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...

Full description

Saved in:

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
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!

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

Similar Items