Studies on the Nutritional Value of Tempeh

SUMMARY— Protein, fat, ash, fiber content, amino acid composition, and fatty acid composition including free fatty acids and some B vitamins (thiamine, riboflavin, vitamin B 6 , nicotinic acid, and pantothenic acid) of tempeh and unfermented soybeans were compared. The following observations, which are significant for evaluation of the nutritional value of tempeh, were made: There were no large differences in protein and ash content between tempeh and unfermented soybeans. Fiber was slightly increased during fermentation. The fat content of tempeh was slightly lower than that of soybeans, but the acid value was noticeably higher. Free amino acids were increased during fermentation. The amount of different free amino acids in the palatable tempeh was from 1 to 8.5 times as much as that of unfermented soybeans. Riboflavin, vitamin B 6 , nicotinic acid, and pantothenic acid were increased during fermentation, although thiamine was little altered.