Results 61 to 70 of about 920 (185)

Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products.
Nina A. Wilson, Nicole Scannell, Anthony Villani, Evangeline Mantzioris   +3 more
wiley   +1 more source

Impact of tempeh flour supplementation on the properties of non-gluten pasta product

, 2021
Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products.
Indrianti , N., Kiatponglarp, W., Sholichah , E., Yulianti , L.E., Sarifudin , A.   +4 more
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Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach

Jurnal Teknologi & Industri Hasil Pertanian
Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potential as functional food ingredients.
Yanti Meldasari Lubis, Asmawati, Yuliani Aisyah, Maharani Putri   +3 more
doaj   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, Volume 5, Issue 1, Page 45-72, March 2026.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy

, 2020
Ice cream is generally processed from cow's milk which contains a lot of long-chain unsaturated fatty acids and animal protein so it is poorly for health. Some people also have lactose intolerance with cow’s milk. Coconut milk contains medium-chain fatty
Hendrawan Ardy Pradana, Moh. Su'i, Suprihana, Frida Dwi Anggraeni   +3 more
core   +1 more source

The effect of tempeh flour from tree bean (Parkia timoriana (dc) Merr.) seeds on lipid profile in protein-energy malnutrition rats

, 2021
Children with protein-energy malnutrition (PEM) need a food product that can be easily absorbed by the body because they have impaired nutrient utilization and lipid profile disorder.
Sulchan, Mohammad, Anjani, Gemala, Ulfa, Rimadhani, Afifah, Diana Nur, Almira, Vita Gustin, Widyastiti, Nyoman Suci, Widyastuti, Nurmasari, Luthfiah, Nita Hasna   +7 more
core   +1 more source

Effect of Tempeh Processing on the Nutritional Composition and Immunoreactivity of Grobogan Soybeans

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Soybeans are a valuable source of essential nutrients but can trigger allergic reactions in susceptible individuals. This study investigates the effects of tempeh processing, including boiling, fermentation, and frying, on the nutritional composition and immunoreactivity properties of Grobogan soybeans.
Nanda Triandita, Endang Prangdimurti, Nancy Dewi Yuliana, Hendra Wijaya, Nurheni Sri Palupi, Mattia Spano   +5 more
wiley   +1 more source

Protein content, total isoflavone, and antioxidant capacity of modified tempeh flour based on soybean germination time [PDF]

Differences in soybean germination stages can affect the nutritional content in it, such as protein and isoflavones. These differences in content also affect the antioxidant activity in it.
Yani, A., Syafii, F.
core   +1 more source

Preparation of Tempeh Spores Powder [PDF]

, 2014
Study production of tempeh inoculums powder by freeze-drying comparison with dry at 50°C and the sun bask for developing efficient tempeh inoculums for tempeh producing.
Tanakwan Bussabun, Jaruwan Chutrtong
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TEMPEH NUGGET WITH RED BEAN FLOUR SUBSTITUTION AS IRON RICH FOOD [PDF]

, 2020
Tempeh is a typical Indonesian food made from fermented soybeans with the fungus Rhizopus oligosporus. Tempeh has a short shelf life and Tus require further processing to extend shelf life.
Nurhayatun, Retno Ayu
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