Tempeh source of vegetable protein: nutritional composition and health benefits

Autores

DOI:

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

Palavras-chave:

Tempeh, vegetal protein, nutritional composition

Resumo

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.

Biografia do Autor

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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Publicado

2024-04-10

Como Citar

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

Edição

v. 40 n. 2 (2022)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.