The Soybean-Corn Tempeh (Ratio 1:1) Was Softer in Texture Compared to the Soybean Tempeh and Soybean-Corn Tempeh (Ratio 2:1)

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The soybean-corn tempeh (ratio 1:1) was softer in texture compared to the soybean tempeh and soybean-corn tempeh (ratio 2:1). The soybean-corn tempeh (ratio 2:1) prepared by soaking and cooking the soybeans and corn together had a better texture when boiled for 20 and 25, than for 30 and 35 min. There was no significant difference in taste of tempeh cooked for different times. Tempeh prepared from soybeans and corn boiled for 25 min was preferred when compared to tempeh prepared from soybeans and corn boiled for other times. The taste of soybean-corn tempeh with ratios of 2:1 and 1:1 and small red bean-corn tempeh with a ratio of 2:1 was preferred when compared to strictly soybean tempeh. The texture and taste of small red bean tempeh were similar to the texture and taste of soybean tempeh. The color of soybean-corn tempeh was yellowish white similar to the color of soybean tempeh. The color of small red bean and small red bean-corn tempeh was whitish. The aroma of soybean-corn tempeh was similiar to the aroma of soybean tempeh which was yeasty and ammoniacal. The arom.a of small red bean and small red bean-corn tempeh was yeasty, sweet and fragrant.

Table 8. Rat growth and PER of casein and light varieties of tempeh. Rat Growth (g) PER Casein 85.9 a 2.59 a Soybean Tempeh 86.8 a 2.63 b Soy-Corn Tempeh (3 1) 107.9 b 2.84 c Soy-Corn Tempeh (2 1) 125.0 c 3.03 d Soy-Corn Tempeh (1 1) 125.9 d 3.11 e Small Red Bean (SRB) Tempeh 52.2 e 1.69 f SRB-Corn Tempeh (3 1) 57.9 f 1.85 8 SRB-Corn Tempeh (2 1) 65.2 g 2.05 h SRB-Corn Tempeh (1 1) 73.3 h 2.15 i

a "~ 1 Means within a column followed by different letters were significantly different ( P 0.05).

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Apparent Innnunity to Two Virus Strains in Phaseolus lunatus and P^ metcalfei

Emilio Jimenez-Garcia, Department of Plant Pathology; and R. Buhrow, Department of Plant Sciences; university of Arizona, Tucson, AZ

Six varieties of lima bean (Bridgeton, Fordhook, Nema Bush, Thorogreen, Westly and White Ventura) and one accession of the wild bean Phaseolus metcalfei (SLMT) from the highlands of New Mexico were innoculated under greenhouse conditions with two Sonora, Mexico virus isolates from common beans (P. vulgaris). The viruses were Bean Southern Mosaic Virus (BSMV) and Cowpea Chlorotic Mottle Virus, strain A (CCMV). All plants tested showed no symptoms when infected with both viruses.