Exploring Black Bean Tempeh: A Novel Addition to Plant-Based Nutrition

Objectives: Tempeh fermentation, a traditional food processing method from Indonesia, is recognized for enhancing the nutritional and bioactive properties of soybeans through fermentation with the fungus Rhizopus oligosporus. Although traditionally made from soybeans, this study explores using black beans as a novel ingredient for tempeh fermentation. Black beans, which are rich in protein and bioactive compounds like flavonoids and phenolics, have a unique nutritional profile that has potential for developing into functional, nutrient rich, plant-based food products.