Tempeh—technology and food value

Tempeh is a greyish‐white product obtained by fungal fermentation of dehulled, hydrated, and partially cooked soybean cotyledons. It is free of cholesterol, a good source of vitamins and minerals, and is highly digestible. Tempeh can serve as an excellent substitute for animal protein products and it therefore holds promise to combat malnutrition in countries where proteins and calories are in short supply.