A low cost nutritious food "Tempeh" - a review.

Abstract

Abstract: A variety of indigenous fermented foods exist today; however, tempeh has been one of the most widely accepted mold-modified fermented products. Tempeh is a popular fermented food in Indonesia which is rich in nutrients and active substances. Recently, the consumption of Tempeh has been increasing rapidly, not only in Indonesia but also in the United States and Europe. Although Tempeh is not likely to be exported, the product is consumed and produced in many countries. This paper reviews the significance of soybean fermentation in tempeh on the vitamins, amino acids, Nutritional quality, functional and physico-chemical properties. Key words: Soy protein Meat replacer Fermentation Functional Properties