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Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property

The γ-aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains, which were obtained from the Centre of Functional Food Cultures (CFFC) collection at MARDI, to produce GABA were com...

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Main Authors: Koh, Soo Peng, Jamaluddin, Anisah, Mohamed Alitheen, Noorjahan Banu, Mohd Ali, Norlaily, Mohd Yusof, Hamidah, Long, Kamariah
Format: Article
Language:English
Published: Malaysian Agricultural Research and Development Institute (MARDI) 2012
Online Access:http://psasir.upm.edu.my/id/eprint/49304/1/Nutritional%20values%20of%20tempe%20inoculated%20with%20different%20strains%20of%20Rhizopus%20its%20%CE%B3-aminobutyric%20acid%20content%20and%20antioxidant%20property.pdf
http://psasir.upm.edu.my/id/eprint/49304/
http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/66-2012/volume-40-no2/273-400214
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spelling my.upm.eprints.493042016-12-30T02:31:00Z http://psasir.upm.edu.my/id/eprint/49304/ Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property Koh, Soo Peng Jamaluddin, Anisah Mohamed Alitheen, Noorjahan Banu Mohd Ali, Norlaily Mohd Yusof, Hamidah Long, Kamariah The γ-aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains, which were obtained from the Centre of Functional Food Cultures (CFFC) collection at MARDI, to produce GABA were compared to wild strains obtained from commercial tempe. Results showed that tempe inoculated with Rhizopus strains of MARDI contained higher GABA, mostly above 0.060 g/100 g dry weight compared to commercial tempe. The highest GABA content was seen in the tempe inoculated with Rhizopus 5351 strain with a concentration of up to 0.154 g/100 g dry weight at 48 h fermentation. The amount of beneficial free and essential amino acids of this tempe were also more than 1.70 g and 0.50 g/100 g dry weight respectively. Tempe inoculated with Rhizopus 5351 strain had the highest sensory score in organoleptic acceptability as evaluated by 14 experienced panellists. In addition, the antioxidant content of this tempe was within the range of commercial tempe. Overall, tempe inoculated with Rhizopus 5351 strain had better nutritional value compared to current commercial tempe available in Malaysia. Obviously, Rhizopus 5351 strain can be introduced as a commercial starter culture for making tempe in Malaysia. Malaysian Agricultural Research and Development Institute (MARDI) 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/49304/1/Nutritional%20values%20of%20tempe%20inoculated%20with%20different%20strains%20of%20Rhizopus%20its%20%CE%B3-aminobutyric%20acid%20content%20and%20antioxidant%20property.pdf Koh, Soo Peng and Jamaluddin, Anisah and Mohamed Alitheen, Noorjahan Banu and Mohd Ali, Norlaily and Mohd Yusof, Hamidah and Long, Kamariah (2012) Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property. Journal of Tropical Agriculture and Food Science, 40 (2). pp. 181-192. ISSN 1394-9829; ESSN: 2289-9650 http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/66-2012/volume-40-no2/273-400214
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The γ-aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains, which were obtained from the Centre of Functional Food Cultures (CFFC) collection at MARDI, to produce GABA were compared to wild strains obtained from commercial tempe. Results showed that tempe inoculated with Rhizopus strains of MARDI contained higher GABA, mostly above 0.060 g/100 g dry weight compared to commercial tempe. The highest GABA content was seen in the tempe inoculated with Rhizopus 5351 strain with a concentration of up to 0.154 g/100 g dry weight at 48 h fermentation. The amount of beneficial free and essential amino acids of this tempe were also more than 1.70 g and 0.50 g/100 g dry weight respectively. Tempe inoculated with Rhizopus 5351 strain had the highest sensory score in organoleptic acceptability as evaluated by 14 experienced panellists. In addition, the antioxidant content of this tempe was within the range of commercial tempe. Overall, tempe inoculated with Rhizopus 5351 strain had better nutritional value compared to current commercial tempe available in Malaysia. Obviously, Rhizopus 5351 strain can be introduced as a commercial starter culture for making tempe in Malaysia.
format Article
author Koh, Soo Peng
Jamaluddin, Anisah
Mohamed Alitheen, Noorjahan Banu
Mohd Ali, Norlaily
Mohd Yusof, Hamidah
Long, Kamariah
spellingShingle Koh, Soo Peng
Jamaluddin, Anisah
Mohamed Alitheen, Noorjahan Banu
Mohd Ali, Norlaily
Mohd Yusof, Hamidah
Long, Kamariah
Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property
author_facet Koh, Soo Peng
Jamaluddin, Anisah
Mohamed Alitheen, Noorjahan Banu
Mohd Ali, Norlaily
Mohd Yusof, Hamidah
Long, Kamariah
author_sort Koh, Soo Peng
title Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property
title_short Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property
title_full Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property
title_fullStr Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property
title_full_unstemmed Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property
title_sort nutritional values of tempe inoculated with different strains of rhizopus: its γ-aminobutyric acid content and antioxidant property
publisher Malaysian Agricultural Research and Development Institute (MARDI)
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/49304/1/Nutritional%20values%20of%20tempe%20inoculated%20with%20different%20strains%20of%20Rhizopus%20its%20%CE%B3-aminobutyric%20acid%20content%20and%20antioxidant%20property.pdf
http://psasir.upm.edu.my/id/eprint/49304/
http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/66-2012/volume-40-no2/273-400214
_version_ 1643834330496106496
score 13.211869

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