Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania

Abstract

Six types of sorghum (Sorghum bicolor)-based tempe were developed by blending with various combinations and quantities of either bambara groundnut, sesame, cowpea, pigeonpea, common bean, mungbean, soybean, or groundnut (peanut) seeds. Their mixtures were then soaked and solid-state fermented by Rhizopus oligosporus to produce tempe. Soaking resulted in the loss of minerals. Mould fermentation did not change the proximate and mineral composition, but increased the in vitro protein digestibility by 10 to 14.1%. Tempe processing reduced the tannin content by 30.4 to 94.0%. The protein content of tempe ranged from 16.0 to 18.6%; the amino acid score, 63.0 to 69.0%; protein energy, 14.2 to 16.8%; net dietary protein energy, 7.3 to 8.4%; and total energy, 416.0 to 441.0 Kcal/100 g of tempe. The developed tempe had protein quality and energy recommended for weaning foods. The deep-fried snacks were mildly acceptable. More research work and promotion are proposed in order to improve the acceptability of sorghum-based tempe as potential weaning or supplementary foods in Tanzania.

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

“…, 1996). There are similar reports when using R. oligosporus and various substrates: mix corn/soybean (Mugula & Lyimo, 2000); soybean (Ruíz-Terán & Owens, 1996), quality protein maize and common bean (Guzmán-Uriarte et al, 2013). Dehulling chickpea decrease the content of ash and fiber mainly as a consequence of hulls containing certain minerals (calcium, phosphorus, magnesium, iron, potassium) and a high concentration of fiber (Laurena et al, 1986;Williams & Singh, 1987).…”

Composition of tempeh metabolome from three seeds (Phaseolus vulgaris L., Glycine max L. and Cicer arietinum L.) treated with two fungi (Rhizopus oryzae and Rhizopus stolonifer)

“…In another study, six types of sorghum-based tempeh (Sorghum bicolor) were developed by mixing them with various combinations and quantities of seeds from fermentation with R. oligosporus tempeh was produced. It was observed that fermentation increased protein digestibility and amino acids such as Leu, Lys, Met, Cys, Phe, Tyr, Thr and Val were also found [14].…”

Sorghum Fermentation for Nutritional Improvement

“…Sorghum grains are also popped and consumed as snacks or delicacies. Sorghum grains also partially or fully replace rice, wheat, soybean and other cereals for the production of traditional fermented foods like idli, dosa, uttapam, vada, porridges, tempeh (Lyimo 2000), gowe ) and so on, in several Asian and African Countries (Hesseltine 1979). Several traditional fermented foods like idli, dosa, dhokla, appam, and kalliappam are reportedly prepared from sorghum.…”