الفهرس 
Methods of Tempeh ProductionOnly 14 pages are availabe for public view
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Abstract
Fermented foods provide a major contributioil to the diet in all parts of the world. Tempe11 means a food product resulting from the fermentation of cooked soybean by a Rliizopus species. Tempe11 fermentations were discovered centuries ago by Indonesians without fonnal training in mnicrobjology or chemistry, may play an important role in production of protein-rich meat analogues in the future, as the world population rises to as many as 12 to 16 billion by the year 2035. The present study was performed to focus the attention on production of teinpeh products from broad bean, chickpea and common bean using two filngal strains, R. oligosprus NRRL 2 71 0 and R. nrrlzizus hTRRL1526. The study included effects of production on the cheinical and biochemical composition, nutritive values and antin~itritional factors. Also the effects of some preservation methods on teinpeh products and organoleptic evaluation of produced and preserved products were studied.The obtained results and co~~clusioi~s can be suinmarized as follows.