The potential of velvet bean tempe to improve hematology and serum biochemical profiles in experimental rats
Aprilia Firdha Damayanti (a), Made Astawan (a*), Tutik Wresdiyati (b), and Ratnaningsih Eko Sardjono (c)

a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia
b) School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia
c) Department of Chemistry, Indonesia University of Education, Bandung 40154, Indonesia

*astawan[at]apps.ipb.ac.id

Abstract

In Indonesia, tempe is the second largest source of protein after rice. The main raw material for tempe is soybean, of which 70% is still obtained through imports. This has encouraged the necessity to explore Indonesia^s indigenous legume products. Velvet bean (Mucuna pruriens L.) contains a number of bioactive components, is rich in minerals, and is composed of amino acids, also essential and non-essential fatty acids. This study aimed to explore the potential of velvet bean as a substitute ingredient in tempe production. Parameters of serum biochemical and hematology profiles of rats were used as scientific evidence that can support the purpose of this study. Protein quality was analyzed using the growth method in experimental rats. Three types of tempe were used as protein sources, namely soybean tempe (SBT), velvet bean tempe (VBT), and velvet bean-soybean combination tempe (VB-SBT). Protein quality analysis results show that VB-SBT has FCE, growth rate, and NPR values that are as good (p > 0.05) as SBT. Analysis results of serum biochemical and hematological profiles indicate no abnormalities in rats fed with VB-SBT. These results suggest that the substitution of soybean with velvet bean can be applied in tempe production process.

Keywords: hematology, serum biochemistry, tempe, velvet bean

Topic: Agricultural product technology