Study on nutritional properties in tempeh

Study on nutritional properties in tempeh[J]. Science and Technology of Food Industry, 2013, (02): 336-338. DOI: 10.13386/j.issn1002-0306.2013.02.085

Citation:

Study on nutritional properties in tempeh[J]. Science and Technology of Food Industry, 2013, (02): 336-338. DOI: 10.13386/j.issn1002-0306.2013.02.085

Citation:

Study on nutritional properties in tempeh[J]. Science and Technology of Food Industry, 2013, (02): 336-338. DOI: 10.13386/j.issn1002-0306.2013.02.085

Abstract

The nutritional properties of tempeh was analyzed. The results showed that the content of protein, fat, ash, reducing sugar in tempeh was 48.20% , 17.26% , 3.72% , 9.64% and 17.38% respectively. Compared with soybean, the content of unsaturated fatty acids in fatty acids and the content of linoleic and linoleic acids in essential fatty acids had significantly increased, with each up to 5.52, 6.01 and 4.68 times respectively. Therefore, the study reached a conclusion that tempeh was not only a nutritious but also multifunctional food.

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