Development and quality evaluation of tempeh from pigeon pea (Cajanus cajan)

Date

12-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reifrey A. Lascano

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Pigeon pea (Cajanus cajan), locally known as kadyos, is a vegetable that originated and is most popular in India. In the Philippines, pigeon pea is considered to be a minor crop. It is used as a source of animal feed and fuel wood. In this study, pigeon pea is utilized to develop a fermented product, particularly, tempeh. The independent variables are the substrate used for making tempeh (soybean and pigeon pea) and cooking method (raw, baking and deep frying). Physicochemical properties and consumer acceptability were analyzed in order to optimize the product. The value obtained for the phytic acid content of raw pigeon pea is 7.89x10-4 µg per gram while for raw soybean is 4.05x10-4 µg per gram. Deep fried pigeon pea and soybean tempeh has a phytic acid content of 1.93x10-3 µg per gram and 1.69x10-3 µg per gram, respectively. Moreover, baked pigeon pea and soybean tempeh had a phytic acid content of 1.10 x 10-3 µg per gram and 4.05 x 10-4 µg per gram, respectively. There is an increase in the phytic acid contents from raw to deep fried and baked tempeh. Then, the antioxidant activity percentage obtained for raw pigeon pea is 85.74% which is higher than that of soybean, 54.57%. The antioxidant activity has a decrease in trend from raw to deep fried to baked. Deep fried pigeon pea tempeh has an antioxidant activity of 65.51% while 43.82% for deep fried soybean tempeh. Moreover, baked pigeon pea tempeh had an antioxidant activity of 52.4% while baked soybean tempeh had 45.4%. The results for the phytic acid and antioxidant activity of pigeon pea were reasonably higher than that of soybean. We can therefore conclude that pigeon pea is a suitable substitute for soybean in tempeh production.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /V35

Document Type

Thesis

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