Probiotics in Tempeh

Probiotics can also be found in Tempeh, a fermented food made from soybean. Tempeh is a traditional food in Indonesia, which through many researches, is believed to be a source of probiotics – the good bacteria, besides many other health benefits.

From Soybeans to Tempeh

Soybeans have been famous for its isoflavone content. In fact, soybeans has the highest concentration of isoflavones compared to other foods such as chick peas and other legumes. Many diseases can be cured or prevented by consuming isoflavones, including: lower cancer risk, lower cholesterol, increasing bone health, and reducing menopause symptoms.

Through a fermentation process, whole soybeans is home produced into tempeh. Firstly, soybeans are cleaned, cracked, hulled, cooked, and finally incubated with rhizopus oligosporus starter culture. Rhizopus oligosporus is a fungus within the family of Mucoraceae. It produces antibiotic that inhibits some harmful bacteria (source: Wikipedia). Rhyzopus can improve your intestinal digestion health, as well as your skin health, from atopic dermatitis, pimples, cellulitis, etc.

The fermentation process will produce an enzyme called phytase. This enzyme can break down phytate acid, and therefore increase body absorption of minerals like iron, calcium, and zinc. Fermentation process also binds the soybeans particles into a compact ‘cake’ form of tempeh. Tempeh has a slight taste of nut, chunky and chewy in texture.

How to Serve Tempeh

Originally came from Indonesia, but now can be found in US, Japan, and other countries. So, you can now serve tempeh to get its health benefits for your family. Here in Indonesia, we used to serve tempeh in our main dishes, as well as a snack. The easiest way to process it (and I personally think the most delicious way), is by frying tempeh in hot oil, then eat it while it is hot with sweet soy sauce and chilli pepper...(yumm!..)

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