Physicochemical Characterization of Jack Bean (Canavalia ensiformis) Tempeh
Abstract, Food Research, 2018
Tempeh is an Indonesian staple food produced through a solid-state fungal fermentation of legumes, resulting to a mycelia-knitted compact cake of beans (Gibbs et al., 2004). The key microorganism leading the process of tempeh production is a fungus from the Rhizopus genus family, which digests the raw materials; thereby increasing its nutritional value for human consumption (Cuevas-Rodríguez et al., 2006; Azeke et al., 2007).
In Indonesian, although tempeh is mostly made from soybeans, it can also be produced from a wide variety of legumes, one of them is jack bean (Canavalia ensiformis). While the use of jack bean for making tempeh is still restricted to few places, especially the Yogyakarta region of Central Java province, it is becoming a potential substitute for soybean across Indonesia, because there is evidence that jack bean tempeh resembles soybean tempeh in many aspects, including color, flavor, texture and overall acceptability (Widaningrum et al., 2012).