… conclusion tempe can be produced from mixtures of different … process improved the nutritional
quality of legume mixtures by … mixtures (25% of each legumes) had the highest nutritional …

… The absorbance (247 nm) at just after mixing (0 min) and at 3 min after the mixing was …
water-soluble tempe flours showed better functional characteristics and nutritional value than the …

… The present work was carried out to produce tempe in a small scale using mixtures of
different Egyptian traditional legumes by Rhizopus oligosporus (NRRL 2710). In addition, …

… Introducing marine algae in tempe production would bring … the nutritional value of tempe
by providing additional … would improve the nutritional value of tempe by providing additional …

… residue or by mixture with soybean. The processing of … of tempe made from waste such as
tempe gembus and tempe … potential health-related benefits related to tempe consumption. …

… made a representative selection of those that are innovative and of relevance for the nutritional
and health functions … a greater nutritional impact than food mixtures containing cooked …

… Tempeh is a nutritious fermented legume food made from … the vitamins content, enhance the
nutritional value and shelf life of … Tempeh (or tempe) is unique being the only fermented soy …

… commercial tempe obtained from various markets in Malaysia. … and GABA standard was
prepared by mixing the amino acids … Structural and functional properties of fermented soybean …

… to obtain tempe product with targeted nutritional value. Therefore, … Each time, the mixture
was extracted for 18 h at 4 C on a … for tempe production to obtain nutritionally balanced product. …

… were extracted with methanol (10mL) for 24h at room temperature … Regarding the functional
properties, tempeh flour showed … produced and consumed in the northwest region of Mexico. …