Antioxidative properties of faba bean-, soybean-and oat tempeh

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Abstract
The antioxidative properties of native flours derived from three types of faba beans in different concentrations, as well as flours from dehulled soybeans and oats without husk, were determined using the Schaal oven test. The antioxidative potential was expressed by the protection factor against the oxidation of lard or sunflower oil. All three raw materials showed pronounced antioxidative potential, but native flour from oats had an exceptionally strong antioxidative effect. Although steaming of all three flours reduced their antioxidative potential, it was most detrimental to oat flour. Tempeh fermentation increased the antioxidative effects in all three raw materials, where the highest increase was obtained with flour derived from faba beans. The influence of conditions of fermentation on the antioxidative activity was also tested during the production of tempeh from oats. Fermentation time, as well as the water/oat flour ratio, were found to have a highly significant influence (P < 0.01).