Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods
BackgroundIndonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi (Plukenetia volubilis. L) has been identified as a potential raw material for making tempe due to the high levels of protein and polyunsaturated fatty acid (PUFA).ObjectiveThis rese...
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Frontiers Media S.A.
2025-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1527865/full |
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| author | Diana Nur Afifah Diana Nur Afifah Daniaty Afifatus Salam Fitria Nugraheni Nina Resti Rachma Purwanti Gemala Anjani Mursid Tri Susilo Nuryanto Made Astawan Irma Sarita Rahmawati |
| author_facet | Diana Nur Afifah Diana Nur Afifah Daniaty Afifatus Salam Fitria Nugraheni Nina Resti Rachma Purwanti Gemala Anjani Mursid Tri Susilo Nuryanto Made Astawan Irma Sarita Rahmawati |
| author_sort | Diana Nur Afifah |
| collection | DOAJ |
| description | BackgroundIndonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi (Plukenetia volubilis. L) has been identified as a potential raw material for making tempe due to the high levels of protein and polyunsaturated fatty acid (PUFA).ObjectiveThis research aimed to determine the potential of sacha inchi bean tempe on proximate content, PUFA, and the effect of different cooking methods.MethodWater and ash content were analyzed using the gravimetric method. Moreover, protein, fat, carbohydrates, and fatty acid were evaluated using the Kjeldahl, Soxhlet, difference, and Gas Chromatography (GC) method.ResultsThere were significant differences (p ≤ 0.05) in water content, ash content, protein, saturated fat, unsaturated, and PUFA in fermentation time. Fermentation increased protein (19.50–20.50%) while reducing water (30.26–28.51%) and PUFA (35.35–32.99%). Cooking methods significantly impacted fatty acids, with steaming retaining the highest PUFA (29.97%) and linolenic acid (14.63%), while frying increased saturated fat (11.24%).ConclusionFermentation process in sacha inchi bean tempe could reduce the water content and saturated fat. This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming. |
| format | Article |
| id | doaj-art-c37975030aa245f98dc138bb9c57cc4a |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-c37975030aa245f98dc138bb9c57cc4a2025-02-11T05:10:22ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-02-011210.3389/fnut.2025.15278651527865Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methodsDiana Nur Afifah0Diana Nur Afifah1Daniaty Afifatus Salam2Fitria Nugraheni3Nina Resti4Rachma Purwanti5Gemala Anjani6Mursid Tri Susilo7 Nuryanto8Made Astawan9Irma Sarita Rahmawati10Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaLaboratory of Sustainable Diets and Biodiversity, Center of Research and Service – Diponegoro University (CORES-DU), Integrated Laboratory, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaDoctoral Study Program of Medical Health Science, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, IndonesiaDepartment of Nutrition, Faculty of Medicine, Brawijaya University, Malang, IndonesiaBackgroundIndonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi (Plukenetia volubilis. L) has been identified as a potential raw material for making tempe due to the high levels of protein and polyunsaturated fatty acid (PUFA).ObjectiveThis research aimed to determine the potential of sacha inchi bean tempe on proximate content, PUFA, and the effect of different cooking methods.MethodWater and ash content were analyzed using the gravimetric method. Moreover, protein, fat, carbohydrates, and fatty acid were evaluated using the Kjeldahl, Soxhlet, difference, and Gas Chromatography (GC) method.ResultsThere were significant differences (p ≤ 0.05) in water content, ash content, protein, saturated fat, unsaturated, and PUFA in fermentation time. Fermentation increased protein (19.50–20.50%) while reducing water (30.26–28.51%) and PUFA (35.35–32.99%). Cooking methods significantly impacted fatty acids, with steaming retaining the highest PUFA (29.97%) and linolenic acid (14.63%), while frying increased saturated fat (11.24%).ConclusionFermentation process in sacha inchi bean tempe could reduce the water content and saturated fat. This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming.https://www.frontiersin.org/articles/10.3389/fnut.2025.1527865/fullTempesacha inchi beansfermentation timeproximatefatty acids |
| spellingShingle | Diana Nur Afifah Diana Nur Afifah Daniaty Afifatus Salam Fitria Nugraheni Nina Resti Rachma Purwanti Gemala Anjani Mursid Tri Susilo Nuryanto Made Astawan Irma Sarita Rahmawati Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods Frontiers in Nutrition Tempe sacha inchi beans fermentation time proximate fatty acids |
| title | Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods |
| title_full | Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods |
| title_fullStr | Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods |
| title_full_unstemmed | Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods |
| title_short | Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods |
| title_sort | analysis of the nutritional and fatty acid profile of sacha inchi tempe plukenetia volubilis l using different cooking methods |
| topic | Tempe sacha inchi beans fermentation time proximate fatty acids |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1527865/full |
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