Exploring various methods to enhance GABA content in pigeon peas (Cajanus cajan) tempe

¹ Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, 16680 Bogor, Indonesia
² School of Veterinary Medicine and Biomedical Sciences, IPB University, 16680 Bogor, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

γ-aminobutyric acid (GABA) is a bioactive compound known for its various physiological activities, including anti-depressant, anti-inflammatory, antidiabetic, and antihypertensive. Fermentation is a practical approach to enhancing GABA levels in food products such as tempe. Pigeon peas (Cajanus cajan) are an underutilized legume with high protein content and represent a promising alternative for tempe production. This research aims to analyze multiple approaches to enhancing GABA content in pigeon pea tempe, including MSG supplementation at multiple concentrations and germination-based treatments followed by vacuum, cold stress, and salt stress. GABA content was analyzed using the spectrophotometric method. This research analyzed three independent single-factor experiments using a completely randomized design (CRD), with separate one-way ANOVAs and DMRTs at a 95% confidence level. The results showed that MSG supplementation (1%) produced the highest GABA enhancement (2,635.61±79.64 mg/100 g dry basis). Germination-based stress treatments further modulated GABA accumulation, especially under 80 mM salt stress, resulting in a GABA content of 2,264.12±43.67 mg/100 g on a dry-basis. These findings demonstrate that supplementation and germination effectively improve GABA content in pigeon pea tempe, supporting its development as a functional fermented food.