Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review

The availability of legumes in Indonesia is abundant. Many them show great potential as an alternative ingredient to suppress the deficiency nutrient intake. However, utilization needs be improved. aim this review evaluate selected non-soy which are jack bean, mung red kidney and cowpea based on some consideration such productivity their used raw for tempe production related content functional properties. Despite high legumes, still considerably low. Several researches stated that legume shows a profile good functionalities after being processed into tempe. Nutrient were improved due removal antinutrients by processes involved production. It similarity comparability soybean even better functionality