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.

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. [ABSTRACT FROM AUTHOR]