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Abstract
The nutritional quality of maize-soybean (70:30) tempe manufactured by culture fermentation by Rhizopus oligosporus and R. oryzae mixed in the ratio 1:1 was evaluated. Fermentation did not significantly change proximate composition. The dietary fibre increased on fermentation. Total iron, calcium and phosphorus concentrations did not change while the phytate content decreased by 67% and iron absorption increased 2.5 fold. Niacin, riboflavin and thiamine increased 2, 2.5 and 0.5-fold, respectively. The digestibility coefficient, protein efficiency ratio and net protein ratio improved to be comparable to skimmed milk. The overall acceptability of tempe gruel was similar to whole maize gruel. Maize-soybean tempe therefore has potential as a weaning food.