Food And The Benefits Of Tempeh As A Plant Food

Soybean seeds are very rich in protein, oil and also minerals particularly calcium and iron but low in sugar contents. Consequently, they afford very nutritious foods for all. One economical way of preventing under nourishment is to consume protein in the form of soybeans (Kumar et al., 2007). Soybeans have long been recognized as a plant food that, when compared with other plants, is relatively high in protein. Protein is the reason that soybeans have historically been called "meat of the field" or "meat without bones." But only recently have researchers taken a very close look at the protein content of soybeans and arrived at some fascinating conclusions. Beforehand, there are many innovation of food which is soy based products. For example

Tempeh is an indigenous fermented food that originated from the Javanese people in Indonesia, where it is most popular (Shurtleff and Aoyagi, 1997; Aderibigbe and Kolade, 2003). In Indonesia, the traditional and original material for producing tempeh is soybean (Shurtleff and Aoyagi, 2001). Tempeh is a health promoting food. It is rich in nutrients and active substances. Tempeh contains high quality protein, thus can be used to supplement protein-energy deficient diets (Aderibigbe et al., 2010). Various studies have shown that fermentation can increase soluble protein (Chavan et al.,

Whereas, Andriani et al., (2014) says that overripe tempeh flour contained 8.11 % of moisture Content, 4.48 % of ash content and 4.30 % of fat content, while, crude fibre is not detected. About 4.59 % of dissolved protein content and 2.30 % of reducing sugar content contained in overripe tempeh. According Mujianto (2009), an increase in Maillard products correlated with the levels of soluble protein. This means that the higher levels of soluble protein, the reducing sugar produced also increased. From the analysis it is known that increased levels of reducing sugars directly in line with the increased levels of dissolved protein levels. It shows that the longer the time of fermentation of tempeh, the moisture content is increase, the ash content is decreased, the crude protein content is decreased, the lipid or fat content is decreased, the crude fibre also decreased and the carbohydrate content is decreased. Shurtleff and Aoyagi (2011) says that during tempeh fermentation, reducing sugars decrease gradually. The total soluble protein of overripe tempeh was founded. However, the total soluble protein of fresh