Tempeh

Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use

Susi Susi, Hisyam Musthafa Al Hakim & Sasi Gendrosari · Asian Food Science Journal · 2023

Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour...

Open access Research Article 10.9734/afsj/2023/v22i6640

Production and Evaluation of Soybean Tempeh to Use as a Ready to Eat Meal in Egyptian Hotels

A. A. Refaat, Hemmat, M. Abdel-hady, Shimaa, A. Amin & A. M. Emam · Asian Food Science Journal · 2018

Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...

Open access Research Article 10.9734/AFSJ/2018/43681