Nutritional and Bioactive Components of Carioca Common Bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh

Abstract

Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet.

Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method

“…Dry beans ( Phaseolus vulgaris L) from the Fabaceae family, have been recognized as healthy foods mainly due to their high contents of protein, dietary fiber, slowly digestible and resistant starch, saponins, and polyphenols (Bassinello et al, 2020; Bento, Bassinello, et al., 2020; Bento, Ribeiro, Bassinello, et al., 2021; Ramírez‐Jiménez et al., 2018). Various types of commercial beans are cultivated around the world (navy, yellow, black, purple, brindle, pink, and red, amongst others).…”

Physicochemical and functional properties of aged grains flour from different dry common beans

“…The high content of protein makes the beans a pulse that could replace animal proteins (meat). It could be used as a replacement for meat in the meal, i.e., be eaten as part of the dishes, and it also can turn into a farinaceous ingredient for food products with high protein (e.g., bean tempeh, hamburger, etc) (Bento, Bassinello, Colombo, et al, 2020; Bento, Bassinello, Colombo, et al, 2021; Lemken et al, 2019), enabling the use of aged grains.…”

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…Bean flours can also be used in the gluten-free and vegan products development, one of the most successful markets in the food industry. Thus, various studies report an effective way to apply aged dry beans flour as a base ingredient in many foods, such as tempeh (Bento et al, 2020c), baked snacks (tortillas), and instant pasta (Bento et al, 2021b), vegan tempeh burger (Bento et al, 2021c), mix for cakes (Gomes et al, 2015;Bassinello et al, 2020). In these studies, the aged beans were heat treated (e.g., extrusion, cooking in an autoclave, or the traditional pressure-cooking method) to mitigate some unpleasant flavors in the bean flours (Pasqualone et al, 2020).…”