Tempeh source of vegetable protein: nutritional composition and health benefits

Authors

DOI:

https://doi.org/10.5380/bceppa.v40i2.85340

Keywords:

Tempeh, vegetal protein, nutritional composition

Abstract

Tempeh is a food native to Indonesia obtained from the controlled fermentation of soybeans by the fungus Rhizopus oligosporus. This Southeast Asian food is increasingly becoming an inexpensive substitute for meat due to its excellent nutritional profile. This review presents the most relevant aspects of the history of tempeh, the current regulation and explains the changes in soybeans' nutritional composition after the enzymatic action of the fungus. The review describes the nutritional composition and the health benefits derived from its consumption.

Author Biographies

Mariel Gullian Klanian, University Marist of Merida

Experimental Unit

Silvana Osorio Di Gianluca, University Marist of Merida

School of Health Sciences, 

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Published

2024-04-10

How to Cite

Gullian Klanian, M., & Osorio Di Gianluca, S. (2024). Tempeh source of vegetable protein: nutritional composition and health benefits. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 40(2). https://doi.org/10.5380/bceppa.v40i2.85340

Issue

Vol. 40 No. 2 (2022)

Section

Artigos

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