Nutritional Profile of Millet Tempeh

Millet tempeh was prepared by supplementation of soybean and horse gram with millets (little, foxtail and finger millet) at different proportions by using Rhizopus microsporus var oligosporus incubated at 30 and 35°C. Nutritional analysis of millet tempeh indicated that protein content was decreased in millet tempeh with increased proportion of millets. T₁ (100 per cent soybean) recorded highest protein content (43.05 g) followed by the treatments supplemented with 25 per cent of millets (little, foxtail and finger millet) recorded higher protein content. At 35°C, the crude protein content was higher. Carbohydrate content of millet tempeh did not differ significantly for their effect of incubation temperature. Antinutritional factors like trypsin inhibitor was absent in millet tempeh and less tannin content (0.80 g) was recorded in T₁₃ (100 per cent finger millet).