PREPARATION OF TEMPEH FROM DOMESTIC PEAS (PISUM-SATIVUM)

Peas (Pisum sativum) from German origin can be used as a substrate for the production of a fermented tempeh-like product using the mould Rhizopus oligosporus. The optimum conditions for fermentation in perforated polythene bags require soaking, dehulling and boiling of the peas for 15-30 min followed by inoculation with the starter mould and incubation at 37-degrees-C for 36 hours. The fermentation is characterized by a rise of the glucose content up to 30 hours and subsequently a decline. Crude protein and dry matter are continously diminished during fermentation. The pea tempeh has a nut-like flavour and is accepted by test persons as palatable without the typical flavour of peas and is preferred as addition to soup or after frying like meat.