Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …

Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

While many food science programs offer courses in the microbiology and processing of
fermented foods, no recently published texts exist that fully address the subject. Food …

Fermented foods represent on average one‐third of total food consumption. Tempe is a
major fermented soyabean food and is known for its attractive flavour, texture and superior …

Tempeh is a fungal fermented soybean food originating from Indonesia but increasingly
known internationally. It is produced by a process involving dehulling, soaking, cooking, and …

Glucosamine (GlcN), an amino sugar, is a compound derived from substitution of a hydroxyl
group of a glucose molecule with an amino group. GlcN and its acetylated derivative, N …

Tropical legumes, ie soya bean and cowpea, were pre‐treated and subsequently fermented
using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the …

Solid state fermentation (SSF) represents a technological alternative for processing a great
variety of legumes and/or cereals to improve their nutritional quality and to obtain edible …

A pulse, including chickpea (Cicer arietinum L) is one of the most important crops of the
world due to their nutritional quality. They are rich sources of carbohydrates, protein …

The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant
properties of common bean flour were studied. SSF increased protein content (21.7%) and …