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How is Humidity crucial for optimising nutritional value of tempeh?

Curing (food preservation)

Protein efficiency ratio

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Humidity plays a crucial role in optimizing the nutritional value of tempeh. Proper humidity levels during fermentation ensure the desired biochemical reactions occur, enhancing the nutritional content of tempeh. Additionally, the curing process of tempeh is influenced by factors like humidity, time, and temperature, impacting the protein content of the final product. Moreover, maintaining optimal humidity levels during the fermentation process of overripe tempeh is essential for preserving its stability and nutritional value. By controlling humidity levels, the fermentation process can proceed effectively, leading to the development of high-quality tempeh with improved nutritional properties, making it a valuable source of protein and other essential nutrients.

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Open access•Journal Article•DOI Poduksi Tempe Sebagai Wirausaha Mahasiswa Santri Aisyah Andayani, Slamet Hambali - Show less +1 more 21 Apr 2018 2 Citations	Humidity is crucial for optimizing the nutritional value of tempeh by facilitating the fermentation process, which enhances digestibility and nutrient absorption, making tempeh a valuable source of protein.
Open access•Journal Article•DOI Pengaruh jenis kedelai, waktu dan suhu pemeraman terhadap kandungan protein tempe kedelai Hanifah Mukhoyaroh 01 Nov 2015 8 Citations	Humidity affects tempeh fermentation, influencing protein content. Optimal humidity supports mold growth, enzymatic reactions, and protein breakdown, enhancing nutritional value in tempeh.
Open access•Journal Article•DOI Analysis of chemical and microbial change during storage of overripe tempeh powder as seasoning material Tia R aissha Hassanein, Elisabeth Kartika Prabawati, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri - Show less +2 more 15 Apr 2015-International Journal of Science and Engineering 9 Citations	Humidity affects the stability of tempeh powder. Lower moisture content enhances nutritional value by reducing microbial growth, preserving proteins, and maintaining quality during storage.
Patent Making method of optimized tempeh Zhang Jiansheng, Zhou Ningning, Wei Zhilin, Wang Dandan - Show less +3 more 17 Jul 2018	Humidity of 75% or above during fermentation in the making method of optimized tempeh is crucial for optimizing its nutritional value by reducing purine content.
Open access•Journal Article•DOI Studies on the Nutritional Value of Tempeh Kiku Murata, Hideo Ikehata, Yoshimi Edani, Kiyoko Koyanagi - Show less +3 more 01 Jan 1971-Agricultural and biological chemistry 11 Citations	Humidity is crucial for optimizing the nutritional value of tempeh as it affects the peroxide value of stored tempeh powder, impacting factors like hemolysis and tocopherol levels.

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How can the microbial viability of tempeh starter be assessed by analysis the water content?5 answersThe microbial viability of tempeh starter can be assessed by analyzing the water content as it plays a crucial role in determining the growth and activity of fungi, yeast, and bacteria. Research has shown that the water content of tempeh affects its quality and safety, with higher water content leading to decay and decreased quality over time. Additionally, the water content of tempeh starter can indicate the level of microbial activity and viability, as certain microorganisms thrive in specific moisture conditions. Therefore, monitoring the water content of tempeh starter throughout its production and storage can provide valuable insights into its microbial viability and overall quality.

How would water impact the results of a sensory evaluation conducted for tempeh?5 answersWater content plays a crucial role in the sensory evaluation of tempeh. In the study involving tempeh made from soybeans and corn, the best cooking method was found to be frying at 162°C for 3 minutes, resulting in a moisture content of 41.33% and favorable sensory characteristics. Similarly, research on sari tempe formulated from imported soybeans revealed that the best formula contained 90.96% water content and exhibited optimal sensory properties. The water content affects the texture, taste, and overall acceptability of tempeh during sensory analysis. Therefore, controlling and optimizing the water content in tempeh formulations is essential to ensure desirable sensory attributes in the final product, influencing consumer acceptance and preference.

How does fermentation time affect the antioxidant capacity of tempeh?4 answersFermentation time significantly impacts the antioxidant capacity of tempeh. Longer fermentation durations generally lead to increased antioxidant properties. Extended fermentation times, especially beyond 2 days, enhance the antioxidant capacity of tempeh by intensifying the fermentation process, resulting in higher levels of antioxidants like total phenolic compounds and isoflavones. Additionally, the addition of natural pigments coated with carrageenan during fermentation can further boost the antioxidant activity of tempeh. Different temperatures and fermentation times affect the antioxidant potential of tempeh made from common beans, with variations observed between cultivars and processing conditions. Overall, optimizing fermentation time and conditions can enhance the antioxidant properties of tempeh, making it a beneficial dietary component with improved health benefits.

How does the type of inoculum used affect the quality of tempeh?5 answersThe type of inoculum used significantly impacts the quality of tempeh. Different inoculum types influence the chemical composition and properties of tempeh. For instance, a mixture of Rhizopus oligosporus and Saccharomyces cerevisiae resulted in the best tempeh with increased protein, ash, water content, and β-glucan levels, while decreasing fat and carbohydrate levels. Additionally, the microbial viability of tempeh starter was affected by the type of substrate and incubation time, with rice flour and 96 hours of incubation producing the best premium tempeh starter. Furthermore, a mixed inoculum of R. oligosporus and S. cerevisiae led to tempeh with the highest β-glucan content and antioxidant activity, indicating the importance of the inoculum type in enhancing the nutritional value and health benefits of tempeh.

What is the effect of humidity on vitamin C?5 answersThe effect of humidity on vitamin C is significant. High relative humidity (RH) can lead to degradation and loss of vitamin C. Deliquescence, which occurs when the RH is high enough to cause the vitamin to dissolve, can also impact its stability. Deliquescence can lead to physical and chemical instabilities, and it is important to consider phase transformations when constructing shelf life models for vitamin C. Anticaking agents, which are often added to prevent caking in powdered vitamin C, can affect its chemical stability and moisture sorption under different RH conditions. Additionally, the stability of water-soluble vitamins, including vitamin C, is highly dependent on RH rather than storage temperature. Therefore, controlling humidity levels is crucial for maintaining the stability and quality of vitamin C.

How does humidity affect feeding of bees?5 answersHumidity affects the feeding behavior of bees. In the presence of brood, honeybee workers tend to distribute evenly in a gradient of relative humidity (RH), exhibiting a weak hygropreference for approximately 75% RH. The activity of Apis mellifera, Apis dorsata, and Apis cerana indica, which are all species of bees, is positively correlated with maximum temperature within the optimal range of 21.0 to 33.5 oC. High temperature and humidity conditions can adversely affect bees, leading to increased water loss and oxidative stress. Honeybees accumulate various antistress substances, such as sugars and free amino acids, in response to high temperature stress. Nest humidity is positively related to the amount and water content of nectar being desiccated into honey. Higher hive humidities, which can be achieved in natural nests with smaller thermal conductance and entrance size, may impact the fecundity of Varroa destructor, a parasite that affects bees.

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