Abstract
Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 ( R. oligosporus) and NRRL 1477 ( R. stolonifer) were used. Fermentation by both strains resulted in increases of pH, moisture, protein and fat while total carbohydrate decreased by 50%. Sensory evaluation showed that bambara groundnut tempes rated similar (p>0.5) in taste and texture and higher (p<0.05) in color and flavor than soybean tempe. Bambara groundnut would be an acceptable food product in the diet as a good protein supplement.
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Amadi, E., Uneze, R., Barimalaa, I. et al. Studies on the production of bambara groundnut ( Vigna subterranea) tempe. Plant Foods Hum Nutr 53, 199–208 (1999). https://doi.org/10.1023/A:1008036108097
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DOI: https://doi.org/10.1023/A:1008036108097