Asian Journal of Bio Science

M. R. Reddy ¹, Veena Savalgi ¹, V. P. Savalgi ¹

Affiliations
1 Department of Agricultural Microbiology, College of Agriculture, University of Agricultural Sciences, Dharwad (Karnataka), IN

Abstract

An experiment was carried out for the utilization of minor millets (little foxtail and finger millet) with the soybean and horse gram for millet tempeh production. Rhizopus microsporus var oligosporus was grown satisfactorily on the substrates. At 35°C fermentation was completed within 39.50 hours compared to 30°C (53.14 hours). The pH, which was adjusted at about 5.2-5.5 with acetic acid in the substrates and during fermentation, raises progressively upto 48 hrs of incubation period to above 7.1-7.3, which was maintained constantly. The Acid protease activity was found to be increased with increase in time intervals upto 36 hrs beyond which, it decreased significantly. But, Acid protease activity was significantly highest at 350C as compared to 30°C.

Keywords

Tempeh, Acid Protease, Rhizopus microsporus var. oligosporus, Fermentation, Soybean, Horsegram, Minor Millets.

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M. R. Reddy ¹, Veena Savalgi ¹, V. P. Savalgi ¹

Affiliations
1 Department of Agricultural Microbiology, College of Agriculture, University of Agricultural Sciences, Dharwad (Karnataka), IN

Abstract

Millet tempeh was prepared by supplementation of soybean and horse gram with millets (little, foxtail and finger millet) at different proportions by using Rhizopus microsporus var oligosporus incubated at 30 and 35°C. Nutritional analysis of millet tempeh indicated that protein content was decreased in millet tempeh with increased proportion of millets. T₁ (100 per cent soybean) recorded highest protein content (43.05 g) followed by the treatments supplemented with 25 per cent of millets (little, foxtail and finger millet) recorded higher protein content. At 35°C, the crude protein content was higher. Carbohydrate content of millet tempeh did not differ significantly for their effect of incubation temperature. Antinutritional factors like trypsin inhibitor was absent in millet tempeh and less tannin content (0.80 g) was recorded in T₁₃ (100 per cent finger millet).

Keywords

Millet Tempch, Nutritional Profile, Rhizopus microsporus var oligosporus.

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