Production And Evaluation Of Tempeh Using Soybean And Wheat Grains Blend

ABSTRACT

Tempeh was produced from soybean and wheat grain and subjected to sensory, proximate, vitamins and microbial analysis using standard method. Moisture content of tempeh range from 2.68±0.01% to 22.83±0.03% moisture content,20.68±0.01 to 34.18±0.01% protein,77.17±0.03 to 79.83±0.01% dry matter,0.08±O.O1 to 0.61±0.01% crude fibe,from 4.49±0.01 to 16.48±0.01% crude lipid,1.16±0.01 to 2.47±0.01% ash,26.11±0.01 to 50.46±0.00% carbohydrate. The energy value was found to be from 324.97±0.18 to 389.39±0.06. the vitamin ranged from 18.46±0.O2tg/1OOg to 25.43±5.61j.tg/lOOgvitamin A, 0.04±0.01mg/bOg to 0.06±0.olmg/lOOg vitamin B 1, 0.05±0.00MG/i OOG to 0.08±0.00mg/i 00g vitamin B2,0.82±0.0 1mg/i 00g to 0.99±0.0lmg/100g vitamin B3,6.09±0.olmg/lOOg to 10.15±0.02mg/bOg vitamin C. The sensory evaluation ranged from 5.05 ±0.05 to 0.21 appearance, 4.10±0.22 to 5.50±0.12 taste, 4.40±0.06 ton 5.15±0.02 texture, and 5.50±0.12 general acceptability. The microbial analysis ranged from 6.35±0.04 to 6.38±0.02pH,1.87±0.01 to 2.61±1.78 Tamb, 1.48±0.11 to 1.20±1.31 Pseudomonas spp,2.00±0.01 to 2.47±0.08 Thermasphacta, 1.13±0.12 to 1.96±0.17 enterobacteriacese, 1.48±4.48 to 1.1 8t 1.77 Lactic acid bacterial. This shows that this product can be used as meat substitute and protein replacement.