Effect of sunflower seds adition on the nutritional value of gras pea tempeh

Nutritional parameters of grass pea tempeh in comparison with products obtained with the addition of sunflower seeds were evaluated. Mixed tempeh was characterised by significantly increased amount of lipids with higher polyunsaturated fatty acids (PUFA) (60%) content and improved n-6 to n-3 fatty acids ratio (16:1). The addition of sunflower seeds resulted in the rise in in vitro protein availability of the products. The maximum protein availability was obtained for sunflower tempeh (72%) and the product made from grass pea and sunflower seeds in the proportion of 3:2 (62%). The sum of sulfur amino acids present in the latter object amounted to 171% of the FAO reference pattern. Levels of other essential amino acids were also higher than the amounts recommended by the FAO. Enriching grass pea seeds in sunflower seeds resulted, however, in lowering both the level and the in vitro availability of carbohydrates. Organoleptic assessment showed that the mixed tempeh was estimated better than the product prepared with grass pea seeds only.

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