Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour

Abstract

AIM: This study aims to evaluate the nutritional content and physicochemical aspect of the combination of eel and tempe flour. METHODS: Samples of swamp eel and tempe flour were combined in a ratio of 1:1 (A), 1:2 (B), 1:3.5 (C), and 1 kilogram of Asian swamp eel meat without additional tempe (D), respectively. Homogenization was done using a sinmag planetary mixer. The sample analysis was performed at the SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. The samples were analyzed triple (triplicates). Statistical analysis was performed using GraphPad Prism version 9.3.0 for Mac OS. Variables were analyzed using multivariate ANOVA with 95% CI (0.05). RESULTS: There was a significant difference between Samples A, B, C, and D for every proximate analysis parameter (p = 0.000) p < 0.05. The results showed a significant difference in the unsaturated fatty acid parameter between the groups (p < 0.001). Sample C has the highest B9 (folic acid) content compared to other samples (1258.53 ± 1.39 mcg/100 g) and a significant difference was found between samples (p < 0.0001). CONCLUSION: Tempe flour enriched eel flour can act as a source of folate, due to its high folate content. Tempe flour enriched eel flour could be used as a flour mixture in any food products that require flour to increase folate content.

Bioactive peptides identification and nutritional status ameliorating properties on malnourished rats of combined eel and soy-based tempe flour

“…In previous basic studies, researchers have obtained CEST formulations with high levels of vitamin B9 and unsaturated fatty acids, followed by abundant amino acids and proteins. The nutritional facts profile was shown in Table 3 ( 3 ). Six bioactive peptides and their molecular weight and abundance have been identified from CEST ( Tables 1 , 3 ), with Trp-Met-Gly-Pro-Tyr (WMGPY, BP4) having a high level of abundance compared to the other 5 BPs.…”

“…Swamp eel and tempe flour samples were combined in a ratio of 1:3.5 since this formulation has the highest vitamin B9 or folic acid and unsaturated fatty acid content according to prior research ( 3 ). Homogenization was done using a Sinmag planetary mixer.…”

“…On the other hand, tempe has the highest protein content than other plant-based protein sources ( 2 ). Both products have been processed into flour and combined with a specific formulation resulting in high protein content (57.08 ± 0.08%) with high essential and non-essential amino acids, vitamin B9, and unsaturated fatty acid content based on preliminary research ( 3 ). Those mentioned properties possess the potential to alleviate malnutrition, especially its high amino acid content which is rich in bioactive peptides with various health benefits.…”

Anticancer properties of soy-based tempe: A proposed opinion for future meal

“…Various applications and processing of tempe to be a functional food had also been described. The combinations of tempe with other ingredients brought more beneficial effects on health, nutrient composition, and more acceptable food products ( 24 – 27 , 29 ). Utilizing tempe as a flour product also helps to increase the shelf-life period of the products ( 33 ).…”

“…Tempe can be used as a mixed food ingredient (MFI). The latest research combined tempe flour with eel flour which has bioactive peptides, nutrition content, and scavenging of potential anticancer free radicals ( 24 , 25 ). Recent research has also combined tempe flour with algae and has succeeded in determining the potential antioxidant effects, one of which is inhibiting cancer-inducing free radicals ( 26 , 27 ).…”