Studies On Possibility Of Utilization Of Some Important Microorganisms In Food Industries:

Galal Abd El-fatah Ibrahim Gazal

In this investigation, posibility of utilization of some important microoganisms in food industries i.e.Rhizopus oligosporus to improve the nutritional value by production some fermented foods from soybean and faba bean cotyledons which are called ”TempehThe objective of these studies included the following items : I. Effect of some pretreatments (soaking and germination)on the chemical composition and antinutritional componentsof soybean and faba bean cotyledons.II. Optimization of factors affecting fermentation in production of tempeh from soybean or faba beancotyledons.III. Chemical properties and sensory evaluation of tempehproducts and ”Taameia”.IV. Nutritional evaluation of tempeh products and ”TaameiatlThe obtained results could be summerized as follows:1- Soybean seeds exhibited high crude protein, nonprotei n nitrogen, ether ext rae t and ash contents comparedto faba bean seeds. Faba bean seeds exhibited high availablecarbohydrates and crude fiber contents compared tosoybean seeds. Dehulling process resulted in increase- 182 -either crude protein or ether extract of soybean and fababean cotyledons. Fiber content and available carbohydratesof soybean and faba bean were decreased by dehuling process.Soaking process led to increase moisture, crude proteinand fiber contents and decrease non protein nitrogen, etherextract and ash contents of soybean cotyledons.This process led to increase moisture, crude fiber andavailable carbohydrates and decrease crude protein, nonprotein nitrogen and ether extract of faba bean cotyledons.Cooki ng process of dehulled soybean cot yledons (un treated,soaked and germinated) led to increase crude protein, etherextract and fiber contents and decrease non proteinnitrogen, ash and available carbohydrates. This processled to increase ether extract and fiber contents anddecrease crude pro tein , non protein nitrogen and ava ilablecarbohydrates of dehulled faba bean cotyledons.2- Soybean seeds exhibited high concentration of phyticacid and trypsin iohi bitor ac tivity (10.23 mg/ g and 41. 09TIU /mg, respect ivel y) than those of faba bean seeds (2.07mg/g and 21.37 TIU/mg, respectively). However, faba beanseeds exhi bited hi gh concen tra tion of total vicine (14.16mg/g) than those of soybean seeds (5.15 mg/g). Thedehulling process has no significant effect’ on phytic acid, trypsin inhibitor activity and total vicine of soybean.This process led to increase trypsin inhibitor activityand total vicine only of faba bean. Soaking and germinationprocesses led t0 algnI ficant decrease (Po.OS).led to significant decrease all chemical components of either ”Taameia”,and all soybean and faba bean tempeh products.8- Addition of green spices to soybean and faba bean tempeh led to significant increase (pO.OS) between soybean tempeh significant mixed with green spices and ”Taameia” from the the standpoint view of flavor and odor.Statistical analysis didnot indicate any significant differences (P>O.OS) betweensoybean and faba bean tempehs without green spices for flavor, odor, color and appearance. Average scores of flavorand ode r of soybean tempeh mixed with green spices weresignificant higher (P