Levels of Some Antinutritional Factors in Tempeh Produced From Some Legumes and Jojobas Seeds
Three legumes i.e. soybean, kidney bean and mung
bean, and jojoba seed as an oil seed were processed into tempeh, a
fermented food. Changes in phytic acid, total phenols and trypsin
inhibitor were monitored during the pretreatments (soaking, soaking–
dehulling, washing and cooking) and fermentation with Rhizopus
oligosporus. Soaking was found to reduce total phenol and trypsin
inhibitor levels in soybean, kidney bean and mung bean. However,
phytic acid was reduced by soaking in kidney bean and mung bean.
Cooking was the most effective in reducing the activity of trypsin
inhibitor. During fermentation, a slight increase in the level of trypsin
inhibitor was noticed in soybean. Phytic acid and total phenols were
decreased during fermentation in soybean, kidney bean but mung
bean faild to form tempeh because the antifungal activity of herein a
protein in mung bean, which exerts both chitinase activity and
antifungal activity against a variety of fungal species. On the other
hand, solid- state fermentation of jojoba seeds was not effective in
reducing their content from cyanogenic glycosides (simmondsin).
[1] H. B, Elmaki, S. M. Abdel-Rahman, W. H. Idris, A. B. Hassan , E. E.
Babiker, and A. H. El- Tinay, "Content of antinutritional factors and
HCl-extractability of mineral from white bean (Phaseolus vulgaris).
Cultivars: Influence of soaking and/or cooking," Food Chemistry,
vol.100, pp. 362–368, 2007.
[2] A. Negi, P. Boora, and N. Khetarpaul, "Starch and protein digestibility
of newly released moth bean cultivars: Effect of soaking, germination
and pressure-cooking," Nahrung, vol.45, no. 4, pp. 251–254, 2001.
[3] A. Kamchan, P. Puwastien, P. P. Sirichakwal, and R. Kongkachuichai,
"In vitro calcium bioavailability of vegetables, legumes and seeds," J. of
Food Composition and Analysis, vol. 17, pp. 311–320, 2004.
[4] J. Das, Y. Chaturvedi, and R. Nagar, "Effect of germination on
inorganic, labile and phytate phosphorous of some legumes," J. of Food
Science and Technology, vol. 36, no. 6, pp. 532–534, 1999.
[5] P. Siddhuraju, K. Becker, and H. P. S. Makkar,. "Studies on the
nutritional composition and antinutritional factors of three different
germplasm seed materials of an underutilised tropical legume Mucuna
pruriens var. utilis," J. of Agricultural and Food Chemistry, vol. 48, no.
12, pp.6048–6060, 2000.
[6] P. Siddhuraju, and K. Becker, "Effect of various domestic processing
methods on antinutrients and in vitro protein and starch digestibility of
two indigenous varieties of Indian tribal pulse, Mucuna pruriens var.
utilis," J. of Agricultural Food Chemistry, vol.49, pp.3058–3067, 2001.
[7] V. Vidivel, and K. Janardhanen, "Nutritional and antinutrient attributes
of the underutilized legume Cassia .oribunda car," Food Chemistry,
vol.73, pp. 209–215, 2001.
[8] M. C. Olguin, N. Hisano, A. E. D’Ottavio, M. I. Zingale, G. C.
Revelant, and S. A. Calderari, "Nutritional and antinutritional aspects of
an Argenitian soy .our assessed on weanling rats," J. of Food
Composition and Analysis, vol. 16, pp. 441–449, 2003.
[9] A. Nnanna, and R. D. Phillips, "Protein and starch digestibility and
flatulence potential of germinated cowpeas (Vigna unguiculate)," J.
Food Science, vol. 55, pp. 151–153, 1990.
[10] M. T. Al-Kaisey, T. R. Al-Hadithi, and A. K. H. Alwan, "Effect of
germination on flatulence causing oligosaccharides in cowpeas (Vigna
unguiculata)," Mu’tah J. Research Stud., vol. 11, no. 5, pp. 193–206,
1996.
[11] M. T. Al-Kaisey, T. R. Al-Hadithi, and B. A. A. Sahead, "Changes in
vicine, convicine and oligosaccharides contents during germination of
broad bean," Mu’tah J. Research Stud., vol. 12, no. 1, pp.327–345, 1997.
[12] S. Jood, U. Mehta, R. Singh, and C. M. Bhat, "Effect of processing on
flatus-producing factors in legumes," J. of Agricultural and Food
Chemistry, vol. 33, pp. 268– 271, 1985.
[13] C. Vidal-Valverde, J. Frias, I. Estrella, M. J. Gorospe, R. Ruiz, and J.
Bacon, "Effect of processing on some antinutritional factors of lentils,"
J. Agricultural and Food Chemistry, vol. 42, pp. 2291-2295, 1994.
[14] S. Sefa-Dedh, D. W. Stanley, and P.W. Voisey, "Effect of storage time
and conditions on the hard to cook defect in cowpeas (Vigna
unguiculata)," J. Food Science, vol. 44, pp.790–796, 1979.
[15] G. Urbano, M. Lopez-Jurado, J. Hernandez, M. Fernandez, M. C. Frias,
J. Moreu, C. Diaz-Pollan, M. Prodanov, and C. Vidal- Valverde,
"Nutritional assessment of raw, heated, and germinated lentils," J.
Agricultural and Food Chemistry, 43, pp. 1871- 1877, 1995.
[16] R. G. Zamora, and J. L. Veum, "The nutritive value of dehulled
soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as
evaluated by rats," J. Nutrition, vol. 109, pp. 1333–1338, 1979.
[17] N. R. Reddy, D. K. Salunkhe, and R. P. Sharma, "Flatulence in rats
following ingestion of cooked and germinated black gram and a
fermented product of black gram and rice blend," J. Food Science, vol.
45, pp. 1161–1164, 1980.
[18] E. K. Marfo, B. K. Simpson, J. S. Idowu, and O. L. Oke, "Effect of local
food processing on phytate levels in cassava, cocoyam, yam, maize,
sorghums, rice, cowpea and soybean," J. of Agricultural and Food
Chemistry, vol. 38, pp. 1580–1585, 1990.
[19] R. Randhir, and K. Shetty, "Mung beans processed by solid-state
bioconversion improve phenolic content and functionality relevant for
diabetes and ulcer management," Innovative Food Science and
Emerging Technologies, vol. 8, pp.197–204, 2007
[20] O. Paredes-López, and G. I. Harry, "Changes in selected chemical and
antinutritional components during tempeh preparation using fresh and
hardened common beans," J. Food Science, vol. 54, pp. 968-970, 1989.
[21] K. A. Hachmeister, and D. Y. C. Fung, "Tempeh: A Mold-modified
indigenous fermented food made from soybeans and/or cereal grains,"
CRC Crit. Rev. Food Science Nutrition, vol. 19, pp. 137– 188, 1993.
[22] R. Sharma, and A. K. Sarbhoy, "Tempeh—a fermented food from
soybean," Current Science, vol. 53, pp.325–326, 1984.
[23] APHA, "American Public Health Association. Compendium methods or
microbiological examination for foods," pp.75-97, 239-250 and 325-420
Washington, D.C., USA, 1992.
[24] S. Suparmo, and P. Markakis, "Tempeh prepared from germinated
soybeans: a research note," J. of Food Science, vol. 52, no. 6, pp.1736-
1737, 1987.
[25] M. Egounlety, "Production, properties and utilization of mould
fermented foods from soybean (Glycine max Merr.), cowpea (Vigna
unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms),"
Ph.D Thesis. University of Ibadan, Ibadan, Nigeria, 1994. (Cited from:
Egounlety, M. and O.C. Arowh, 2003).
[26] A.O.A.C, "Official methods of analysis (17th Ed.). Gaithersburg, MD,
USA," Association of Official Analytical Chemists, 2000.
[27] G. E. Hamerstrand, L. T. Black, and J. D. Glover, "Trypsin Inhibitors in
Soy Products: Modification of the Standard Analytical Procedure,"
Cereal Chemistry, vol. 58, pp. 42-45, 1981.
[28] A. I. Mohamed, P. A. J. Perera, and Y. S. Hafez, "New Chromophore for
phytic acid determination," Cereal Chemistry, vol. 63, pp. 475-476,
1986.
[29] S. F. Chandler, and J. H. Dodds, "The effect of phosphate, nitrogen and
sucrose on the production of phenolics and solasidine in callus cultures
of Solanum laciniatum," Plant Cell Rep., vol. 2, pp.105-108, 1983.
[30] K. Shetty, O. F. Curtis, R.E. Le vin, R. Witkowsky, and W. Ang,
"Prevention of vitrification associated with in vitro shoot culture or
oregano (Origanum vulgare) by Pseudonomas spp," J. Plant Physiol.,
vol. 47, pp.447-451, 1995.
[31] T. P. Abbott, R. A. Holser, B. J. Plattner, R. D. Plattner, and H. C.Purcell, "Pilot-scale isolation of simmondsin and related jojoba
constituents," Ind. Crops Prod., vol. 10, pp. 65–72,1999.
[32] E. Y. Adreibigde, and A. O. Osegboun, "Acceptability of tempeh among
health workers in Ado- Ekiti, Nigeria," Pakistan J. Nutrition, vol. 5,
no.2, pp. 122-124, 2006.
[33] SAS. "SAS User’s Guide: Statistics (Version 5 Ed)," SAS Inst. Inc.,
Cary, NC, 1985.
[34] X. Ye, and T.B. Ng, "Chitinase with antifungal activity from the mung
bean," Protein Expression and Purification, vol. 40, pp. 230–236, 2005.
[35] J. N. Hedger, "Production of tempeh, an Indonesian fermented foods the
society for Genera Microbiology," pp.597-602, 1982.
[36] A. P. Vig, and A. Walia, "Beneficial Effects of Rhizopus Oligosporus
Fermentation on Reduction of Glucosinolates, Fibre and Phytic Acid in
Rapeseed (Brassica Napus) Meal," Bioresource Technology, vol. 78, no.
3, pp.309-312, 2001..
[37] S. M. M. Gadalla, "Effect of tempeh as a fermented food produced from
some legumes on hypercholestrolemic rats," Ph.D. Thesis, Faculty of
Specific Education, Ain Shams University, Egypt, pp.80-88, 2007.
[38] M. Egounlety, and O.C. Arowh, "Effect of soaking, dehulling, cooking
and fermentation with Rhizopus oligosporus on the oligosaccharides,
trypsin inhibitor, phytic acid and tannins of soybean (Glycine max
Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean
(Macrotyloma geocarpa Harms)," J. of Food Engineering, vol. 56, pp.
249–254, 2003.
[39] A. Sharma, and S. Sehgal, "Effect of processing and cooking on the
antinutritional factors of faba bean (Vicia faba)," Food Chemistry, vol.
43, pp. 383–385, 1992.
[1] H. B, Elmaki, S. M. Abdel-Rahman, W. H. Idris, A. B. Hassan , E. E.
Babiker, and A. H. El- Tinay, "Content of antinutritional factors and
HCl-extractability of mineral from white bean (Phaseolus vulgaris).
Cultivars: Influence of soaking and/or cooking," Food Chemistry,
vol.100, pp. 362–368, 2007.
[2] A. Negi, P. Boora, and N. Khetarpaul, "Starch and protein digestibility
of newly released moth bean cultivars: Effect of soaking, germination
and pressure-cooking," Nahrung, vol.45, no. 4, pp. 251–254, 2001.
[3] A. Kamchan, P. Puwastien, P. P. Sirichakwal, and R. Kongkachuichai,
"In vitro calcium bioavailability of vegetables, legumes and seeds," J. of
Food Composition and Analysis, vol. 17, pp. 311–320, 2004.
[4] J. Das, Y. Chaturvedi, and R. Nagar, "Effect of germination on
inorganic, labile and phytate phosphorous of some legumes," J. of Food
Science and Technology, vol. 36, no. 6, pp. 532–534, 1999.
[5] P. Siddhuraju, K. Becker, and H. P. S. Makkar,. "Studies on the
nutritional composition and antinutritional factors of three different
germplasm seed materials of an underutilised tropical legume Mucuna
pruriens var. utilis," J. of Agricultural and Food Chemistry, vol. 48, no.
12, pp.6048–6060, 2000.
[6] P. Siddhuraju, and K. Becker, "Effect of various domestic processing
methods on antinutrients and in vitro protein and starch digestibility of
two indigenous varieties of Indian tribal pulse, Mucuna pruriens var.
utilis," J. of Agricultural Food Chemistry, vol.49, pp.3058–3067, 2001.
[7] V. Vidivel, and K. Janardhanen, "Nutritional and antinutrient attributes
of the underutilized legume Cassia .oribunda car," Food Chemistry,
vol.73, pp. 209–215, 2001.
[8] M. C. Olguin, N. Hisano, A. E. D’Ottavio, M. I. Zingale, G. C.
Revelant, and S. A. Calderari, "Nutritional and antinutritional aspects of
an Argenitian soy .our assessed on weanling rats," J. of Food
Composition and Analysis, vol. 16, pp. 441–449, 2003.
[9] A. Nnanna, and R. D. Phillips, "Protein and starch digestibility and
flatulence potential of germinated cowpeas (Vigna unguiculate)," J.
Food Science, vol. 55, pp. 151–153, 1990.
[10] M. T. Al-Kaisey, T. R. Al-Hadithi, and A. K. H. Alwan, "Effect of
germination on flatulence causing oligosaccharides in cowpeas (Vigna
unguiculata)," Mu’tah J. Research Stud., vol. 11, no. 5, pp. 193–206,
1996.
[11] M. T. Al-Kaisey, T. R. Al-Hadithi, and B. A. A. Sahead, "Changes in
vicine, convicine and oligosaccharides contents during germination of
broad bean," Mu’tah J. Research Stud., vol. 12, no. 1, pp.327–345, 1997.
[12] S. Jood, U. Mehta, R. Singh, and C. M. Bhat, "Effect of processing on
flatus-producing factors in legumes," J. of Agricultural and Food
Chemistry, vol. 33, pp. 268– 271, 1985.
[13] C. Vidal-Valverde, J. Frias, I. Estrella, M. J. Gorospe, R. Ruiz, and J.
Bacon, "Effect of processing on some antinutritional factors of lentils,"
J. Agricultural and Food Chemistry, vol. 42, pp. 2291-2295, 1994.
[14] S. Sefa-Dedh, D. W. Stanley, and P.W. Voisey, "Effect of storage time
and conditions on the hard to cook defect in cowpeas (Vigna
unguiculata)," J. Food Science, vol. 44, pp.790–796, 1979.
[15] G. Urbano, M. Lopez-Jurado, J. Hernandez, M. Fernandez, M. C. Frias,
J. Moreu, C. Diaz-Pollan, M. Prodanov, and C. Vidal- Valverde,
"Nutritional assessment of raw, heated, and germinated lentils," J.
Agricultural and Food Chemistry, 43, pp. 1871- 1877, 1995.
[16] R. G. Zamora, and J. L. Veum, "The nutritive value of dehulled
soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as
evaluated by rats," J. Nutrition, vol. 109, pp. 1333–1338, 1979.
[17] N. R. Reddy, D. K. Salunkhe, and R. P. Sharma, "Flatulence in rats
following ingestion of cooked and germinated black gram and a
fermented product of black gram and rice blend," J. Food Science, vol.
45, pp. 1161–1164, 1980.
[18] E. K. Marfo, B. K. Simpson, J. S. Idowu, and O. L. Oke, "Effect of local
food processing on phytate levels in cassava, cocoyam, yam, maize,
sorghums, rice, cowpea and soybean," J. of Agricultural and Food
Chemistry, vol. 38, pp. 1580–1585, 1990.
[19] R. Randhir, and K. Shetty, "Mung beans processed by solid-state
bioconversion improve phenolic content and functionality relevant for
diabetes and ulcer management," Innovative Food Science and
Emerging Technologies, vol. 8, pp.197–204, 2007
[20] O. Paredes-López, and G. I. Harry, "Changes in selected chemical and
antinutritional components during tempeh preparation using fresh and
hardened common beans," J. Food Science, vol. 54, pp. 968-970, 1989.
[21] K. A. Hachmeister, and D. Y. C. Fung, "Tempeh: A Mold-modified
indigenous fermented food made from soybeans and/or cereal grains,"
CRC Crit. Rev. Food Science Nutrition, vol. 19, pp. 137– 188, 1993.
[22] R. Sharma, and A. K. Sarbhoy, "Tempeh—a fermented food from
soybean," Current Science, vol. 53, pp.325–326, 1984.
[23] APHA, "American Public Health Association. Compendium methods or
microbiological examination for foods," pp.75-97, 239-250 and 325-420
Washington, D.C., USA, 1992.
[24] S. Suparmo, and P. Markakis, "Tempeh prepared from germinated
soybeans: a research note," J. of Food Science, vol. 52, no. 6, pp.1736-
1737, 1987.
[25] M. Egounlety, "Production, properties and utilization of mould
fermented foods from soybean (Glycine max Merr.), cowpea (Vigna
unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms),"
Ph.D Thesis. University of Ibadan, Ibadan, Nigeria, 1994. (Cited from:
Egounlety, M. and O.C. Arowh, 2003).
[26] A.O.A.C, "Official methods of analysis (17th Ed.). Gaithersburg, MD,
USA," Association of Official Analytical Chemists, 2000.
[27] G. E. Hamerstrand, L. T. Black, and J. D. Glover, "Trypsin Inhibitors in
Soy Products: Modification of the Standard Analytical Procedure,"
Cereal Chemistry, vol. 58, pp. 42-45, 1981.
[28] A. I. Mohamed, P. A. J. Perera, and Y. S. Hafez, "New Chromophore for
phytic acid determination," Cereal Chemistry, vol. 63, pp. 475-476,
1986.
[29] S. F. Chandler, and J. H. Dodds, "The effect of phosphate, nitrogen and
sucrose on the production of phenolics and solasidine in callus cultures
of Solanum laciniatum," Plant Cell Rep., vol. 2, pp.105-108, 1983.
[30] K. Shetty, O. F. Curtis, R.E. Le vin, R. Witkowsky, and W. Ang,
"Prevention of vitrification associated with in vitro shoot culture or
oregano (Origanum vulgare) by Pseudonomas spp," J. Plant Physiol.,
vol. 47, pp.447-451, 1995.
[31] T. P. Abbott, R. A. Holser, B. J. Plattner, R. D. Plattner, and H. C.Purcell, "Pilot-scale isolation of simmondsin and related jojoba
constituents," Ind. Crops Prod., vol. 10, pp. 65–72,1999.
[32] E. Y. Adreibigde, and A. O. Osegboun, "Acceptability of tempeh among
health workers in Ado- Ekiti, Nigeria," Pakistan J. Nutrition, vol. 5,
no.2, pp. 122-124, 2006.
[33] SAS. "SAS User’s Guide: Statistics (Version 5 Ed)," SAS Inst. Inc.,
Cary, NC, 1985.
[34] X. Ye, and T.B. Ng, "Chitinase with antifungal activity from the mung
bean," Protein Expression and Purification, vol. 40, pp. 230–236, 2005.
[35] J. N. Hedger, "Production of tempeh, an Indonesian fermented foods the
society for Genera Microbiology," pp.597-602, 1982.
[36] A. P. Vig, and A. Walia, "Beneficial Effects of Rhizopus Oligosporus
Fermentation on Reduction of Glucosinolates, Fibre and Phytic Acid in
Rapeseed (Brassica Napus) Meal," Bioresource Technology, vol. 78, no.
3, pp.309-312, 2001..
[37] S. M. M. Gadalla, "Effect of tempeh as a fermented food produced from
some legumes on hypercholestrolemic rats," Ph.D. Thesis, Faculty of
Specific Education, Ain Shams University, Egypt, pp.80-88, 2007.
[38] M. Egounlety, and O.C. Arowh, "Effect of soaking, dehulling, cooking
and fermentation with Rhizopus oligosporus on the oligosaccharides,
trypsin inhibitor, phytic acid and tannins of soybean (Glycine max
Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean
(Macrotyloma geocarpa Harms)," J. of Food Engineering, vol. 56, pp.
249–254, 2003.
[39] A. Sharma, and S. Sehgal, "Effect of processing and cooking on the
antinutritional factors of faba bean (Vicia faba)," Food Chemistry, vol.
43, pp. 383–385, 1992.
@article{"International Journal of Biological, Life and Agricultural Sciences:67378", author = "Ferial M. Abu-Salem and Rasha K. Mohamed and Ahmed Y. Gibriel and Nagwa M. H. Rasmy", title = "Levels of Some Antinutritional Factors in Tempeh Produced From Some Legumes and Jojobas Seeds", abstract = "Three legumes i.e. soybean, kidney bean and mung
bean, and jojoba seed as an oil seed were processed into tempeh, a
fermented food. Changes in phytic acid, total phenols and trypsin
inhibitor were monitored during the pretreatments (soaking, soaking–
dehulling, washing and cooking) and fermentation with Rhizopus
oligosporus. Soaking was found to reduce total phenol and trypsin
inhibitor levels in soybean, kidney bean and mung bean. However,
phytic acid was reduced by soaking in kidney bean and mung bean.
Cooking was the most effective in reducing the activity of trypsin
inhibitor. During fermentation, a slight increase in the level of trypsin
inhibitor was noticed in soybean. Phytic acid and total phenols were
decreased during fermentation in soybean, kidney bean but mung
bean faild to form tempeh because the antifungal activity of herein a
protein in mung bean, which exerts both chitinase activity and
antifungal activity against a variety of fungal species. On the other
hand, solid- state fermentation of jojoba seeds was not effective in
reducing their content from cyanogenic glycosides (simmondsin).
", keywords = "Antinutritional factors, cyanogenic glycosides
(Simmondsin), tempeh.", volume = "8", number = "3", pages = "296-6", }
