Processing of Traditional dan Healthier Food "Tempeh" from Soybeans


Soybeans contain a high enough amino acids, especially lysine amino acids that are useful to substitute shortages in basic food (cereals and maize). But soybeans have sulfur amino acids are relatively small or less. Good quality soybeans has the appearance: fresh old but not wrinkled, not too long kept, has a characteristic odor and free of dirt, damage or other materials. 


 
Physiological effects and clinical benefits of soy fiber are:
  • Lowering cholesterol in patients with hypercholesterolemia,
  • Improving glucose tolerance and insulin response of patients with hyperlipidemia and diabetes, and
  • Increasing feces volume
Soybeans can be processed into: tempeh, tempeh chips, tofu, soy sauce, milk, and others. The processing of soybeans into a variety of food generally is a simple process, and equipment is used enough with the tools that are commonly used in households, except pulping machines, grinders, and mold.

Physiological effects and clinical benefits of soy fiber are:
  • Lowering cholesterol in patients with hypercholesterolemia,
  • Improving glucose tolerance and insulin response of patients with hyperlipidemia and diabetes, and
  • Increasing feces volume
Soybeans can be processed into: tempeh, tempeh chips, tofu, soy sauce, milk, and others. The processing of soybeans into a variety of food generally is a simple process, and equipment is used enough with the tools that are commonly used in households, except pulping machines, grinders, and mold.

Physiological effects and clinical benefits of soy fiber are:
  • Lowering cholesterol in patients with hypercholesterolemia,
  • Improving glucose tolerance and insulin response of patients with hyperlipidemia and diabetes, and
  • Increasing feces volume

Soybeans can be processed into: tempeh, tempeh chips, tofu, soy sauce, milk, and others. The processing of soybeans into a variety of food generally is a simple process, and equipment is used enough with the tools that are commonly used in households, except pulping machines, grinders, and mold.

Physiological effects and clinical benefits of soy fiber are:
  • Lowering cholesterol in patients with hypercholesterolemia,
  • Improving glucose tolerance and insulin response of patients with hyperlipidemia and diabetes, and
  • Increasing feces volume

Soybeans can be processed into: tempeh, tempeh chips, tofu, soy sauce, milk, and others. The processing of soybeans into a variety of food generally is a simple process, and equipment is used enough with the tools that are commonly used in households, except pulping machines, grinders, and mold.

Physiological effects and clinical benefits of soy fiber are:
  • Lowering cholesterol in patients with hypercholesterolemia,
  • Improving glucose tolerance and insulin response of patients with hyperlipidemia and diabetes, and
  • Increasing feces volume

Soybeans can be processed into: tempeh, tempeh chips, tofu, soy sauce, milk, and others. The processing of soybeans into a variety of food generally is a simple process, and equipment is used enough with the tools that are commonly used in households, except pulping machines, grinders, and mold.
Making traditional tempeh usually use tempeh flour which dried in the sun. Now, making of tempeh also can use tempeh yeast. Some things to note on processing of soybean into tempeh in order to obtain good results are:
  1. Soybeans should be chosen that good (not rotten) and not dirty;
  2. The water must be clear, odorless and not contains germs;
  3. The processing must be clean;
  4. Tempeh seed (tempeh yeast) should be selected that are still active (when crushed can be form granules or not clot).