Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts
Year: 2025
Type: article
Abstract: <0.05), including an increase in the moisture, protein, and crude fiber contents of tempeh; a decrease in the fat and carbohydrate contents; and a decrease in antinutritional compounds (tannins, phytic acid, and hydrogen cyanide). The soluble protein content of tempeh was higher after 48 h of fermentation than after 36 h of fermentation, and the content remained consistent across all tempeh treatments until 72 h of fermentation. The amino acid concentration of tempeh fermented for 48 h was evaluated. Tempeh packaged in teak leaves exhibited the highest contents of essential and nonessential amino acids (34.27 and 58.97 g/100 g protein dry weight, respectively), followed by tempeh packaged in banana leaves and plastic. Regardless of packaging materials, tempeh fermented for 48 h contained the highest amounts of hydrophobic amino acids, including L-leucine, L-alanine, L-proline, L-phenylalanine, L-valine, and L-isoleucine.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4407990507