Effect of Pumpkin Seed Substitution and Mixed Culture Fermentation on Proximate Composition and Bioactive Property of Chickpea Tempeh

Low, Cui Qiong (2024) Effect of Pumpkin Seed Substitution and Mixed Culture Fermentation on Proximate Composition and Bioactive Property of Chickpea Tempeh. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Tempeh fermentation can improve the nutritional content and bioactive properties of plant material. However, this biological potential depends on substrates and applied microorganisms. In this study, the effect of 50% pumpkin seed substitution and mix culture fermentation (R. Oligosporus, L. plantarum) on the proximate composition, physical properties (color, pH, texture), bioactivity properties (total phenolic content, total flavonoid content, DPPH, FRAP, alpha-amylase inhibition), lactic acid bacteria count of chickpea tempeh were studied. There are 4 treatments in this experiment which are chickpea ferment using R. Oligosporus (CR), chickpea ferment using R. Oligosporus and L. plantarum (CRL), chickpea (50% of chickpea substitute with pumpkin seed) ferment using R. Oligosporus (CPR), chickpea (50% of chickpea substitute with pumpkin seed) ferment using R. Oligosporus and L. plantarum (CPRL). The result indicates that CPR has significantly higher (p<0.05) crude protein, crude fat and ash content compared to CR. CRL has significantly lower (p<0.05) crude fat, crude fiber and moisture content compared to CR. In term of a* (color attribute), CPR is significantly higher compared to CR. However, CPR was not significantly different in term of L* and b* value (p>0.05) compared to CR. CRL had significantly lower (p<0.05) pH than CR. In texture analysis, CPR had significantly higher (p<0.05) hardness, gumminess and chewiness compared to CR. However, there was no significant difference (p>0.05) in adhesiveness, springiness, cohesiveness and resilience between CPR and CR. The data showed that CRL had significantly higher (p<0.05) total phenolic content, total flavonoid content, DPPH free radical scavenging activity, FRAP compared to CR. There was no significant difference for alpha-amylase inhibition between CRL and CR. CPR has significantly higher (p<0.05) lactic acid bacteria count compared to CR. Mix culture fermentation in chickpea tempeh displayed the best to increase tempeh's bioactive property. Substitution of pumpkin seed in tempeh can increase protein, fat and ash content in tempeh.