Modification of tempeh with the addition of bakla (Vicia faba Linn)

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Abstract
Summary: Bakla (Vicia faba Linn), an indigenous pulse, was subjected to fermentation by the strains of Rhizopus oligosporus either alone or blended with soybean (Glycine max). Mycelial growth as viewed on the surface of the fermented mass was best obtained when strain NRRL 3271 was used. Increase in moisture content and pH during fermentation was highest in the case of strain NRRL 2710 irrespective of composition of bakla‐soybean mixture. The tempeh, the fermented product, in each case had a mushroom‐like odour, which was independent of the strain used. Bakla and bakla‐soybean (up to 1:1 ratio) tempeh was free of beany flavour but this flavour increased as the soybean content of the blend was further raised and was perceptibly high when soybean content reached 75%. Bakla tempeh was more crisp than soybean tempeh. The crispness decreased with increasing soybean content.