Abstract
Mung bean (Vigna radiata), a non-soybean legume, is known as one of the vegetable protein sources with 27% protein content. Mung bean also has a high content of essential amino acids, including branched chain amino acids (BCAAs). The use of mung bean for tempeh production presumably increases its nutritional value and functional efficacy, most significantly in protein and BCAA content. This tempeh is further applied for developing modern functional foods such as oral nutrition supplements (ONS). ONS can be used as a substitute for food and emergency food due to its complete nutritional content, as well as to treat malnourished patients. This study was aimed to produce mung bean tempeh powder, to formulate a mung bean tempeh one shot ONS high in BCAA content, and to determine its proximate analysis, antioxidant activity, and sensory characterization. Mung bean tempeh powder was successfully obtained with a yield of 37.50%, protein 39.19%, total amino acids 286.21 mg/g, essential amino acids 117.97 mg/g, and BCAAs 54.14 mg/g. There were 6 ONS formulas that were made with the combination of mung bean tempeh powder, palm sugar or honey, olive oil, and addition of an emulsifier. The selected formulas (F1 and F4) as well as commercial mung bean juice were sensory analyzed by applying an appropriate hedonic test. The results showed that the panelists both liked ONS F1 and F4 (p > 0.05). In addition, both ONS F1 and F4 at 5% demonstrated a significant antioxidant capacity, 92.79% and 82.57% of ascorbic acid, respectively. These data suggest that mung bean tempeh containing high branched amino acids could be recommended as a functional ingredient that gives health promotion for ONS development.