EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH
Irma Sarita Rahmawati,
Ghina Putri Dyanti,
Muhammad Surya Madani
et al.
Abstract:Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of th… Show more
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