Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods
Fermentation process in sacha inchi bean tempe could reduce the water content and saturated fat. This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming.
Authors
- Gemala Anjani (ORCID: https://orcid.org/0000-0002-7774-7693)
- Irma Sarita Rahmawati (ORCID: https://orcid.org/0000-0002-3628-3300)
- Mursid Tri Susilo (ORCID: https://orcid.org/0000-0002-2809-6310)
- Made Astawan (ORCID: https://orcid.org/0000-0002-1274-2859)
- Diana Nur Afifah (ORCID: https://orcid.org/0000-0001-8808-1826)
- Rachma Purwanti (ORCID: https://orcid.org/0000-0003-0494-8037)
- Febriani Sarwendah Asri Nugraheni
- Nina Resti (ORCID: https://orcid.org/0000-0003-4976-2535)
- Nuryanto Nuryanto (ORCID: https://orcid.org/0000-0003-0406-0126)
- Daniaty Afifatus Salam
Institutions
- Diponegoro University (ID)
- University of Brawijaya (ID)
- IPB University (ID)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-02-11
- DOI
- https://doi.org/10.3389/fnut.2025.1527865
- Citations
- 3
- Primary Topic
- Food and Agricultural Sciences
- Type
- article
- Field-Weighted Citation Impact
- 3.49