Tempeh source of vegetable protein: nutritional composition and health benefits

Abstract

Tempeh is a food native to Indonesia obtained from the controlled fermentation of soybeans by the fungus Rhizopus oligosporus. This Southeast Asian food is increasingly becoming an inexpensive substitute for meat due to its excellent nutritional profile. This review presents the most relevant aspects of the history of tempeh, the current regulation and explains the changes in soybeans' nutritional composition after the enzymatic action of the fungus. The review describes the nutritional composition and the health benefits derived from its consumption. Tempeh is a protein product registered in the CODEX Alimentarius under the CXS 313-R-2013. It contains all the essential amino acids and is an important source of B complex vitamins and calcium. During fermentation, R. oligosporus produces proteases, lipases, and phytases that hydrolyze various components of soybeans, releasing bioactive peptides and removing antinutritional ingredients such as phytate acid present in soybeans. Regular consumption of tempeh is associated with the prevention of several chronic diseases. Tempeh has a high level of antioxidants with a protective function against oxidative stress and decreases the signs associated with dementia and neurodegenerative disorders. Fermentation increases the content of isoflavones involved in obesity control and cancer prevention. In different countries, new strategies are being generated to position tempeh in the market as a healthy, sustainable, and accessible plant-based product.