Tempeh is a nutritious fermented legume food made from soybeans and commonly
consumed in Southeast Asia especially in Indonesia and Malaysia. The fermentation …

Background Legumes are an important source of plant-based protein that are known to
provide many beneficial health effects, but their global consumption is low. Thus, processing …

Patients with dysphagia must manage their health with an appropriate diet. Chickpea
tempeh is a nutritious source of carbohydrates and proteins, but its texture modification is …

Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has
become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of …

Seventy-eight autochthonous strains of Rhizopus arrhizus were isolated from rice wine
starter samples across twenty-nine regions in China to evaluate their potential in traditional …

The lack of adequate knowledge of the culinary and sensory properties of most indigenous
and wild foods hampers their promotion in human diets and the market. In the present study …

Hartanti AT, Kurniawan BC, Gunawan AW. 2024. Potential of Rhizopus delemar and
Rhizopus microsporus as tempeh starters. Biodiversitas 25: 4208-4214. The biodiversity of …

This study investigated the nutritional characteristics of before and after fermentation of
domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins …

Tempeh is a nutritious fermented legume food made from soybeans and commonly
consumed in Southeast Asia especially in Indonesia and Malaysia. The fermentation …

This study investigated the nutritional characteristics of before and after fermentation of
domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins …