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AN INDONESIAN FERMENTED FOOD |  | ||||||||
 | How it all started One of my former lecturers, John Hedger, had carried out research on tempe, and it was his practical protocol (using cultures he sent me) that I first followed when including tempe as part of a biotechnology teaching package I devised as a trainee teacher. A simplified method of tempe production was duly incorporated into the Warwick Process Science Project's Biotechnology module. The first NCSB Newsletter included tempe production from that project, and the procedure was eventually included in Practical biotechnology. | | |||||||
Tempe (or tempeh) is a solid fermented soya bean 'cake' which is widely consumed as a meat substitute in Indonesia. It forms an important part of the diet of many Indonesians, and may supply much of their total dietary protein. In the 1970s and 80s, especially in the USA, there was interest in developing tempe as an 'alternative' protein source. An influential popular book at the time was 'The book of tempeh' by William Shurtleff and Akiko Aoyagi, which has been out-of-print for many years. Tempe should have been mentioned in Edexcel's Biology 'A' Level examination specifications, but confusion at the board led instead to tofu being included in the section on fermented foods. Tofu, of course, is not fermented. Tempe used to be available from many health food stores in the UK, but it seems to have become less popular as the range of other vegetarian products available has widened over the last decade. Although it can be difficult to obtain suitable starter cultures, tempe is worth trying as it is one of the few examples of a solid substrate fermentation that is accessible to school students. IMPORTANT | |||||||||
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Copyright © National Centre for Biotechnology Education, 2006 | www.ncbe.reading.ac.uk | ||
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