Studies on the Production of Red-Kidney-Bean Tempeh

Abstract

Red kidney beans of the Canadian Wonder variety can be used as a substrate for production of a fermented tempeh-like product using Rhizopus oligosporus.

The optimum conditions for fermentation require soaking, dehulling, and boiling of beans for 20 min followed by innoculation and incubation at ambient temperatures for 48 hours. The fermentation is accompanied by increases in crude-protein and fibre content, as a direct function of time and temperature of incubation and by Increases in soluble solids content.

Mould growth may take place at pH as low as 4.5 and up to an optimum of 6.8. Beyond pH 7, degradative odour and flavour changes are observed. The ripe tempeh when steamed to arrest further mould growth, had good storage stability for up to two weeks at 4 ° C. The bean tempeh had good acceptability When served fresh, boiled or fried.

The cooking time for preparation of dried beans in a ready-to-eat palatable form has been effectively reduced to less than half an hour.