Profiles of volatile metabolite compounds of lotus tempeh: In-RSM-Boxbehken approach

Abstract

The newest fermented product that uses lotus seeds is tempeh. Processing conditions that vary in generating tempeh products are considered in determining quantity and quality. This research aimed to optimize processing conditions (yeast ratio, soaking, and fermentation time) on lotus tempeh. In this research, the program design used RSM Box-Behnken Design to investigate and select the best combination process for lotus tempeh making. The response of protein and tannin was seen in the range protein value was 5.60% up to 9.80%, while the tannin content was 14.71 to 21.59 %w/w GAE. It was established that the highest protein content was achieved in a 1 g starter, 15 h soaking time, and 36 h fermentation time, whereas the condition of 0.75 g starter, 15 h soaking time, and 48 h fermentation time led to the highest tannin content. The ideal conditions for the production of lotus tempeh have been identified as those that yield a total of 17 amino acids and 46 volatile compounds. Indeed, the findings of this study have indicated that the fabrication of lotus tempeh is most efficiently achieved under specific conditions. Furthermore, the research has suggested that other components hold significant potential as protein and tannin sources, warranting further investigation.

Keywords

• Box-Behnken
• Fermentation time
• Lotus tempeh
• Soaking time
• Yeast ratio

References

1. Acin-Albiac, M., Filannino, P., Arora, K., Da Ros, A., Gobbetti, M., & Cagno, R.D. (2021). Role of lactic acid bacteria phospho-β-glucosidases during the fermentation of cereal by-products. Foods, 10(1), 1-14. https://doi.org/10.3390/foods10010097
2. Ahnan, D. (2020). Effects of tempeh fermentation on soy free and bound phenolics: release, transformation, and stimulated production [Doctoral dissertation, University of Massachusetts Amherst]. UMASS Libraries. https://hdl.handle.net/20.500.14394/18259
3. Anwar, K., Istiqamah, F., & Hadi, S. (2021). Optimasi Suhu dan Waktu Ekstraksi Akar Pasak Bumi (Eurycoma longifolia Jack.) Menggunakan Metode RSM (Response Surface Methodology) dengan Pelarut Etanol 70% [Optimization of temperature and extraction time of Pasak Bumi Roots (Eurycoma longifolia Jack.) using the RSM (response Surface Methodology) Method with Ethanol Solvent]. Jurnal Pharmascience, 8(1), 53-64. http://dx.doi.org/10.20527/jps.v8i1.9085
4. Bahlawan, Z.A.S., Damayanti, A., Megawati, Cahyari, K., Margiyanti, Y., & Mufidati, M. (2022). Effect of fortification and fermentation on the nutritional value of sorghum (Sorghum bicolor (L.) Moench) flour. Trends in Science, 19(15), 1 10. https://doi.org/10.48048/tis.2022.5534
5. Bangar, S.P., Dunno, K., Manoj, K., Mostafa, H., & Maqsood, S. (2022). A comprehensive review on lotus seeds (Nelumbo nucifera Gaertn.): Nutritional composition, health-related bioactive properties, and industrial applications. Journal of Functional Food, 89, 1-16. https://doi.org/10.1016/j.jff.2022.104937
6. Boutas, I., Kontogeorgi, A., Dimitrakakis, C., & Kalantaridou, S.N. (2022). Soy isoflavones and breast cancer risk: A meta analysis. In Vivo, 36(2), 556 562. https://doi.org/10.21873/INVIVO.12737
7. Chai, K.F., Ng, K.R., Samarasiri, M. & Chen, W.N. (2022). Precision fermentation to advance fungal food fermentations. Current Opinion in Food Science, 47, 1 9. https://doi.org/10.1016/j.cofs.2022.100881
8. Dhull, B.S., Chandak, A., Collins, M.N., Bangar, S.P., Chawla, P., & Singh, A. (2022). Lotus seed starch: A novel functional ingredient with promising properties and applications in food-A Review. Starch, 74, 1-20. https://doi.org/10.1002/star.202200064

9. Erkan, S.B., Gürler, H.N., Bilgin, D.G., Germec, M., & Turhan, I. (2020). Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus. LWT - Food Science. Technology, 119, 1-7. https://doi.org/10.1016/j.lwt.2019.108880
10. Feng, J., Xu, B., Ma, D., Hao, Z., Jia, Y., Wang, C., & Wang, L. (2022). Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics. Food Research International, 160, 1-12. https://doi.org/10.1016/j.foodres.2022.111728
11. He, C., Liu, X., Zhang, H., Mu, T., Zhang, Y., Ren, X., Han, L., & Wang, M. (2023). Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments. Food Bioscience, 53, 1 10. https://doi.org/10.1016/j.fbio.2023.102696
12. Hermanto, D., Ayu, S., Ruru, H., Linda, M., & Nurul, I. (2020). Penentuan kandungan etanol dalam makanan dan minuman fermentasi tradisional menggunakan metode kromatografi gas [Determination of ethanol content in traditional fermented foods and drinks using the gas chromatography method]. Chempublish Journal, 5(2), 105 115. https://doi.org/10.22437/chp.v5i2.8979
13. Horwitz, W., & Latimer, G.W. (2005). AOAC: Association of Official Analytical Chemist, Official methods of analysis of AOAC international, 18th ed, AOAC Press
14. Gowthami R., Sharma, N., Pandey, R., & Agrawal, A. (2021). A model for integrated approach to germplasm conservation of Asian lotus (Nelumbo nucifera Gaertn.). Genetic Resources and Crop Evolution, 68, 1269–1282. https://link.springer.com/article/10.1007/s10722-021-01111-w
15. Kustyawati, M.E., Nawanssih, O., & Nurdjanah, S. (2017). Profile of aroma compounds and acceptability of modified tempeh. Internasional Food Research Journal, 24(2), 734-740.
16. Montgomery, D.C. (2012). Response Surface Methods and Designs. In Design and Analysis of Experiments, 8th ed, John Wiley &Sons Press.
17. Nahar, N., Hazra, S., Raychaudhuri, U., & Adhikari, S. (2023). Development of a novel poushtic powder: Nutritional characteristics, organoleptic properties, morphology study, storage, and cost analysis, of supplementary food for a vulnerable group in Midnapore. Research Journal of Pharmacy and Technology, 16(4), 1951 9159. https://doi.org/10.52711/0974-360X.2023.00320
18. Nainggolan, S., Ridhowati, S., Rachmawati, S.H., Nugroho, G.D., & Marissa, F. (2022). Optimalisasi respon pH pada pembuatan tempe lotus (Nelumbo nucifera) terhadap komposisi mikrobiologi [Optimizing the pH response in making lotus tempeh (Nelumbo nucifera) on microbiological composition. Marinade, 5(22), 125 135. https://doi.org/10.31629/marinade.v5i02.4869
19. Reddy, M.K., Narayanan, R., Rao, V.A., Valli, C., & Sujatha, G. (2022). Processing, physical, and functional properties of Lotus stem and Jamun seed flours. Biological Forum-An International Journal, 14(4), 852-856.
20. Ridhowati, S., Nainggolan, K., & Sudirman, S. (2022). Optimalisasi respons surface terhadap profil asam tempe lotus (Nelumbo nucifera) rawa perikanan [Optimizing the surface response to the acid profile of lotus tempeh (Nelumbo nucifera) in swamp fisheries. Journal FishtecH, 11(2), 107-115. https://doi.org/10.36706/fishtech.v11i2.21086
21. Riswanto, F.D.O., Rohman, A., Pramono, S., & Martono, S. (2021). Soybean (Gycine max L.) isoflavones: chemical composition and its chemometrics-assisted extraction and authentication. Journal of Applied Pharmaceutical Science, 11(01), 012 020, https://doi.org/10.7324/JAPS.2021.110102
22. Roasa, J., De Villa, R., Mine, Y., & Tsao, R. (2021). Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review. Trends in Food Science and Technology, 116, 954-974. https://doi.org/10.1016/j.tifs.2021.08.027
23. Salman, S., Sharaf, H.K., Hussein, A.F., Khalaf, N.J., Abbas, M.K., Aned, A.M., Al-Taie, A.A.T., & Jaber, M.M. (2022). Optimization of raw material properties of natural starch by food glue based on dry head method. Food Science and Technology, 42, 1-7. https://doi.org/10.1590/fst.7821
24. Zhang, R., Song, X., Liu, W., & Gao, X. (2023). Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization. LWT Food Science and Technology, 175, 1-9. https://doi.org/10.1016/j.lwt.2023.114448