Quality yeast Fermented Soybean- Tempeh

Tempeh is a fermented food typical of Indonesia. Tempeh is made from soybeans fed yeast and stored for about 2 days. Tempe ready to be cooked.
Tempe has the potential to be used against free radicals, which can slow aging and prevent degenerative diseases (atherosclerosis, coronary heart disease, diabetes mellitus, cancer, etc.). In addition Tempe also contain antibacterial substances that cause diarrhea, lowering of blood cholesterol, preventing heart disease, hypertension, and others.
Nutrient composition of tempe both levels of protein, fat, and carbohydrate did not change much compared to soybean. However, because of the digestive enzymes produced by fungi tempeh, proteins, fats, and carbohydrates in Tempe to be more easily digested in the body than that found in soybeans. Therefore, tempeh is very good to be given to all age groups (from infants to the elderly), so it could be called the food of all ages.
Compared to soy, there are some things that benefit in Tempe. Chemically it can be seen from the increased levels of dissolved solids, dissolved nitrogen, free amino acids, free fatty acids, the digestibility, protein efficiency values, as well as the score of the protein.
Several studies have shown that nutrients tempe more easily digested, absorbed, and utilized the body as compared to that in soybean. It has been demonstrated in infants and children under five with malnutrition and chronic diarrhea.
With the provision of tempeh, weight gain will increase malnutrition and diarrhea to be healed in no time. Processing soybeans into tempeh will reduce levels of raffinosa and stakiosa, which is a compound causing symptoms of flatulence (bloated belly).
High nutritional quality that allows the addition of tempeh tempeh to improve the quality of cereals and tubers. Daily food dish consisting of rice, corn, or tiwul will increase the quality of nutrition when added tempeh.
A piece of fried tempe (50 grams) is sufficient to improve the nutritional quality of 200 g rice. Foodstuffs-tempeh mixture of rice, corn, tempeh, cassava, tempeh, in 7:3 ratio, it is good enough to be given to children under five.

Fatty acid
During tempeh fermentation process, there is a tendency to an increase in the degree of unsaturation of the fat. Thus, polyunsaturated fatty acids (polyunsaturated fatty acids, PUFAs) increased in number.
In the process it palmitic acid and linoleic acid decreased slightly, whereas the increase occurred in oleic acid and linolenic acid (linolenic acid is not present in soy). Unsaturated fatty acids have a lowering effect on serum cholesterol content, so it can neutralize the negative effects of sterols in the body.

Vitamin
Two groups of vitamins contained in Tempe, which is water soluble (vitamin B complex) and fat soluble (vitamins A, D, E, and K). Tempe is a source of vitamin B with huge potential. Types of vitamins contained in Tempe, including vitamin B1 (thiamine), B2 (riboflavin), pantothenic acid, nicotinic acid (niacin), vitamin B6 (pyridoxine) and B12 (cyanocobalamin).
Vitamin B12 is commonly found in animal products and are not found in plant foods (vegetables, fruits, and grains), but tempeh tempeh contain vitamin B12, so the only potential source of vitamins from vegetable foodstuffs. The increase in levels of vitamin B12 is most striking in the manufacture of tempeh; vitamin B12 activity increased to 33 times during the fermentation of soybeans, up about 8-47 times riboflavin, pyridoxine 4-14 times, niacin 2-5 times, 2-3 times biotin, folic acid 4-5 times, and pantothenic acid 2-fold. This vitamin is not produced by molds tempeh, but by bacterial contaminants such as Klebsiella pneumoniae and Citrobacter freundii.
Levels of vitamin B12 in tempeh ranged from 1.5 to 6.3 micrograms per 100 grams of dried tempeh. This amount has been able to meet the needs of a person per day of vitamin B12. With the presence of vitamin B12 in tempeh, vegetarians need not feel concerned about the shortage of vitamin B12, as long as they involve the tempeh in the daily menu.

Mineral
Tempe contains macro and micro minerals in sufficient quantities. The amount of mineral iron, copper, and zinc, respectively, 9.39; 2.87, and 8.05 mg per 100 g tempeh.
Tempeh mold can produce enzymes which will outline fitase phytic acid (which binds several minerals) to phosphorus and inositol. With the breakdown of phytic acid, certain minerals (like iron, calcium, magnesium, and zinc) to be more available to be utilized the body.

Antioxidants
Inside Tempe antioxidant also found a substance in the form of isoflavones. Like vitamins C, E, and carotenoids, isoflavones also an antioxidant that is needed by the body to stop the reaction of free radical formation.
In soybeans there are three types of isoflavones, daidzein ie, glisitein, and genistein. In Tempe, in addition to the three types of isoflavones are also contained an antioxidant factor II (6,7,4-trihydroxy isoflavone), which has the most powerful antioxidant properties than the isoflavones in soy. These antioxidants are synthesized during the fermentation process of soybeans into tempeh by bacteria Micrococcus luteus and Coreyne bacterium.
Aging (aging) can be inhibited when the food consumed daily contains enough antioxidants. Because tempeh is a good source of antioxidants, consumption of sufficient amounts regularly can help prevent premature aging.
Research conducted at the University of North Carolina, United States, found that genestein and phytoestrogens found in tempeh was able to prevent prostate and breast cancer.

The quality of tempe is strongly influenced by the yeast used. If the yeast used is the yeast of good quality, then the tempeh produced will also be good for our health.
We produce the best quality yeast tempeh, tempeh can be quickly completed within 36 hours from the administration of yeast and tempeh produced fragrant.
Available in size 500 grams US $ 25 price, size 1 kilogram US $ 50 prices,(Includes shipping).
For those interested may contact via SMS to +6281252346840,
Email: FermentedSoybeanTempe@Gmail.com