EURASIAN JOURNAL OF BIOSCIENCES//(VOL. 13, ISSUE 2)
Volumen: 13, Numero: 2, Páginas: 1195-1199 pp.
The present study was carried out in the Molecular Biology and Biotechnology laboratory of the State University of Bolivar (Guaranda-Ecuador), whose objective was to evaluate the nutritional properties of Tempeh obtained by fermentation of beans and quinoa with Rhizopus oligosporus. Three formulations of bean and quinoa mixture were established, to ferment with two levels of Rhizopus oligosporus (R.O). For each formulation the parameters were evaluated: protein nitrogen, fiber and amino acid profile and the formulation that presented the best value of the parameters evaluated was selected. In the results, the highest percentages of protein were obtained in the treatments a0b1 and a0b0 that corresponded to the mixtures: 80 percent bean 20 percent quinoa to 3 percent and 1 percent of R.O with 27.41percent and 27.20 percent respectively. The highest percentages of fiber were obtained in the same treatments a0b1 and a0b0. In the identification of amino acids, the best percentages were obtained in the treatments a2b0 and a2b1, which corresponds to a mixture of 40 percent bean 60 percent quinoa at 1 percent and 3 percent of Ro respectively. In the analysis of variance, it was determined that the level of Ro does not influence the tempeh parameters analyzed.