Chemical composition and evaluation of protein quality by amino acid score method of tofu and tempeh

Crude proteins and their amino acid composition, fats, carbohydrates, cellulose, ashes, nucleic acids and minerals have been determined in tofu, nonfermented soybeans product and tempeh, fermented soybeans product. The essential amino acid ratios, as well as the amino acid score, based on the limiting amino acidic sulfur containing pair methionine + cystine and Lys-Met+Cys, Lys-Met+Cys-Trp, Lys-Met+Cys-Trp-Thr scores have been calculated, with the aim of evaluation of the nutritive value of tofu and tempeh as substitutes for meat. The results have shown: - high contents of proteins containing all essential amino acids - high amino acid ratios which are higher or nearly as high as FAO/WHO/UNU pattern, with exception of sulfur containing amino acidic pair methionine + cystine - high contents of fats and low contents of carbohydrates - large amount of macrominerals: calcium, phosphorous and magnesium and very low amounts of heavy metals.