Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Hasnah Haron

Hasnah Haron
Nutritional Sciences Programme, Faculty of Health Sciences,
Jalan Raja Muda Abdul Aziz , 50300 Kuala Lumpur

  • Research Article
    Changes in Macronutrient, Total Phenolic and Anti-Nutrient Contents during Preparation of Tempeh
    Author(s): Hasnah Haron and Norfasihah RaobHasnah Haron and Norfasihah Raob

    Background: The effects of processing towards changes in contents of macronutrient, total phenolic and antinutrient during preparation tempeh was studied. Tempeh preparation was carried out using the usual method used in the tempeh cottage industry in Malaysia. Methods: The samples studied were in the form of raw, soaked, cooked soya bean and tempeh. Macronutrients, total dietary fiber (TDF), total phenolic, phytate and oxalate were determined using AOAC method, Folin-Ciocalteu assay, Anion Exchange Column (AEC) and Oxalate kit, respectively. Each analysis was carried out with minimum of four replicates for every sample. Results: Raw soya bean contained significantly lower (p<0.05) content of moisture (10.11%) but highest in ash (5.27%), protein (32.80%), fat (10.60%), carbohydrate (41.22%), phytate (615.00 mg/100 g) and oxalate (43.43 mg/100 g) contents when compared to tempeh. Ph.. Read More»
    DOI: 10.4172/2155-9600.1000265

    Abstract PDF

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