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Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts

Summary

This study examines how wrapping tempeh made from jack bean sprouts in different materials affects its nutritional value. Researchers tested three packaging types—plastic, banana leaves, and teak leaves—over various fermentation periods. Results show that teak leaf packaging at 48 hours of fermentation produces tempeh with the highest protein and amino acid content while reducing harmful compounds like hydrogen cyanide to safe levels.

Background

Jack bean sprouts are rich in plant-based proteins with functional properties. Tempeh fermentation can enhance nutritional quality and reduce antinutritional factors. No previous studies have examined the effects of different packaging materials on tempeh fermentation from jack bean sprouts.

Objective

To determine the effects of fermentation time and different packaging materials on amino acid concentration, proximate content, and antinutritional components of tempeh from jack bean sprouts.

Results

Fermentation time significantly increased moisture, protein, and crude fiber contents while decreasing fat and carbohydrate contents. Tannin, phytic acid, and hydrogen cyanide levels decreased with fermentation. Tempeh fermented for 48 hours in teak leaf packaging exhibited the highest essential (34.27 g/100g) and nonessential amino acids (58.97 g/100g). Hydrophobic amino acids including L-leucine and L-alanine were elevated.

Conclusion

Jack bean sprout tempeh fermented for 48 hours packaged in teak leaves demonstrated optimal nutritional composition with highest amino acid levels and lowest antinutritional compounds. The study demonstrates that packaging material significantly influences fermentation outcomes and nutritional quality of tempeh.
  • Published in:Preventive Nutrition and Food Science,
  • Study Type:Experimental Study,
  • Source: PMID: 40059917, DOI: 10.3746/pnf.2025.30.1.56
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