Size Reduction Consequences on Anti-Nutritional and Chemical Properties of Tempe Made from Underutilized Legumes

Research Center for Food Technology and Processing, National Research and Innovation Agency, Indonesia

^* Corresponding author: indrie.amb@gmail.com

Abstract

Tempe is generally made from soybeans, but many underutilized legume species can potentially be tempe substrates, including jack bean and velvet bean from the Fabaceae family. This study evaluates the anti-nutritional and chemical properties of tempe made from underutilized legumes. Jack bean and velvet bean were used as tempe substrates. The whole-grain legume tempe was compared with the sliced-grain legume tempe to examine grain size reduction’s impact on tempe properties. A completely randomized design was implemented in this study. This study exhibited that velvet bean tempe had higher levels of antinutrient compounds, protein, and carbohydrate content than jack bean tempe. It was also shown that grain legumes’ size reduction significantly reduced the anti-nutritional features and carbohydrate content of tempe as a final product. Meanwhile, the protein and lipid content of tempe increased dramatically due to the size reduction of grain legumes. Thus, grain size reduction is recommended for a higher quality of underutilized legume tempe.