Browsing by Author "Adanlwo, Oladipo Olawale"

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    Studies on Production of a Tempeh-like Meat Analogue from Soybean(Glycine max),Bambara Groundnut(Vgna Subterranae and Lima Bean(Phaseolus lunatus).
    (Obafemi Awolowo University., 2016) Adanlwo, Oladipo Olawale
    The study investigated tempeh – like meat analogue and snacks processed from soybean, Lima bean and Bambara groundnut individually and from a blend of the legumes. It also assessed the total microbial, fungal and coliform counts and identified the microorganisms in the samples. In addition, it determined the proximate composition, mineral content and textural properties of the products with a view to exploiting the underutilized Bambara groundnut and Lima bean to make available affordable protein food. The fresh tempeh was processed from soybean, Lima beans and Bambara groundnut individually and using equal proportion of the legume grains.The freshly prepared tempeh was processed into fried snacks by frying at 160 0C for 3 minutes and the snacks were cooled, packaged and sealed in polythene bags. Proximate composition, pH and total titratable acidity of the fermented tempeh were carried out and likewise the proximate composition, sensory evaluation and antinutritional composition of the samples were also determined on the snacks. The packaged tempeh snacks were stored at ambient temperature (28 + 1 0C) and refrigerated temperature (4 + 0C )for 4 weeks and shelf life studies were carried out on the tempeh snacks by analysing the free fatty acid content, moisture content, total viable and fungal count, pH and total titratable acidity. All analyses were carried out using standard analytical procedures. Data obtained were analyzed using descriptive and inferential statistics. The total microbial count of the blend of legumes tempeh (BLT) had the highest count of 8.0×107 cfu/g while Bambara groundnut tempeh (BGT) had the least with 15.0×106 cfu/g. Fungal count was also high in sample BLT with 6.3 ×107 cfu/g while soybean tempeh (SBT) had lowest count of 4.0× 107 cfu/g. There was reduction in the total microbial and fungal counts after processing into snacks. Sample of blend of the legume tempeh snacks (BLTS) stored at the first week had the highest fungal count of 27.0 ×103 cfu/g which was lower than that of the fresh tempeh from the blend (BLT). The bacteria isolated from the various samples were Bacillus licheniformis, B. subtilis, B. alvei, B. coagulans, Propionibacterium species. Micrococcus cryophilus, Staphylococcus epidermidis, and Bacillus cereus. The fungal isolates were Rhizopus oryzae, Rhizopus stolonifer and Geotrichum candidum. Total titratable acidity of the fresh tempeh samples reduced as a result of proteolysis indicating a reduction in acidity. Sample LBT had a pH of 5.48 and high TTA of 0.117 % lactic acid. Bambara groundnut tempeh (BGT) had the highest protein content (24.67%) while Lima bean tempeh had the highest fat content (28.88%). Free fatty acid and moisture content increased in the snacks as the storage weeks progressed. Lima beans tempeh snacks (LBTS) had the highest preference by panel of tasters in terms of appearance, aroma, texture and overall acceptability and it also exhibited the strongest texture when subjected to compresion test. The study concluded that good quality and acceptable Lima bean and Bambara groundnut tempeh comparable to soybean tempeh could be prepared from their respective legumes thereby expanding the utilization base of these underutilized legumes.