Original article - Ethiopian Review

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2) and fermentation (8). Rhizopus fermentation of cereal - legume mixture was reported toproduce tempe with enhanced nutritive quality (9). Tempe is a popular Indonesian fermented foodconsisting of tender-cooked soy beans (or occasionally other legumes) bound together in to a whitecake by a dense cottony mycelium of the mould Rhizopus spp. It owes much of its flavour,sliceable meat-like texture, easy digestibility and excellent nutritional properties to the process offermentation (10). In Indonesia, tempe has been sucessfully used in community-based therapy forthe management of diarrhoea and rehabilitation of protein energy malnutrition (PEM) cases (11).The synthesis of vitamin B12 (12) during tempe fermentation might also help in anaemiamanagemet.Binyam et al reported that the various steps and fermentation procedures used for tempeproduction from grass pea decreased antinutritional factors significantly including the neucotoxinprinciple ODAP (5). Tempe is cheap, can be incorprated in many foods, causes no malabsorptionsyndrome and can be used by all age groups (10).Investigations have been carried out on methods of improving the protein content of cassava(Manihot esculanta Cratz) products by fermentation with protein enriching organisms (13) andlegumes (14). Virtually no such study has been carried out on Kocho. The aim of the report herewas to develop grass pea Kocho tempe and estimate its nutrient contents and antinutritional factors.MethodsSample preparations: Rice-grown mixed culture Rhizopus oligosporus and Rhizopus oryzaeobtained from the Institute of Sciences, Bandug, Indonesia was used for the inoculation of thesubstrate.The local grown grass pea (Lathyrus sativus L) was used for this study. The grass pea wasdehulled by the traditional grinding mill. Kocho purchased from a market in Sidama, Ethiopia, wasfreeze-dried and ground in a Cyclotec (Tecator, Sweden) sample mill and sieved.Tempe was prepared according to the procedure developed by Mugula (15) to manufacturesorgum-common bean tempe. Grass pea and Kocho were mixed at different weight ratios of kochoto grass pea.A 0.2% inoculum by dry weight of raw materials was used to obtain an acceptable tempe withrespect to better mould growth texture and ease of slicing. Incubation was made at roomtemprature ( 28 ±2 o C) in 250 g capacity perforated polyethylene bags. Tempe was sliced into smallpieces and freeze-dried for 12 hrs and ground in a Cyclotec sample mill into powder and used foranalysis.Analysis: Proximate composition of samples was analyzed according to AOAC (16) methods.The moisture was estimated by drying to constant weight in the oven at 105 o C. The micro-Kjeldahl method was used for analysis of nitrogen and estimation of protein (6.25 x N%). Crudefat was extracted with diethyl ether. Ash and crude fiber were determined according to AOAC(16). Carbohydrate was estimated by difference.Calcium and iron concentrations were determined according to AOAC (16) methods whereas,phosphorus was determined as described by Fiske and Subbarrow (17). Phytic acid was extractedwith 1.5% HCl in 10% Na2So4 and determined by the method of Haug and Lantsch (18). Tanninswere estimated by the modified Vanillin-HCl method of Maxon and Rooney (19) and expressed ascatechin equivalent. Trypsin inhibitor activity was determined colorimetrically and expressed asTIU/g dry weigt (20). pH of samples was monitored periodically during fermentation using pHmeter.To estimate the soluble carbohydrates, a 10 g sample was suspended in 80 ml deionised water,heated at 70 o C in an agitating water bath for one hour and made up to 100 ml. The protein in 20ml aliquot of homogenate was precipitated with 20 ml saturated lead acetate solution. Solublecarbohydrate supernatants obtained after centrifugation were quantified using the phenol-sulphuricacid method of Dubois et al (21) and with glucose standard. Total soluble sugars in the tempe
were extracted with 80% ethanol, then determined using the phenol-sulphuric acid method ofMiller (22). Starch was extracted with perchloric acid from the residue and measured according toMcCready et al (23)The non-protein nitrogen (NPN) was estimated by the method of Cocon and Soltess (24) and thefree amino acids were estimated by the ninhydrin method of Rosen (25).Statistical analyses: All experiments were conducted three times and analyzed by analysis ofvariance. Differences were considered statistically significiant at p
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Observation of blood microfilariae
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perstans distinguished from those o
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AcknowledgementThis work has receiv
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Original articleCommunity-based Fam
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