Analysis of the nutritional and fatty acid profile of sacha inchi tempe using different cooking methods.

Background: Indonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi has been identified as a potential raw material for making tempe due to the high levels of protein and polyunsaturated fatty acid (PUFA).

Objective: This research aimed to determine the potential of sacha inchi bean tempe on proximate content, PUFA, and the effect of different cooking methods.

Potential of soybean-velvet bean combination tempe in improving cognitive function.

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet.

Mechanism of Action of Isoflavone Derived from Soy-Based Tempeh as an Antioxidant and Breast Cancer Inhibitor via Potential Upregulation of miR-7-5p: A Multimodal Analysis Integrating Pharmacoinformatics and Cellular Studies.

Breast cancer presents a significant global health challenge with rising incidence rates worldwide. Despite current efforts, it remains inadequately controlled. Functional foods, notably tempeh, have emerged as promising candidates for breast cancer prevention and treatment due to bioactive peptides and isoflavones exhibiting potential anticancer properties by serving as antioxidants, inducing apoptosis, and inhibiting cancer cell proliferation.

Germination effects on the physicochemical properties and sensory profiles of velvet bean () and soybean tempe.

Introduction: Previous studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored.

Methods: This study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean.

Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes.

Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the metabolite and sensory profiles of legume tempes has not been conducted.

The role of soy plant-based formula supplemented with dietary fiber to support children's growth and development: An expert opinion.

Objectives: Soy-based formula has evolved in usage and processing technology since its introduction in 1909, and has been used as substitute formula for infants or children with cow milk allergy since 1929. At present, personal opinions, religious background, availability, palatability, and cost are part of the reasons soy-based formula is chosen. Technology in processing soy-based formula has evolved from using soy flour to soy protein isolate, which provides advantages.

Calcium Bioavailability of Tempe and Boiled Soybean Flours and Its Effect on Osfemurs in Experimental Rats.

Tempe is a nutritious food that contains both macronutrients and micronutrients in an adequate amount. Tempe contains a high amount of calcium, so it is an affordable food product that can be purchased by most people in Indonesia. Calcium deficiency can lead to several diseases and disorders such as osteoporosis, hypertension, heart disease, and nerve damage.

Equivalence Test between the Physicochemical Properties of Transgenic and Non-Transgenic Soy Flour.

Soybeans are a source of plant-based protein with a fairly complete composition of essential amino acids. Most of the soybean raw material in Indonesia originates from the United States of America where around 75% of the soybeans are transgenic soybeans (Roundup Ready GMO). One of the easily produced and practical soybean products is soy flour.

The Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans.

Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from Grobogan soybeans with two types of treatment, germinated and non- germinated. The two types of tempe produced were then processed into protein isolates, tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI).

Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe-An Indonesian Fermented Soybean.

Tempe is a fermented soybean food from Indonesia, made by inoculating spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food.

Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia.

Tempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nutritional quality. Differences in the production process and unique fermentation condition in different regions result in varieties of tempe. Despite its high cultural and economic values, there are very few studies on the characterization of tempe based on the differences of production process and geographical origin.