Abstract
Melon seeds were used as substrate for tempe preparation using three strains of Rhizopus. Melon seed tempe or tempe produced from a mixture of melon seed and soybeans took longer periods than soybean tempe when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used; strain NRRL 1527 (R. arrhizus) did not result in tempe after over 48 hours. None of the strains could ferment the shelled melon seeds with the membraneous covering even in the presence of 1% (w/w) glucose or soybeans. Changes in temperature and pH, as a result of fermentation, were as expected. Sensory evaluation of melon seed tempe or tempe produced from a mixture of dehulled melon seeds and soybeans showed no significant (p > 0.05) difference in taste, texture, aroma and color compared with soybean tempe. Melon seeds could, therefore, be used as a substrate for tempe production and the tempe so produced be acceptable just as soybean tempe. This could be an additional or better way of utilizing melon seeds which are abundant in Nigeria.
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Amadi, E., Barimalaa, I., Blankson, C. et al. Melon seeds (Citrullus vulgaris) as a possible substrate for the production of tempe. Plant Foods Hum Nutr 58, 1–11 (2003). https://doi.org/10.1023/B:QUAL.0000041146.80222.8d
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DOI: https://doi.org/10.1023/B:QUAL.0000041146.80222.8d