Background:
Tempeh, a product of Indonesian origin based on fermented soybeans, is
present in naturalistic diets and has been gaining popularity in other cultures and diets due to the
convenience for food preparation and use, aside from the nutritional and functional quality.
Methods:
In this work, tempehs were produced from common bean, carioca grain type (CBT) aged
and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized
based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value),
physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant
capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased
tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically
evaluated and the means compared by Tukey test.
Results:
Although CBT was found nutritionally inferior to ST, its contribution on protein intake was
noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and
Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH
method and was significantly more soft and elastic and less sticky and gummy when compared to
ST, and L, a* and b* CBT color parameters were more pronounced than ST.
Conclusion:
It can thus be concluded that tempeh based on carioca common beans can be an interesting
alternative for stored grains, with good sensorial and functional properties and making an important
nutritional contribution to the diet.
