Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods

Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods

BackgroundIndonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi (Plukenetia volubilis. L) has been identified as a potential raw material for making tempe due to the high levels of protein and polyunsaturated fatty acid (PUFA).ObjectiveThis rese...

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Bibliographic Details
Main Authors: Diana Nur Afifah, Daniaty Afifatus Salam, Fitria Nugraheni, Nina Resti, Rachma Purwanti, Gemala Anjani, Mursid Tri Susilo, Nuryanto, Made Astawan, Irma Sarita Rahmawati
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-02-01
Series:Frontiers in Nutrition
Subjects:
Tempe
sacha inchi beans
fermentation time
proximate
fatty acids
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1527865/full
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