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Tempe

Edited by Uwe Baumann, Edited by Bernward Bisping

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At the end of the Eighties and the beginning of the Nineties there was a climax of tempe research in Europe and Indonesia producing a lot of interesting results. This led to a new understanding of the physiological, medical, and technological relevance of several tempe compounds. This work has collected these results by inviting the researchers in the field to describe their specific area of interest. Due to the growing sensitivity of the relation between health risk factors and food this traditional Indonesian fermented foodstuff is becoming more and more popular in Europe and the US. The book seeks to satisfy the increasing need for information about healthy and/or vegetarian food with a high level of protein, essential fatty acids, vitamins, and antioxidant agents. It combines scientific results with practical advice for the home production of tempe, information about the historical and cultural context, and recipes given by Indonesian specialists.

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