Tempeh from red kidney beans
1979
Gomez, M.I. | Kothary, M.
Food legumes constitute a major source of protein in developing countries, but the prolonged cooking time is a constraint to utilization. A fermentative method of processing red kidney beans was investigated. Red kidney beans were soaked overnight at room temperature, and then subjected to a hull-loosening pretreatment of either dipping in dilute lye followed by acid dip and water rinse or steaming for 5 minutes followed by cold water submersion. The beans can be dehulled by a mechanical abrasion peeler or rubbed vigorously under a stream of water. After boiling for 20 minutes, they were inoculated with the mold Rhizopus oligosporous and incubated for 48 hours. A ready-to-eat, patatable tempeh with improved nutritional quality resulted. The finished product can be eaten as is, cooked quickly, or steamed and sun dried.
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