The potential effect of high flavonoid soybean diversification products through tempe flour substitution

Abstract Nowadays, overconsumption of junk food and sedentary lifestyle lead to the development of various diseases. Legumes intake has been known to support one’s health since it’s contain various nutrients and bioactive compounds that’s beneficial for health. One of the most consumed legumes is soybean. In Indonesia, soybean usually consumed as tempe and tahu (tofu). Tempe contain numerous nutrients, for example carbohydrates, fats, proteins, minerals, dietary fibers, vitamins, and antioxidants. Therefore, tempe can be eaten as it is of added to other food or to create a new food product through diversification. This study aims to characterize the diversification product of tempe on antioxidant and nutritional content. The diversification products are tempe flour (TF), tempe meatball (TM), chocolate tempe (CT), tempe moringa (TM), and tempe onion (TO). The new products still have the same basic flavor as before, but the chemical tests show there are a number of flavonoid compounds increasing with highest concentration found in TF. In conclusion, TF can be use in the future for further diversification to create tempe-based food with high antioxidant content.