Nutritive value of a maize [Zea mays] product supplemented with winged bean [Psophocarpus tetragonolobus] tempe.
1987
Bediako Amoah B. | Wirakartakusumah M.A.
Sensory, chemical and biological analysis were performed on dehydrated fermented maize meal supplemented with winged bean tempe to determine the nutritive improvement value, and the antinutritive factors in winged bean tempe and supplemented products. The preparation of dehydrated fermented maize with 20-30% winged bean tempe flour was fed to male rats at 10% protein level. Significant increases in amino acids after the 3rd day of fermentation, no significant differences in taste, flavour, colour and consistency between supplemented and unsupplemented maize meal, lower viscosity of supplemented meal and improvement in protein content were observed. 95% reduction in phytic acid, and loss of 92.2% in trypsin inhibitor activity were observed. Both 20% and 30% supplementation of the fermented maize meal increased growth response significantly (P 0.05).
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