Authors: Osundahunsi O.F.¹; Aworh A.C.²

Source: Plant Foods for Human Nutrition, Volume 57, Numbers 3-4, 2002 , pp. 365-376(12)

Publisher: Springer

Abstract:

Tempe, an Indonesian mold fermented food, was prepared from cowpeas and soybeans using the traditional oriental process with modifications where appropriate. Four complementary foods were developed from whole maize meal or dehydrated fermented maize (ogi) flour fortified with either cowpea tempe or soybean tempe. Wholesomeness and potentials of the vanilla-flavored foods as weaning diets were determined. The nutrient content of all the developed products were within the range prescribed by the FAO/WHO pattern for processed weaning foods. The products had loose bulk densities between 0.40–0.55 g/ml and packed bulk densities between 0.68–0.75 g/ml; reconstitution indexes were between 92.30–104.00 g/ml; viscosities were 34.2–65.0 CP at 70 ^°C and 45.0–76.9 CP at 30 ^°C. Total plate counts ranged from 3.2 × 10³ – 4.3 × 10⁴cfu/g; coliforms staphylococcus, mold, and yeast were absent in some of the products. The results on sensory attributes showed that tempe-based weaning diets were comparable with Mameal, a commercial product. Maize and maize-fortified diets were slightly higher in packed bulk density. Fortification reduced the viscosity of the diets and the values reduced with increasing temperature. Tempe-based weaning foods reconstituted easily in hot water, while cooking destroyed most of the microorganisms present. Maize-based tempe fortified foods were relatively inexpensive and have potential as weaning foods.

Keywords: Tempe; Weaning diets

Document Type: Research article

DOI: http://dx.doi.org/10.1023/A:1021805117084

Affiliations: 1: Department of Crop Production, Food Science and Technology, The Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria 2: Department of Food Technology, University of Ibadan, Nigeria

Publication date: 2002-01-01

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