Enrichment of essential amino acids in tempeh
1992
Pitch-on Wana-intarayude (University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Industrial Technology) | Warawut Krusong
Tempeh, an oriental fermented soybean, causes to increase the proteinaceous value in soybean. Soybean, however, contains a low methionine content. Mixed tempeh with corn was applied to increase this amino acid in the bean. Dried corns were processed by the following steps: boiled for 10 min let stand for 3 hr, then steamed for 10 min. The best ratio for mixed tempeh with corns was four portions of processed soybean and one portion of processed corn. The tempeh mold, Rhizopus oligosporus, could proliferate in mixed tempeh as good as that in the original tempeh. Essential amino acids in the mixed tempeh were investigated and most of them, particularly methionine and lysine, were higher than that in the original tempeh
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