{'fraction_non_alphanumeric': 0.05350553505535055, 'fraction_numerical': 0.03690036900369004, 'mean_word_length': 5.033333333333333, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Characterization of biochemical and functional properties of water-soluble tempe flour

Tempe is popular fermented food in Ondonesia. The health benefits of tempe have been reported (Astuti et al., 2000). Zhan & Ho (2005) reported that tempe could significantly reduce total cholesterol, LDL, and triglycerides content in blood. Tempe was also reported to have a hepatoprotective effect (Mohd Yusof et al., 2013), ACE-inhibitory and antioxidant activity (Gibbs et al., 2004), and immunological impact on intestinal mucosa (Soka et al., 2014).