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The Shelf-Life of Soy-Sunflower Tempeh and its Acceptability to Indian Children

Tempeh is an Indonesian food obtained by fermenting soybean dhal with Rhizopus oligosporus [1]. The fermentation totally transforms the soybeans, creating a new texture, flavour, and aroma and enhancing their nutritional value and digestibility [2]. Tempeh is rich in thiamine, riboflavi, and pyridoxine and is an especially rich vegetarian source of vitamin B12. It has great acceptability among housewives in both rural and urban areas of India in the form of chips and curry [3]. Tempeh made from a blend of soybeans and sunflower seeds is more popular than that made from soybeans alone [4; 5]. This study was conducted to help introduce nutritious fermented soy-sunflower tempeh in the rural areas and prepare products that can be used for supplementary feeding programmes if they appeal to preschool and school-age children. The results indicate an excellent possibility for the large-scale production of tempeh, based on an assessment of its shelf-life.