Page 92 - FoodFocusThailand No.222 September 2024

SUSTAINABILITY DRIVEN

6. Fermentation: Ferment the soybeans at approximately digestion and conversion of isoflavones into forms that the
30 °C for 24-36 hours. In the first 24 hours, the temperature of body can absorb.
the Tempe will be increased, causing moistute to condense 4. Prebiotics and Probiotics: Soybeans contain
inside the Tempe bags. Excessive temperatures can lead too polysaccharides that act as prebiotics, providing dietary fiber
high moisture and may inhibit starter culture growth, potentially that supports the growth of beneficial gut microorganisms.
causing spoilage. The final product should be covered with Research has also identified health-promoting probiotic
white mycelium, forming a firm, cohesive cake without microorganisms in Tempe, although these probiotics are not
crumbling. officially registered according to Thailand’s Ministry of Public
7. Storage: Tempe can be stored in the refrigerator for 7-14 Health regulations. Additionally, Tempe contains parabiotics,
days or in the freezer for over a month. For longer shelf life which are beneficial components of non-viable
and to prevent spoilage, store Tempe in an airtight bag or heat microorganisms. Studies suggest that cooked Tempe can
it to inhibit further starter culture growth before packaging. This stimulate immune system activity in animal models.
will extend its shelf life and maintain product quality.
Nutraceutical Properties of Tempe
Nutritional Value of Tempe Nutraceutical properties refer to the health benefits of foods
Tempe offers significant health benefits compared to or nutrients in preventing, treating, and delaying bodily
conventional soybeans and serves as a nutritious alternative degeneration. This includes reducing the risk of diseases
protein source. The fermentation process used to make Tempe such as cancer and managing symptoms of menopause. As
enhances the nutritional profile of soybeans by altering key a functional food, Tempe exhibits several nutraceutical
components, making Tempe a valuable dietary option. A 100- properties that contribute to reducing the risk of non-
gram serving of Tempe provides approximately 20 grams of communicable diseases (NCDs). The key benefits of Tempe
protein, 13 grams of carbohydrates, and 9 grams of fat. Nutrient include:
levels may vary depending on the raw materials used. 1. Reduction in Cardiovascular Disease Risk (CVDs):
Additionally, Tempe is rich in several essential active Tempe supports heart health by promoting healthy cholesterol
compounds: levels and lowering blood pressure. Additionally, it helps
1. Amino Acids and Protein: Soybeans are a complete reduce the absorption of saturated fats, further contributing
protein containing all essential amino acids, making them to cardiovascular health.
suitable for animal protein substitutes. The fermentation 2. Prevention of Osteoporosis: Tempe is a source of
process in Tempe breaks down protein structures into smaller essential minerals and vitamins, including calcium,
sizes, improving digestibility and absorption compared to phosphorus, magnesium, and vitamin K. These nutrients
regular soybeans. This makes Tempe especially beneficial for play a crucial role in strengthening bones and reducing the
the elderly, who may have reduced protein digestion efficiency risk of bone density loss.
and often consume insufficient protein daily. 3. Mitigation of Menopausal Symptoms: The soybeans
2. Vitamins and Minerals: Tempe contains vitamin B12, used in Tempe are rich in phytoestrogens, particularly
produced by specific bacteria during fermentation. Vitamin B12 isoflavones, which help balance sex hormones during
is typically found in animal products and is not commonly menopause. Research suggests that Tempe can alleviate
present in plant foods. menopausal symptoms such as hot flashes, muscle aches,
3. Isoflavones: Isoflavones are phytoestrogens found and joint pain, which are also associated with osteoporosis
exclusively in soybeans, the primary ingredient in Tempe. These risk.
compounds help balance sexual hormones in the body, 4. Cancer Risk Reduction: Tempe contains saponins
particularly for postmenopausal women, as they have a and isoflavones, compounds known for their anti-cancer
chemical structure similar to female hormones. Since the body properties. These substances inhibit cell growth and reduce
can slightly digest and absorb natural isoflavones, they require inflammation. Studies have shown that isoflavones in Tempe
microbial activities in the gut for digestion and helping can influence cancer progression by regulating angiogenesis
absorption. The microorganisms in Tempe facilitate the (the formation of new blood vessels in tumors). Furthermore,
Tempe is high in antioxidants, which help combat oxidative
stress.
Research and scientific data highlight that Tempe is a
beneficial protein alternative for health-conscious individuals,
vegetarians, and those looking to reduce meat consumption.
Its nutraceutical properties support disease risk reduction
and prevention. However, proper hygiene during Tempe
production is crucial to avoid contamination with unwanted
microorganisms. Tempe should be thoroughly cooked
before consumption for safety, especially for vulnerable
populations.

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