Effects of Rice Bran on Properties of “Okara Tempe”

Abstract

“Okara” (insoluble residues of homogenized soybean) was fermented by Rhizopus oligosporus without and with rice bran (10% level) to prepare “Okara Tempe”. The addition of rice bran resulted in several changes in enzyme activity, vitamin content and physicochemical properties. Fungus quantity, protease activity and the thiamine and rivoflavin contents were increased, whereas cellulase and phytase activities and the inorganic phoshate quantity were decreased. Furthermore, an increase in emulsifying capacity and an improvement in taste were noted in this preparation. These results indicate that the addition of rice bran to okara increases its value as foodstuff. © 1990, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.