Study on Protease from Barley Tempeh and in vitro Protein Digestibility

In the present study, koji fermentation of barley seeds with Rhizopous oligosporous G-10 strain has a significant effect on the proteolytic activity and in vitro protein digestibility. The various process parameters were evaluated for the 100gm barley grains tempeh production, which was soaked for 8 hour in 500ml distilled water followed by boiling for 15 min in the presence of 1% NaCl and 1%glacial acetic acid and drying at 100 oC for 5 min. After pretreatment, barley grains were inoculated with 1% (v/w) spore suspension containing 107 /mL and incubated at 30 oC for 36 hours. The maximum protease units (99.52 + 1.12 IU/g) were observed in fermented barley. The protein digestibility of 62% and 28% was found in fermented and unfermented barley during in vitro study.