harvest. Apples, pears, potatoes and cabbage, among others, may be stored for months before being marketed as “fresh” product. Mechanical damage and improper temperature/humidity during harvesting, transporting, storing and distributing can destroy nutrients. Thermal processing (canning) destroys heat labile nutrients and antinutrients (lectins, antitrypsin), kills microorganisms and can improve digestibility. Duration and severity of thermal processes vary with process type, package size and composition, etc. Dehydration involves varying degrees of heating and exposure to oxygen with similar good/bad effects. Freezing better retains heat labile nutrients, but substantial losses can occur during storage. Processed foods must be protected by packaging. When properly processed, packaged and stored, a given fruit or vegetable can be as healthful, or more so, than a fresh counterpart. Conditions of storage and preparation of either fresh or processed products in the home or institution can have further adverse effects on their healthfulness.

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Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee

Cited by 32 publications

References 4 publications

Studies on the Nutritional Value of Tempeh

Studies on the Nutritional Value of Tempeh

Tempeh—technology and food value

Healthfulness and Nutritional Quality of Fresh Versus Processed Fruits and Vegetables: A Review1

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