Tempe

Tempe is a food made from the fermentation of soy beans or some other materials that use some kind of fungus Rhizopus, such as the Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), or Rh. arrhizus. The preparation of this fermentation is generally known as "yeast tempe".

In general, white tempe for mycelia growth of mold that holds the seeds of soybean, forming a compact texture. Degradation of components in fermented soybean tempe makes a distinctive taste and aroma

Nutrient composition of tempe good levels of protein, fat, and carbohydrates did not change much compared to soybeans. However, because of the digestive enzymes produced by fungi tempe, proteins, fats, and carbohydrates in tempeh becomes more digestible in the body than those contained in soy. Therefore, tempeh is very good to be given to all age groups (from infants to the elderly), so that could be called the food of all ages.

Some research suggests that nutrients tempe more easily digested, absorbed, and utilized the body compared with that in soybean. It has been demonstrated in infants and young children with severe malnutrition and chronic diarrhea.