(P06-046-25) Functionality-Guided Fermentation of Legumes: A Novel Approach to Producing Next-Generation Meat Alternatives From Pulse Crops

Objectives: Soybean meal, a by-product from soybean oil extraction, is a rich source of plant-based protein and bioactive contents with a large annual production in the US. Tempeh, a fermented soybean food has gained increasing popularity as a meat alternative. We use soymeal and pulse crops to produce novel meat alternatives with desirable nutritional and sensory attributes.

Methods: In our study, we fermented soybean tempeh and soybean meal tempeh using the Rhizopus spp. strain, comparing the differences of nutrients, volatile components and sensory properties between the two. In addition to soybean meal, five other types of legumes were fermented using the Rhizopus spp. strain and we compared their basic composition, appearance, texture, and volatile compounds.

Results: After 36 hours of fermentation, the total polyphenol content and total flavonoid content in soybean meal tempeh increased significantly by 33% and 52%, respectively. The total protein content of soybean meal also showed a significant increase. Amino acid analysis during fermentation revealed various changes.

Conclusions: These findings help us learn more about the detailed mechanistic understanding of changes on functionalities during fermentation of soybean meal and different pulse crops. Furthermore, to convert soybean meal and pulse crops to novel tempeh products with desirable nutritional and sensory attributes, and then establish the preventive effect of these tempeh products against western diet-induced health risks.

Funding Sources: USDA funded project: A1364 #202209188