The nutritive quality of Bengal gram tempe

Abstract

A study was undertaken on Bengal gram tempe prepared from Bengal gram by fermentation
with Rliizopous oligosporous to observe the changes of nutritive values. Fermentation process
changes the nutritional value of the finished product (tempe) by increasing the protein (8.47f)
and fat (8.5%) and decreasing the fiber (32.2%).. It decreased the phytate and tannin contents
by 52 and 60 percent respectively. Zinc and copper contents of Bengal gram tempe increased
by 43 and 19 percent respectively. Tempe contains an ample amount of unsaturated fatty acid
and low in saturated fatty acid. The P/S ratio is higher in tempe than in the raw beans. The
Cig-2 fatty acid increased by 22.87% while Cig decreased by 83.66%. After fermentation the
amino acid composition remained fairly constant. The Bengal gram tempe could be used for
supplementary feeding.