The potential effect of high flavonoid soybean diversification products through tempe flour substitution

Abstract

Nowadays, overconsumption of junk food and sedentary lifestyle lead to the development of various diseases. Legumes intake has been known to support one’s health since it’s contain various nutrients and bioactive compounds that’s beneficial for health. One of the most consumed legumes is soybean. In Indonesia, soybean usually consumed as tempe and tahu (tofu). Tempe contain numerous nutrients, for example carbohydrates, fats, proteins, minerals, dietary fibers, vitamins, and antioxidants. Therefore, tempe can be eaten as it is of added to other food or to create a new food product through diversification. This study aims to characterize the diversification product of tempe on antioxidant and nutritional content. The diversification products are tempe flour (TF), tempe meatball (TM), chocolate tempe (CT), tempe moringa (TM), and tempe onion (TO). The new products still have the same basic flavor as before, but the chemical tests show there are a number of flavonoid compounds increasing with highest concentration found in TF. In conclusion, TF can be use in the future for further diversification to create tempe-based food with high antioxidant content.

Anticancer properties of soy-based tempe: A proposed opinion for future meal

“…Besides being the main protein source, soy-based tempe has been developed as a carbohydrate substitute in the form of flour. It has been found that tempe flour-based products have higher flavonoid content than wheat-based products ( 14 ). Because of its high glutamic acid and protein content, overripe tempe is utilized both as a source of umami flavor and protein in porridge for children under five years old to help overcome children’s malnutrition ( 15 ).…”

Nutritional Profile, Antioxidant Activities and Organoleptic Properties of Tempeh Fermented with Additional Butterfly Pea Flower Petals

“…The content of bioactive compounds in it, such as isoflavones, sterols, and fiber from the oligosaccharide group, can have a positive impact on health and prevent the onset of degenerative diseases. Tempeh also contains vitamin B12, probiotic bacteria, and a source of antioxidants derived from isoflavone compounds and Superoxide dismutase (SOD) [2].…”