New vegetarian food with several benefits

New vegetarian food with several benefits A new vegetarian food that boosts the uptake of iron and offers a good set of proteins. This could be the result of a doctoral dissertation by Charlotte Eklund-Jonsson at the Department of Food Science, Chalmers University of Technology, in Sweden.

The food, called tempe, is moreover a whole-grain product with high folate content. It is generally accepted in medicine that whole-grains reduce the risk of cardiovascular diseases, and it is also believed that it protects against age-related diabetes and certain forms of cancer. The B vitamin folate is the natural form of folic acid and, among other things, is necessary for normal fetal development.

"Tempe is designed for vegetarians, but also for people who want to eat less meat for environmental reasons, for example," says Charlotte Eklund-Jonsson. "We also had the environment in mind when we chose to base it on barley and oats, which are suitable to cultivate in Sweden and therefore do not require long transports."

Tempe is produced through fermentation with the aid of the micro fungus Rhizopus oligosporus. Tempe fermentation originates from Indonesia, but soybeans are used as the raw material there. In her work, Charlotte Eklund-Jonsson developed methods to preserve the high fiber content of the cereal grains and at the same time to enhance their content of easily accessible iron. Normally these two considerations work against each other.

The findings show that the uptake of iron doubled after a meal of barley tempe compared with unfermented barley. In other studies both oat and barley tempe moreover produced low blood sugar responses and insulin responses, which is typical of whole-grain products. The dissertation is titled "Nutritional properties of tempe fermented whole-grain barley and oats - Influence of processing conditions on the retention and availability of iron, starch and folates".

Source: Swedish Research Council

Recipes - Lemon Grilled Tempeh

Try this easy recipe to make your own marinade.

1/4 cup freshly squeezed lemon juice

1/8 cup olive oil

1/4 teaspoon thyme

1/8 teaspoon black pepper

16 ounces tempeh

1 large onion, sliced into rings

4 whole wheat hamburger rolls

Preheat the oven to 400°F.

In a small bowl, combine the lemon juice, olive oil, thyme, and blackpepper for a marinade; set aside. Cut the tempeh into pieces. Place the tempeh pieces in a steamer ormetal sieve over boiling water and steam for 15 minutes.

In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours.

Bake the tempeh, onions, and marinade, covered, for 30 minutes; orcook the tempeh and onions over a grill until heated through, basting with the marinade.

To serve, place the tempeh and onions on the hamburger rolls.Garnish with lettuce and sliced tomatoes.

Yield: 4 servings.
Per serving: 373 calories; 22 grams protein; 18 grams fat; 33 grams carbohydrate; 42% fat.

Nutritional Value of Tempeh

Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. Four ounces (oz) of tempeh provides the following:

Calories 204

Protein (grams) 17

Fat (grams) 8

Carbohydrate (grams) 15

Calcium (milligrams) 80

Iron (milligrams) 2

Zinc (milligrams) 1/5

Source: Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook, Number 8-16. Revised December 1986.

Resepi - Pulut Kuning

Bahan-bahan:

560 gram beras pulut

Sekeping asam gelugur

2 camca teh

serbuk kunyit

Air secukupnya

2 helai daun pandan (disimpulkan)

250 ml santan pekat (dari sebiji kelapa)

1 1/2 camca teh garam

Cara-cara:

1. Cuci pulut kemudian rendam 4 jam atau semalaman di dalam air dengan asam gelugur dan serbuk kunyit.

2. Ketepikan asam, kukus pulut dengan daun pandan kira-kira 30 minit atau hingga tiga suku masak.

3. Angkat pulut, letak di dalam mangkuk besar.

4. Gaul santan dan garam, kacau bersama pulut tadi.

5. Kukus semula selama 15 minit atau hingga masak.

Resepi - Masalodeh Rangup

Bahan-Bahan:

1 kg kacang dal

15 tangkai cili kering

10 ulas bawang merah

2 ulas bawang puteh1 cm halia

sedikit jintan puteh

sedikit belacan

sedikit air

sedikit garam

sedikit serbuk perasa ajinomoto

Daun Kari Minyak untuk menggoreng

Bahan A :Kacang dal direndam semalaman. Toskan kan. Kisarkan hingga hancur.

Bahan B : Cili kering, 2 ulas bawang puteh & 2 ulas bawang merah, halia,jintan puteh dan belacan dikisar dengan sidikit air. Masukan garam dan serbuk perasa.

Bahan C: daun kari dicincang halus, mayang bawang merah

Cara:

Masukan bahan A kedalam bekas adunan, kemudian masukan bahan B. Gaulkan hingga sebati. Masukkan daun kari yang dipotong nipis-nipis & bawang yang dimayang tadi kedalam adunan tadi. gaulkan sehingga sebati. Kemudian kepalkan samada bulat atau leper bergantung kepada anda. Gorengkan hingga naik warna kuning. Toskan dan sedia untuk dihidang. Selamat mencuba.....

Lets Cook - Fried Tempeh

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What Is Fermentation

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

Fermentation is one way microorganisms can change a food. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles and dishes such as kimchi.

A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.

Some cheese varieties also require mold microorganisms to ripen and develop their characteristic flavors.

Tempeh - Introduction

Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of Southeast Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein.

Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor.

Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempeh, tempeh was referred to as “Javanese meat.”