Sains Malaysiana 43(4)(2014): 551–557

Changes on Amino Acids Content in Soybean, Garbanzo Bean and Groundnut during

Pre-treatments and Tempe Making

(Perubahan pada Kandungan Asid Amino di dalam Kacang Soya, Kacang Kuda dan Kacang

Tanah semasa Proses Pra-olahan dan Pembuatan Tempe)

AISHAH BUJANG & NURUL AKMAL TAIB*

Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam,

Selangor, Malaysia

Received: 14 March 2013/Accepted: 22 July 2013

ABSTRACT

Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes of the legume-based foods but also enhances its nutritional value. This study aimed to evaluate the changes in amino acids content of soybean, garbanzo bean and groundnut upon pre-treatments (soaking and steaming) and fermentation times (18, 24 and 30 h). The amino acids analysis was performed with a HPLC system using AccQTag method. The results obtained showed that raw soybean contain the highest amount of essential and non-essential amino acids followed by raw garbanzo bean and groundnut. After the soaking process, the amount of amino acids obtained was significantly increased in all three legumes. However, the steaming process was found to cause significant decrease in the amino acids content. After the steaming process, the legumes were inoculated with Rhizopus oligosporus and incubated at 30^oC and 65% RH. At 18 h of fermentation time, the amount of total amino acids were found to increase by 26% in fermented groundnut and 16% in both soybean and garbanzo bean compared to after steaming. Further fermentation time of 24 h shows further enhancement in the amino acids content in all three legumes. Groundnut shows the highest increased of 71% in total amino acids content followed by 63% increased in garbanzo bean and 53% increase in soybean. However, prolong fermentation time of 30 h shows a decrease in total amino acids content in all three legumes which indicates the slow process of mould degradation have occurred. Therefore, fermented legumes must be consumed at the appropriate time of fermentation in order to get the benefit from the highest accumulation of amino acids content.

Keywords: Amino acids; fermentation; legumes; pre-treatments

ABSTRAK

Fermentasi kekacang merupakan kaedah pengawetan yang diketahui bukan sahaja dapat mempelbagaikan sifat sensori bagi makanan berasaskan kekacang tetapi juga meningkatkan nilai nutrisinya. Kajian ini bertujuan untuk menilai perubahan pada kandungan asid amino kacang soya, kacang kuda dan kacang tanah ketika pra-olahan (merendam dan mengukus) dan pada masa fermentasi (18, 24 dan 30 jam). Analisis asid amino telah dilaksanakan dengan sistem HPLC menggunakan kaedah AccQ·Tag. Keputusan yang diperoleh menunjukkan bahawa kacang soya mentah mengandungi jumlah tertinggi asid amino perlu dan tidak perlu, diikuti oleh kacang kuda mentah dan kacang tanah. Selepas proses merendam, jumlah asid amino yang diperoleh telah meningkat dengan ketara pada ketiga-tiga kekacang. Walau bagaimanapun, proses mengukus didapati telah menyebabkan penurunan ketara dalam kandungan asid amino. Selepas proses mengukus, kekacang telah diinokulasi dengan Rhizopus oligosporus dan diinkubasi pada suhu ^30oC dan kelembapan udara 65%. Pada masa fermentasi 18 jam, jumlah kandungan asid amino didapati meningkat sebanyak 26% pada kacang tanah yang telah difermentasi dan 16% dalam kedua-dua kacang soya dan kacang kuda berbanding selepas pengukusan. Fermentasi seterusnya selama 24 jam menunjukkan peningkatan dalam kandungan asid amino di dalam ketiga-tiga kekacang. Kacang tanah menunjukkan peningkatan yang tertinggi sebanyak 71% dalam jumlah kandungan asid amino diikuti dengan peningkatan 63% dalam kacang kuda dan peningkatan 53% dalam kacang soya. Walau bagaimanapun, masa fermentasi lanjut selama 30 jam menunjukkan penurunan dalam jumlah kandungan asid amino yang menunjukkan proses degradasi kulat telah berlaku. Oleh itu, kekacang yang difermentasi mestilah dimakan pada masa fermentasi yang tertentu bagi mendapat manfaat daripada pengumpulan tertinggi dalam kandungan asid amino.

Kata kunci: Asid amino; fermentasi; kekacang; proses pra-olahan

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*Corresponding author; email: nurul.akmal@hotmail.com