(P06-027-25) Exploring Black Bean Tempeh: A Novel Addition to Plant-Based Nutrition

Objectives: Tempeh fermentation, a traditional food processing method from Indonesia, is recognized for enhancing the nutritional and bioactive properties of soybeans through fermentation with the fungus Rhizopus oligosporus. Although traditionally made from soybeans, this study explores using black beans as a novel ingredient for tempeh fermentation. Black beans, which are rich in protein and bioactive compounds like flavonoids and phenolics, have a unique nutritional profile that has potential for developing into functional, nutrient rich, plant-based food products.

Methods: This study evaluates the effects of tempeh fermentation on black beans by comparing their nutritional composition, phenolic content, flavonoid content, and antinutrient levels using proximate analysis, colorimetric assays, and in vitro assays before and after 40 hours of fermentation.

Results: The results show that tempeh fermentation significantly increased the water content, protein content, total carbohydrate, reducing sugar, free phenolics, flavonoids, and bound phenolics, including enzyme-hydrolysable and acid-hydrolysable phenolics. On the other hand, it significantly reduced the fat content, trypsin inhibitors, and phytic acid levels of black beans.

Conclusions: These findings demonstrate that tempeh fermentation with R. oligosporus significantly enhances the nutritional and bioactive properties of black beans while reducing their antinutritional properties, positioning black bean tempeh as a novel plant-based protein option with potential health-promoting benefits.

Funding Sources: USDA NIFA