ArticleFrontiers in nutrition2025
Analysis of the nutritional and fatty acid profile of sacha inchi tempe
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing.Scientific reports · 2025Article
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10 authors.
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Abstract
Background: Indonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi Objective: This research aimed to determine the potential of sacha inchi bean tempe on proximate content, PUFA, and the effect of different cooking methods. Method: Water and ash content were analyzed using the gravimetric method. Moreover, protein, fat, carbohydrates, and fatty acid were evaluated using the Kjeldahl, Soxhlet, difference, and Gas Chromatography (GC) method. Results: There were significant differences ( Conclusion: Fermentation process in sacha inchi bean tempe could reduce the water content and saturated fat. This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming.
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