Abstract
Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean product that is consumed widely in Indonesia. Fresh tempeh using soyabean, green gram and rice were prepared. Tempeh flours were prepared from fresh tempeh. Invitro starch (IVSD) and protein (IVPD) digestibility of tempeh flours were analysed. The IVSD of different tempeh flours in the present study ranged from 72.18 to 83.86 per cent and IVPD ranged 75.12 to 90.86 per cent. Instant soup mixes were formulated using the tempeh flours.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
