Valorization of Jack Bean as Raw Material for Indonesian Traditional Food Tempeh and Its Functional Properties


	Journal of Applied Sciences
	Year: 2019 \| Volume: 19 \| Issue: 2 \| Page No.: 56-61 DOI: 10.3923/jas.2019.56.61

Valorization of Jack Bean as Raw Material for Indonesian Traditional Food Tempeh and Its Functional Properties

Andriati Ningrum

, Sri Anggrahini

and Widiastuti Setyaningsih

Abstract: Jack bean is one of underutilized legume. In Indonesia jack bean tempeh is one traditional product from Indonesia, using jack bean tempeh as food ingredient. So far, scientific information on jack bean tempeh is scarce and thus this article aims to document the updated knowledge of jack bean tempeh. Tempeh is a sliceable, cake-like product made of dehulled cooked jack bean, penetrated and fermented by a mixed microbiota dominated by filamentous fungi. Jack bean as one type of pulses are a rich source of protein in the human diet and their consumption has been associated with the prevention of chronic diseases. The beneficial effect in human health has been related to their micronutrients, phytochemical bioactive compounds and recently BP (bioactive peptides).

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How to cite this article:

Andriati Ningrum, Sri Anggrahini and Widiastuti Setyaningsih, 2019. Valorization of Jack Bean as Raw Material for Indonesian Traditional Food Tempeh and Its Functional Properties. Journal of Applied Sciences, 19: 56-61.

DOI: 10.3923/jas.2019.56.61

URL: https://scialert.net/abstract/?doi=jas.2019.56.61

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