Production and evaluation of cowpea tempe powder

Abstract

Cowpea tempe powder produced, had a greyish color, compared with the creamy white color of cowpea 'flour. There were no marked changes in proximate composition of the various steps during processing. Crude, protein remain fairly constant, ash and fibre contents reduced, except for a slight increase in fibre after fermentation, which was a result of the mold fermentation. Antinutritive factors were greatly reduced during processing, a percentage lose of 91% in trypsin inhibitor 60% in phytic acid, and 84% in tannin (Tannic acid). During processing of tempe powder heavy losses were observed in vitamins, 87% loss in thiamine and 94% loss in niacin before fermentation., However, after fermentation, there were slight increases. Thiamine 2 times and niacin 8 times the amount of unfermented dehulled soaked beans. Biscuits made from cowpea tempe flour was highly acceptable than that from cowpea flour which, although highly rated for appearance and color panelist complained of hardness in texture and a strong beany flavour