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Optimization of process conditions for tempeh snack production in Nigeria.
Abstract
The effect of varying the processing methods on the quality of
tempeh produced from soybeans (Glycine max) was studied. Wetdehulling
of the seeds was compared with dry-dehulling after roasting. Boiling of clean cotyledons at 100oC for 45min was also compared with autoclaving at 121oC for 15min. The freshly fermented products were seasoned and prepared into snacks. Two types of tempeh snacks were prepared from the freshly fermented products: fried tempeh sticks (FTS) and crispy fried tempeh (CFT). Sensory evaluation was performed on the products;
parameters were scored on a 7-point Hedonic scale. The proximate compositions of all the fermented products were also determined. The tempeh produced by wetdehulling of the soaked beans and boiling in water for 45min (WDBT) was rated best (5.27/7); but was not significantly different (at p > 0.5) from the tempeh produced by dry-dehulling and autoclaving the beans (DDAT), which scored 5.20/7. The fried tempeh stick (FTS) was rated higher than the crispy fried tempeh (CFT) on all parameters scored. With reference to proximate composition, dry-dehulling of the beans may be preferred to wet-dehulling.
tempeh produced from soybeans (Glycine max) was studied. Wetdehulling
of the seeds was compared with dry-dehulling after roasting. Boiling of clean cotyledons at 100oC for 45min was also compared with autoclaving at 121oC for 15min. The freshly fermented products were seasoned and prepared into snacks. Two types of tempeh snacks were prepared from the freshly fermented products: fried tempeh sticks (FTS) and crispy fried tempeh (CFT). Sensory evaluation was performed on the products;
parameters were scored on a 7-point Hedonic scale. The proximate compositions of all the fermented products were also determined. The tempeh produced by wetdehulling of the soaked beans and boiling in water for 45min (WDBT) was rated best (5.27/7); but was not significantly different (at p > 0.5) from the tempeh produced by dry-dehulling and autoclaving the beans (DDAT), which scored 5.20/7. The fried tempeh stick (FTS) was rated higher than the crispy fried tempeh (CFT) on all parameters scored. With reference to proximate composition, dry-dehulling of the beans may be preferred to wet-dehulling.
