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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
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Published Paper Details:
Paper Title
Assesment of ph , calcium content and moisture levels in fermented tempeh
Authors
B.Anusha, V.Gayatri
Keywords
Fermented foods, Tempeh, Starter culture, strip method, flame test
Abstract
Fermentation is the process where the energy yielding anaerobic metabolism of nutrients like sugars without oxidation are converted to organic acids like lactic acid, acetic acid, etc. and ethanol. The process involves the microbial growth in food and change its characteristics by their enzymes. There are many fermented foods available with high nutritive value to overcome the challenges of nutritional deficiency. One of the fermented foods widely accepted globally is tempeh produced from soybeans which is highly nutritive food and also a valuable plant-based protein source. The present study focuses on production of tempeh from soybeans and determination of Ph, moisture content and calcium ions presence by strip method, oven drying method and flame test respectively to assess the nutritive quality of soybeans after fermentation.
IJCRT's Publication Details
Unique Identification Number - IJCRT2504080
Paper ID - 281009
Page Number(s) - a623-a628
Pubished in - Volume 13 | Issue 4 | April 2025
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
B.Anusha, V.Gayatri, "Assesment of ph , calcium content and moisture levels in fermented tempeh", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.13, Issue 4, pp.a623-a628, April 2025, Available at :http://www.ijcrt.org/papers/IJCRT2504080.pdf
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Volume 14 | Issue 2
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Submit Manuscript Online Impact Factor: 7.97 Review Results : Within 02-03 Days Paper Publication : Within 02-03 Days
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
ISSN and 7.97 Impact Factor Details
ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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