Quantitative Analysis of L-Dopa (L-3,4-Dihydroxyphenylalanine) Content in Extracts of Various Products from Velvet Bean (Mucuna pruriens (L.) DC.) Tempe Processing

Ariani, Sri Retno Dwi; Matsjeh, Sabirin; Mustofa, Mustofa; Purwono, Bambang

doi:10.13005/ojc/320611

Cited by 2 publications

(1 citation statement)

References 13 publications

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“…The soybeans used in this study were obtained from KOPTI (Organization of Tempe and Tofu Producers in Indonesia). Raprima (dried Rhizopus oligosporus NRRL 2771) , which is made by The Indonesian Institute of Sciences (LIPI– Lembaga Ilmu Pengetahuan Indonesia ), was used as the starter inoculum for tempe production [ 22 ]. In general, tempe production is divided into two parts: (1) pre-fungal fermentation consisting of soybean soaking, outer skin dehulling, cooking of the beans, culture starter inoculation, and packing; (2) 48 h of fungal fermentation [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

et al. 2023

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Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during tempe production have not been comprehensively examined. Thus, this research applied a metabolomics approach to investigate the metabolite profile in each step of tempe production, from soybean soaking to over-fermentation. Fourteen samples of raw soybeans, i.e., soaked soybeans (24 h), steamed soybeans, fungal fermented soybeans, and over-fermented soybeans (up to 72 h), were collected. Untargeted metabolomics by gas chromatography/mass spectrometry (GC–MS) was used to determine soybean transformations from various fermentation times and identify disparity-related metabolites. The results showed that soybeans samples clustered together on the basis of the different fermentation steps. The results also showed that sugar, sugar alcohol, organic acids, and amino acids, as well as fermentation time, contributed to the soybean metabolite profile transformations. During the fermentation of tempe, sugars and sugar alcohols accumulated at the beginning of the process before gradually decreasing as fermentation progressed. Specifically, at the beginning of the fermentation, gentiobiose, galactinol, and glucarate were accumulated, and several metabolites such as glutamine, 4-hydroxyphenylacetic acid, and homocysteine increased along with the progression of fermentation. In addition, notable isoflavones daidzein and genistein increased from 24 h of fermentation until 72 h. This is the first report that provides a complete description of the metabolic profile of the tempe production from soybean soaking to over-fermentation. Through this study, the dynamic changes at each step of tempe production were revealed. This information can be beneficial to the tempe industry for the improvement of product quality based on metabolite profiling.

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Section: Resultsmentioning

confidence: 99%

Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

et al. 2023

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Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

133

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Quantitative Analysis of L-Dopa (L-3,4-Dihydroxyphenylalanine) Content in Extracts of Various Products from Velvet Bean (Mucuna pruriens (L.) DC.) Tempe Processing

Cited by 2 publications

References 13 publications

Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

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