CHEMICAL AND BIOCHEMICAL CHANGES IN BAMBARA NUT (VOANDZEIA SUBTERRANEA (L) THOURS) DURING FERMENTATION TO ‘TEMPEH’

Tempeh was developed from Bambara nut (Voandzeia subterranean) chemical and Biochemical analysis during the course of fermentation for 40h was monitored. The proximate analysis revealed that parameters such as percentage crude protein, soluble solids, soluble protein increased by 38.2%, 97.2%, 73.1% respectively while the crude fibre, fat, reducing sugar and ash contents decreased by 27.7%, 73.2%, 47.8% 44.8% respectively. It was also observed that the riboflavin content increased significantly from 0.155±0.6mg/100g to 0.198± 0.02mg/100g while the trypsin inhibitory actwity (TIA) decreased mg/.g to 0.61± 0.01mg/g within the same period of fermentation (p≤0.05). The data obtained during the enzyme assay showed that amylase, lipase and proteinase activities increased significantly from0± 0.000 to 1.70± 0.33 mg/ml, 14.10+ 0.33 ffa μmol\ml, and 3.71+0.01mg \ml at 40h (≤0.05)respectively.