Study a cottage-industry process for production of peanut tempeh
1991
Penkwan Chompreeda | Vichai Haruthaithanasan | Suchida Suwannakij (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Poduct Development)
Optimal condition for preparation of tempeh from peanut were studied. Six tempeh products were prepared each from unblanched and blanched fullfat, partially defatted and defatted peanuts. The optimal condition for Rhizopus oligosporus to produced good tempeh were inoculated, steamed peanut with 3 % tempeh starter and incubated at room temperature (30 deg. C) for 20 hr. For cost effective and quality of product consideration, partially defatted peanut was selected for the raw material in the enlargement of the production scale from 0.5 kg to 5 kg Chemical Composition of dried peanut tempeh were the followings: 6.22 % moisture, 39.38 % protein, 31.45 % fat, 2.92 % ash, 2.21 % fibre and 17.82 % carbohydrate. The energy was 568.00 Calories/100 g. TBA valua was 0.93 mg maloaldehyde/kg. It was found that vitamin B2 content was increased from 0.42 mg/100 g of partial defatted peanut to 0.81 mg 100 g of tempeh, but there was no difference in amino acids. Dried peanut tempeh was packed in polypropylene and aluminium bags and stored at 25 deg. C and 30 deg. C It was found that TBA value of tempeh was slightly increased. Therefore it should be kept in refrigerator or freezer to prolong the shelflife and quality of peanut tempeh
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