Indigenous mucuna tempe as functional food.

The aim of the present study was to obtain the nutritive and bioactive compounds of mucuna tempe and the consumer preference of its formulated snack. The tempe was made traditionally from mucuna prurience seeds using 'ragi tempe' as inoculants. Proximate, vitamin, mineral and dietary fibre analysis was done using the methods of the Association of Official Analytical Chemists, isoflavone was analysed using high performance liquid chromatography (HPLC) with an RP-18 column and a UV detector. The preference test was done using scoring methods by trained panelists. The study demonstrates that compared with soybean tempe, mucuna tempe had a higher dietary fibre level, but lower vitamin E content. The mucuna tempe contains 31.5% protein, 7.3% fat, 3.0% ash, 58.1% carbohydrate and 9.1% fibre. It contains 0.551 mg/L isoflavone aglucone; daidzin is the highest, followed by Factor II (6,7,4 trihydroxy isoflavone) that is much higher than that of soybeans tempe. These are much higher isoflavone aglucone contents than found in soybeans tempe. The preference score for a 20% mucuna tempe-based snack was not significantly different compared with control or with the preference score for a 10% soybean tempe-based snack. This preliminary study needs to be followed by both in vitro and in vivo studies.