99A-12 |
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G. DAVILA-ORTIZ, V, Departamento de Graduados e Investigación en Alimentos (IPN-ENCB-DGIA)., IPN-ENCB-DGIA, Plan de Ayala y Prolongacion de Carpio s/n, Mexico D.F., 11340, Mexico, C. Jiménez Martínez, Depto. de Graduados e Investigacion en Alimentos, Escuela Nacional de Ciencias Biológicas, IPN, Prolongación de carpio y Plan de Ayala s/n Col. Casco de Sto. Tomas C.P.11340, D.F., 11340, and H. Hernández Sánchez, Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biologícas IPN, Carpio y Plan de Ayala, México D.F., 11340, Mexico. Tempeh is a traditional Indonesian fermented food made from dehulled, soaked and cooked soybeans, inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the seeds are bound together into a compact cake by dense cottony mycelium. Rhizopus spp. produce a variety of carbohydrases, lipases and other enzymes, which hydrolyze constituents and contribute to development of desirable texture, flavor and aroma of tempeh and may also decrease or eliminate antinutritional constituents. Consequently, the nutritional quality of the fermented product may be improved. Lupine seeds as soybean, is an ancient legume plant. It has been used as food by people surround the Mediterranean Sea and those people living in the Andean Higlands. These legume, contain quinolizidine alkaloids (QA), phenolic compounds (PC) and oligosaccharides (OGS) which are compounds no nutritionals, toxic or caused flatulence. The objective of this study was to determine the action of Rhizopus oligospourus for diminish or eliminate of QA, PC and OGS of L. mutabilis, L. campestis and Soy bean. The QA, PC and OGS were monitored by GC/ME, HPLC and colorimetric method to determine the effect of process and fermentation on these compounds. The results showed that process of soaked and cooked legume seeds diminish QA of L. mutabilis and L. campestris 50% and the fermentation diminishes them in more than 90%. PC of the three seeds increased the value of colorimetric lecture, probably because of the enzymatic action of tannase wich produced tannic depolimerization and monomeric structures with more phenolic groups. The oligosaccharides diminished more than 90%. These results suggest that fermentation with Rhizopus is efficcient method to diminish the antinutritional factors and obtain one product with best nutritional value .
Session 99A, Biotechnology: General
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