A heatly food raw material made of soybean
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| TEMPE |
Tempe. This is could be a strange name for
you. Tempe is a name of soy-based fermentation raw food, an origin raw food of Indonesia. I hope
you will soon be a little know about this exotic and origin raw food of Indonesia,
also I hope that this could be a good news for you, especially if you are a
vegetarian and expect for finding a
healthy vegetable protein for human consumption.
Tempe is a kind of food raw materials, made
from soybeans as basic materials. Precisely Tempe is a food that made through
fermentation of soybean or other legume species using several types of yeast,
such as Rhizopus oligasporus, Rhizopus oryzae, Rhizopus Stolonifer (Bread Yeast)
and Rhizopus Arrhizus. The types of yeast are in Indonesia known as 'tempe
yeast'.
Tempe is one of the most favorite raw foods in Indonesia, and a type of original food of the nation. However, no one knows for sure since when people began to make Tempe. What is clear is that Tempe has become part of everyday life for Indonesian. Tempe is indeed a source of vegetable protein, inexpensive and easy to find everywhere throughout Indonesia. Besides its nutrition ingredient, price, and availability, Tempe favored by the public also because it tastes. In addition Tempe also an “open party of raw food” because Tempe relatively easy to be mixed with other raw food for various kind of Indonesia taste.
Nutritional Content
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| Ready for next various cooking |
As one kind of legume family, soybeans are one
source of vegetable protein. Why processing soybeans become Tempe? What is the
gain? Processing soybeans into Tempe is
to change a complex compounds into a simpler compounds of nutrition through
hydrolysis. A simple compound of nutrition inside soybeans will more easily
digested by the human digestive tract. In addition, fermentation of soybeans
into Tempe makes a kind of raw food that is richer in fiber, calcium, vitamin B,
and iron. Tempe is also containing natural antibiotics and antioxidants.
In general, color of Tempe is white; the color
is result of population growth of mycelia mold that holds the seeds of soybean,
forming a compact texture. Degradation of components by its fermentation of soybean
makes a distinctive flavor and aroma.
Compared to soybeans, we will find some
benefits of Tempe. Chemically it can be seen from the increasing levels of
dissolved solids, dissolved nitrogen, free amino acids, free fatty acids, the
digestibility, protein efficiency values, as well as score of the protein. Some
research suggests that nutrients Tempe more easily digested, absorbed, and
utilized the body compared with ‘original’ soybean. It has been demonstrated in
infants and young children with severe malnutrition and chronic diarrhea.
As written on the page of id. wikipedia.org, in details the composition of the nutrient content in Tempe are:
Two members of the vitamin found in Tempe, which is water-soluble (vitamin B complex) and fat soluble (vitamins A, D, E, and K). Type of vitamin B contained in Tempe, including vitamin B1 (thiamine), B2 (riboflavin), pantothenic acid, nicotinic acid (niacin), vitamin B6 (pyridoxine) and B12 (cyanocobalamin). For your note that vitamin B12 is commonly found in animal products. Amount of vitamin B12 is ranged from 1.5 to 6.3 micrograms per 100 grams of dried Tempe. This amount has been able to meet the needs of a person per day of vitamin B12.
Tempe contains macro and micro minerals in sufficient quantities. Number of minerals iron, copper, and zinc, respectively, 9.39, 2.87, and 8.05 mg per 100 g Tempe. Tempe mold can produce enzymes that will outline fitase into phytic acid phosphorus and inositol.
Inside of tempe also found antioxidants a substance in the form of isoflavones. Like vitamins C, E, and carotenoids, isoflavones an antioxidant that is needed by the body to stop the reaction of radical formation. Naturally soybean contains three types of isoflavones: daidzein, glisitein, and genistein. For Tempe, in addition to the three types of isoflavones are also contained an antioxidant factor II (6, 7, 4-trihydroxy isoflavones), which has the most powerful antioxidant properties compared with the isoflavones in soy. These antioxidants are synthesized at the time of the fermentation process soybeans into Tempe by Micrococcus luteus and Coreyne bacterium.
Tempe in global food perspective.
Although not so well known so far, but
currently Tempe can be found in countries outside Indonesia such as the
Netherlands, Japan, the United States, and several other nations. In nutrients
principle, Tempe can completely replace meat as a protein source. Even healthier
because Tempe is a vegetable protein source, and contain other nutrients needed
by human body.
However, what about the taste?
In Indonesia, Tempe can even be processed into
a nice food very simple; seasoned with a little bit of garlic, a little cilantro,
and salt if you like, then fried in palm oil or margarine until browned,
suddenly Tempe ready to be enjoyed in breakfast or as snack in the morning or afternoon.
Sure, Tempe can be further processed into various other types of ‘more serious’
and elegant dishes.
What you think about Tempe burger? Would you like to try?
