Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus
Carlos Jácome Pilco 1, Darwin Núñez Torres 1, Riveliño Ramón 2, Nancy Jácome Guerrero 3, Katherin Beltrán Moso 1 4, Nelson Monar 4, Byron Herrera 5, Marx Iván García 1, Favian Bayas-Morejón 1 2 *
1 Universidad Estatal de Bolívar, Facultad de Ciencias Agropecuarias Recursos Naturales y del Ambiente, Carrera de Ingeniería Agroindustrial, CP:020150, Guaranda, ECUADOR2 Universidad Estatal de Bolívar, Facultad de Ciencias Agropecuarias Recursos Naturales y del Ambiente, Carrera de Medicina Veterinaria, CP:020150, Guaranda, ECUADOR3 Centro de Salud de Echeandía, 020450, Echeandía, ECUADOR4 Universidad Estatal de Bolívar, Facultad de Ciencias Agropecuarias Recursos Naturales y del Ambiente, Carrera de Ingeniería Agronómica, CP:020150, Guaranda, ECUADOR5 Universidad Nacional de Chimborazo, Escuela de Ingeniería Agroindustrial, 060110, Riobamba, ECUADOR
* Corresponding Author
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2019 - Volume 13 Issue 2, pp. 1195-1199
  • Published Online: 12 Sep 2019
  • Article Views: 498 | Article Download: 321
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Pilco CJ, Torres DN, Ramón R, et al. Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus. Eurasia J Biosci. 2019;13(2), 1195-1199.

APA 6th edition
In-text citation: (Pilco et al., 2019)
Reference: Pilco, C. J., Torres, D. N., Ramón, R., Guerrero, N. J., Moso, K. B., Monar, N., . . . Bayas-Morejón, F. (2019). Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus. Eurasian Journal of Biosciences, 13(2), 1195-1199.

Chicago
In-text citation: (Pilco et al., 2019)
Reference: Pilco, Carlos Jácome, Darwin Núñez Torres, Riveliño Ramón, Nancy Jácome Guerrero, Katherin Beltrán Moso, Nelson Monar, Byron Herrera, Marx Iván García, and Favian Bayas-Morejón. "Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus". Eurasian Journal of Biosciences 2019 13 no. 2 (2019): 1195-1199.

Harvard
In-text citation: (Pilco et al., 2019)
Reference: Pilco, C. J., Torres, D. N., Ramón, R., Guerrero, N. J., Moso, K. B., Monar, N., . . . Bayas-Morejón, F. (2019). Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus. Eurasian Journal of Biosciences, 13(2), pp. 1195-1199.

MLA
In-text citation: (Pilco et al., 2019)
Reference: Pilco, Carlos Jácome et al. "Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus". Eurasian Journal of Biosciences, vol. 13, no. 2, 2019, pp. 1195-1199.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Pilco CJ, Torres DN, Ramón R, Guerrero NJ, Moso KB, Monar N, et al. Analysis of protein, fiber content and amino acid profiles in Tempeh obtained by fermentation of beans (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus. Eurasia J Biosci. 2019;13(2):1195-9.

Abstract

The present study was carried out in the Molecular Biology and Biotechnology laboratory of the State University of Bolivar (Guaranda-Ecuador), whose objective was to evaluate the nutritional properties of Tempeh obtained by fermentation of beans and quinoa with Rhizopus oligosporus. Three formulations of bean and quinoa mixture were established, to ferment with two levels of Rhizopus oligosporus (R.O). For each formulation the parameters were evaluated: protein nitrogen, fiber and amino acid profile and the formulation that presented the best value of the parameters evaluated was selected. In the results, the highest percentages of protein were obtained in the treatments a0b1 and a0b0 that corresponded to the mixtures: 80% bean + 20% quinoa to 3% and 1% of R.O with 27.41% and 27.20% respectively. The highest percentages of fiber were obtained in the same treatments a0b1 and a0b0. In the identification of amino acids, the best percentages were obtained in the treatments a2b0 and a2b1, which corresponds to a mixture of 40% bean + 60% quinoa at 1% and 3% of Ro respectively. In the analysis of variance, it was determined that the level of Ro does not influence the tempeh parameters analyzed.

Keywords

tempeh fermentation of beans and quinoa Rhizopus oligosporus

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