Researchers Develop New Type of Tempeh Made From Chickpeas & Dry Peas
Scientists at the University of Massachusetts Amherst are working to develop a new type of tempeh made by fermenting chickpeas and dry peas instead of soybeans. The research is funded by a four-year, $387,000 grant from the USDA’s Pulse Crop Health Initiative. It is led by food scientist Hang Xiao, with support from sensory scientist Alissa Nolden and associate professor of food science John Gibbons. After developing the tempeh, the researchers will conduct a chemical analysis to determine which compounds are produced during fermentation, including amino acids and flavonoids. The tempeh is expected to be nutritious, high in fiber, and low in fat. Preliminary research suggests that consuming it could offset health conditions associated with Western diets, such as obesity, fatty liver, hyperlipidemia, and diabetes. …