Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus

Made  Astawan; Inas Suci  Rahmawati; Ananda Putri  Cahyani; Tutik  Wresdiyati; Sastia Prama  Putri; Eiichiro  Fukusaki

doi:10.4308/hjb.27.1.16

Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus

Made Astawan Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor
Inas Suci Rahmawati Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor
Ananda Putri Cahyani Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor
Tutik Wresdiyati Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor
Sastia Prama Putri Laboratory of Bioresource Engineering, Department of Advanced Science and Biotechnology, Graduate School of Engineering, Osaka University
Eiichiro Fukusaki Laboratory of Bioresource Engineering, Department of Advanced Science and Biotechnology, Graduate School of Engineering, Osaka University

DOI: https://doi.org/10.4308/hjb.27.1.16

Abstract

This study was aimed to compare the chemical characteristics of tempe flour made from nongerminated soybean (NST) and germinated soybean (GST), especially on their capacity in preventing diabetes mellitus (DM). Soybeans were germinated for 20 hours in the dark until 2.5-5.0 mm of the radicle emerged. The ungerminated soybeans and the germinated soybeans were then processed into tempe and tempe flour. The two types of tempe flour were subjected to proximate analysis, amino acid profiling, antioxidant capacity, total phenol content, isoflavone content, and α-amylase and α-glucosidase enzyme inhibition analyses. GST was superior in preventing DM in the protein content and antioxidant parameters, as these were significantly higher (p<0.05) than in NST. On the other hand, NST was superior in preventing diabetes in the isoflavon (daidzein, genistein, and total isoflavone) and α-amylase inhibition IC₅₀ parameters which were significantly better (p<0.05) than in GST. On the contrary, the diabetes-preventing parameters total phenols, α-glucosidase inhibition IC₅₀, and insulinotropic amino acids (arginine, alanine, phenilalanine, isoleucine, leucine, and lysine) were not different (p>0.05). Therefore, GST and NST both have potential in preventing diabetes through different mechanisms.

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Published

2020-01-01

How to Cite

AstawanM., RahmawatiI. S., CahyaniA. P., WresdiyatiT., PutriS. P., & FukusakiE. (2020). Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus. HAYATI Journal of Biosciences, 27(1), 16. https://doi.org/10.4308/hjb.27.1.16

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Vol. 27 No. 1 (2020): January 2020

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