The study of the physico-chemical properties of tempeh using cowpea and chickpea / Siti Khatijah Shafia

The physico-chemical properties of tempeh using cowpea and chickpea were determined. The tempeh from cowpea and chickpea were prepared by the same method to prepare tempeh from soybean. The Rhizopus Oligosporus was used as tempeh starter in this preparation of tempeh by using fermentation technique. The proximate analyses were done to investigate the nutritional value of these tempeh and the texture analysis by texture analyzer was carried out to check the firmness. The sensory acceptability of these tempeh was evaluated in terms of appearance, taste, texture and overall acceptability by using preference test based on hedonic scale. The nutritional value of these tempeh from chickpea and cowpea showed an increase when compared to raw beans in terms of their protein and fiber content. While this fermentation technique was formed to decrease the fat content of these tempeh. Besides, the texture of these tempeh also had become softer due to fermentation process when compared to the raw beans which were harder. The tempeh from cowpea was not significantly difference between tempeh from soybean in term of taste and the overall acceptability compared to tempeh from chickpea which were significant difference. But for texture and appearance acceptability, the three types of tempeh were no significant difference.