Fermentation Lab Sheets‎ > Tempeh


Tempeh is a fermented food, most popular in Indonesia, made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. During the tempeh fermentation ideal conditions are created for the Rhizopus mold: rather dry substrate, low pH and high amounts of Rhizopus spores. The low pH of the soybeans is obtained by a natural lactic acid fermentation in the soaking water or by an artificial addition of acids (lactic or acetic acid) after the soaking process. Temepeh is very nutritive and contains many health promoting ingredients. Tempeh is a complete protein food that contains all the essential amino acids. the proteins and isoflavones have many health promoting effects such as bone building, reducing risk of coronary hearth disease and some cancers. Tempeh maintains all of the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation

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