Repurposing of Overripe Tempeh: Flour Production, Chip Formulation and Antinutrient Profiling of Overripe Tempeh

Abstract

Food waste is a significant issue, particularly in developing countries, where various factors such as lifestyle, industrialization, and consumer habits contribute to it. Tempeh, a traditional fermented soybean product from Indonesia, is known for its nutritional benefits and growing popularity in plant-based diets. The fermentation process of tempeh involves the fungus Rhizopus oligosporus, which breaks down complex proteins in soybeans. Overripe tempeh, often discarded due to extended fermentation, presents a unique opportunity to reduce food waste. This study aims to explore the potential of repurposing overripe tempeh into flour and chips, thus reducing food waste and enhancing its nutritional value