Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia

Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia

Abstract Tempeh is known worldwide as a functional food with several health benefits, such as ACE inhibitory, hypotensive, and antioxidative. Although soybeans contained opioids, peptides that affect mental state, there was no report on the potential of tempeh as a source of peptides with affective...

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Main Authors: Umi Purwandari, Darimiyya Hidayati, Askur Rahman, Enung Siti Nurhidayah, Indah Purwantini, Era Catur Prasetya, Nurhayati Nurhayati, Dwiyati Pujimulyani, Jay Jayus, Eka Ruriani, Enny Suswati, Satya Arimurti, Chatarina Lilis Suryani, Bayu Kanetro, R. Haryo Bimo Setiarto
Format: Article
Language:English
Published: BMC 2025-06-01
Series:Journal of Ethnic Foods
Subjects:
Amino acid
Fermented foods
Indonesia
Tempeh
Online Access:https://doi.org/10.1186/s42779-025-00285-3
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https://doi.org/10.1186/s42779-025-00285-3

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