Abstract
Tempeh samples produced from cowpeas and soy beans were analysed forvitamin B2 (riboflavin), B6 (pyridoxine), B12 (cyanocobalamin), niacin, andpantothenic acid. Vitamin contents increased significantly during fermentation,both in cowpea tempeh and soybean tempeh. Special attention is given to theB12 content during fermentation, because of its importance for people eating food primarily of vegetable origin.
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