| Summary: | Soybean provides high nutritional value and energy due to its composition of carbohydrates, proteins, fats, vitamins, and minerals in Asian populations. The consumption of soybean products is linked to many health benefits including reduced risk of cardiovascular diseases and cancer, and soy isoflavones are considered one of the major bioactive compounds. Tempeh is a fermented soybean product originally obtained through soybean fermentation with the Rhizopus species. Tempeh is gaining popularity in Asia and the rest of the world because it is an economical, nutritious, healthy, and easy-to-prepare food. This chapter will summarize the evidence that shows tempeh as an attractive fermented food related to the prevention of various chronic diseases. © 2017 Elsevier Inc. All rights reserved.
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