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All Journal Journal of Agri-Food Science and Technology (JAFoST)
Nyambayo, Isabella
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Texture Profile Analysis of Lamtoro Gung (Leucaena leucocephala ssp. Glabrata (Rose) S. Zarate) Tempeh Fitriani, Aprilia; Haliza , Miftah Nur; Utami , Nurul Putrie; Nyambayo, Isabella; Sanayei, Sanaz; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10226

Abstract

Lamtoro Gung seeds are low in fat content but rich in protein. Lamtoro Gung is often used as an alternative protein source. Lamtoro Gung is usually taken as a prepared meal containing grains and nuts. It is germinated and utilized in a variety of dishes, including the production of tempeh. However, nothing has been done to explain the textural profile of Lamtoro Gung tempeh, which is made by fermentation processes in various packaging materials such as plastic, banana leaves, and teak leaves. This study aims to evaluate the textural characteristics of Lamtoro Gung tempeh produced using different packaging materials and fermentation periods. This study contributes to understanding how packaging variations affect the texture of Lamtoro Gung tempeh. Tempeh made from teak leaf packaging and fermented for four days offered better texture profile hardness (195.38 N), cohesiveness (0.46), gumminess (81.57 N), and chewiness (54.99 N) higher than banana leaves; hardness (49.90 N), cohesiveness (0.29), gumminess (14.52 N), and chewiness (10.14 N) but similar to plastic; hardness (165.28 N), cohesiveness (0.45), gumminess (74.23 N), and chewiness (50.35 N). Therefore, packaging material impacts the texture profile of tempeh fermented from Lamtoro Gung seeds. Sensory evaluation of the tempeh would need to be investigated to check consumer acceptance of the product.
Optimization of Temperature and Time for High-Quality Roasted Barley (Kolo) Bimrew, Tewodros Mebratie; Yihune, Surafel; Nyambayo, Isabella
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.12666

Abstract

The consumption of roasted barley (kolo) is prevalent in all regions of Ethiopia. However, high-temperature heat treatment can result in the formation of acrylamide in roasted starchy foods. Acrylamide can be a health hazard if continuously consumed at high levels. This research contributes to optimize temperature and duration of roasting barley and investigate their impact on acrylamide formation, sensory profile, and nutritional profile of kolo sourced from both street vendors and industrial processors in Addis Ababa, Ethiopia. Locally produced kolo samples exhibited higher acrylamide contents ranging from 216.60 to 334.80μg/kg, while industrially processed kolo had lower values ranging from 200.28 to 308.95μg/kg. Results indicate that roasting temperature and duration significantly (p<0.05) affected acrylamide levels of kolo. The optimal roasting conditions of 352 ℃ for duration of 2 minutes gave desirability of 0.71. The optimum roasting conditions resulted in kolo with acrylamide of 148.64μg/kg, protein of 11.88%, ash of 3.28%, fat of 2.80%, crude fiber of 14.72%, carbohydrates of 67.35%, lightness (L*) of 57.50%, yellowness (b*) of 33.89%, redness (a*) of 15.52%, taste of 8.35, texture of 8.92, odor of 8.10 and overall sensory acceptability score of 8.18. Roasting barley grains transform them into value-added products and/ or nutritional food ingredients.
Co-Authors Aprilia Fitriani Bimrew, Tewodros Mebratie Haliza , Miftah Nur Rahmadhia, Safinta Nurinda Sanayei, Sanaz Utami , Nurul Putrie Yihune, Surafel