Quality evaluation of tempeh and tempeh based soup mixes - Pottekkatt Sasidharan, Lakshmy
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Tempeh is a solid fermented soybean product that is consumed widely in Indonesia. Tempeh is the name ordinarily used for soybean fermented product. In recent years, there has been considerable interest in the West in popularising tempeh as an alternative protein source. In general, fresh tempeh of good quality is defined as a compact and sliceable mass of cooked particles of raw materials covered, penetrated and held together by dense non-sporulated mycelium of Rhizopus spp. Because of its high nutritional value and acceptability tempeh and its second generation products will have an impact on…mehr

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Produktbeschreibung
Tempeh is a solid fermented soybean product that is consumed widely in Indonesia. Tempeh is the name ordinarily used for soybean fermented product. In recent years, there has been considerable interest in the West in popularising tempeh as an alternative protein source. In general, fresh tempeh of good quality is defined as a compact and sliceable mass of cooked particles of raw materials covered, penetrated and held together by dense non-sporulated mycelium of Rhizopus spp. Because of its high nutritional value and acceptability tempeh and its second generation products will have an impact on the consumers. This low cost simple technology can be easily adopted as an income generating activity. Tempeh and its second generation products can solve the problem of under nutrition and malnutrition.
Autorenporträt
Dr. Lakshmy P.S is a PhD scholar in the field of Food Science and Nutrition. She has published several research articles, popular articles and has got teaching experience and has conducted several extension trainings in the field of Food Science and Nutrition.She has completed her masters and doctral degree from Kerala Agricultural University