Nutritional and sensory evaluation of tempeh products made with soybean, ground-nut, and sunflower-seed combinations.

Abstract

Tempeh products made from soybeans and from combinations of soybeans with ground-nuts and sunflower seeds were tested for their appearance, texture, aroma, flavour, and overall acceptability. Finds that the soybean-sunflower seed tempeh excelled in acceptability and in protein and calorie values.-from Author