Maize and soy tempeh

Abstract

Proportions of maize and soy bean to obtain tempeh with good sensorial and fermentative characteristics were defined. Tempeh was prepared at laboratory scale from picked and peeled soy bean   and yellow maize, previously washed, boiled and inoculated with a Rhizopus oligosporus strain. Five relations of maize and soybean changing the concentration of both substrates, were studied. Sensory evaluation of those samples was carried out, considering odor, taste and texture of the fried products. Tempeh with 75 % of maize and 25 % of soy and other one with 50 % of maize and 50 % of soy were obtained under the following fermentation conditions: pH 5,8 to 6,2; moisture 61 to 70 %, and inoculated with a spore suspension of Rhizopus oligosporus, incubated at 30 °C for 19 h. E. coli was absent and total count was 10²  UFC/g in all tempeh samples. In all cases good quality tempeh with tipic properties was obtained and the sensory evaluations for boths tempehs varied between very good and excellent.