Research Keyword: Rhizopus oligosporus

Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts

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This study examines how wrapping tempeh made from jack bean sprouts in different materials affects its nutritional value. Researchers tested three packaging types—plastic, banana leaves, and teak leaves—over various fermentation periods. Results show that teak leaf packaging at 48 hours of fermentation produces tempeh with the highest protein and amino acid content while reducing harmful compounds like hydrogen cyanide to safe levels.

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Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers used a fungus called Rhizopus oligosporus to make selenium-enriched tempeh, a traditional soybean food. The selenium-enriched tempeh had better protein breakdown, higher amino acid levels, and was better at controlling blood sugar than regular tempeh. This research suggests that selenium-biofortified tempeh could be a healthy functional food for people looking to manage blood sugar levels naturally.

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Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers developed a special tempeh (traditional soybean food) enriched with selenium using a fungus called Rhizopus oligosporus. The selenium-enriched tempeh had improved protein quality with more amino acids and demonstrated strong ability to slow down sugar absorption in the digestive system, similar to diabetes medications. This makes selenium-biofortified tempeh a promising natural functional food for managing blood sugar levels while providing essential selenium nutrients that many people lack.

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