Physicochemical properties and sensory acceptance of canavalia ensiformis tempeh energy bar

Abstract

The food industry needs a creative approach to innovation in order to produce revolutionary materials, innovations and fresh, nutritious, sustainable food products. Tempeh is a traditional meal prepared using Rhizopus oligosporus to ferment dehulled and cooked soybeans to a compact and sliceable cake. Because of their high content of proteins, carbohydrates, lipids, and minerals, energy bars are snacks offering good sensory and nutritional properties. Canavalia ensiformis (Kacang Koro), is an underutilised legume that contains up to 32% of protein. To our knowledge, no prior studies have studied regarding tempeh and energy bars, especially in Malaysia. This research aimed to evaluate both the physicochemical properties and sensory acceptance of the C. ensiformis tempeh energy bar. Energy bars of six formulations (Formulation A – E) were produced using different percentages of C. ensiformis tempeh namely 0%, 4.8%, 9.5%, 14.3%, 19.0% and 23.8%. The physical characteristics of the energy bar were analysed based on colour profile analysis, texture analysis and also the pH value, while the chemical characteristics were analysed based on proximate analysis, calories, mineral content, and toxicity analysis. The results showed that the energy bars consist of moisture content of 9.29-13.09%, ash of 0.99-1.56%, crude fibre of 1.82-7.27%, protein of 4.93-10.34%, crude fat of 12.36-15.97%, carbohydrate of 58.91-64.94%, and calorie content of 4627.55-5267.80 cal. Energy bars with 23.8% of C. ensiformis tempeh exhibited highest in moisture and protein, moderate in ash and fibre and showed no significance in carbohydrate and fat contents. The taste and overall acceptability indicate that formulation A showed the best acceptance among the prepared formulations. The utilization C. ensiformis tempeh could diversify the usage of C. ensiformis in the food industry, hence promoting their application.