Production and Evaluation of Tempeh with Enhanced Nutrients

Abstract

Tempeh is defined as a conventional food which belongs to Indonesia. Originally this fermented food is made by the dehulling of the soya beans which are soaked earlier and then there is the process of fermentation in which there is solid state with the Rhizopus oligosporus species of fungus. As a result there is the formation of a structure which is cake-like in appearance which can be made for eating purposes with nutritional facts [1]. The tempeh is basically made with the soya beans but the research has also been done on different types of other sources, such as maize, lentils, barley and thus has resulted in the disparity of the nutrition. For some commercially feasible and productive reasons, there is the major production of tempeh in the Indonesian market. Most commonly the products which is tempeh like are made up of maize and soya beans. The maize and soya beans are in the ratio of 30:70. This is so because the cost of maize is less than the soya beans and this alternative is economically feasible.There is a significant portion of the population who has brought and to the consumption of meat and have become vegetarian or vegan by consuming the alternatives of meat. The process of fermentation raises the nutritional characteristics of the taken source of protein and decreases the quantity of those components which are antinutritional [12]. There are some compounds which are responsible for the health initiation like as γ-Aminobutyric acid are also produced during fermentation [31]. Along with the enhancement in the nutritional aspect there are also the sensory changes occurring after the process of fermentation.