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Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. A variety of substrates can be processed into tempe in the presence of other microorganisms. In the obtained products, the content of dietary fibre, B group vitamins, and the level of peptides and antioxidant potential in aqueous extracts were measured. Moreover, peptides, angiotensin I convertase inhibitor, and antioxidant activity were determined after in vitro digestion.
The effect of digestates on the differentiation of enterocytes was also investigated. The product obtained with R. The fermentation process promoted the accumulation of water-soluble peptides and antioxidant compounds. After in vitro digestion, the largest amount of antioxidant and antiradical compounds was released from tempe obtained with R. However, the enrichment of the products with antioxidants resulting from solid-state fermentation did not simply translate into an improvement in antioxidant potential after digestion.
Generally, fermentation carried out in the presence of L. Digestion products obtained from R. Interestingly, a higher activity of differentiation markers alkaline phosphatase and sucrase-isomaltase was observed under the influence of digestate of R. Tempe is a food product originating from Indonesia, traditionally obtained from soybeans by means of solid-state fermentation.
A variety of other legume seeds, as well as cereals and pseudocereals, can also be utilized in this process. Tempe is gaining popularity and recognition, especially among the vegetarian and vegan population, as it can be considered a meat substitute [ 1 ]. Our research over the years has been focused on the use of tempe-type fermentation to process the seeds of grass pea, a valuable plant that is relatively little known but worth popularizing.
