• Jeevasree R
• Anjali M

Tempeh is a functional source of protein that is affordable, sustainable, and rich in nutrients. It is a fermented cuisine that is primarily comprised of soybeans. Across the world, tempeh is a fermented food that is well recognized. Despite the fact that the corpus of research on tempeh is expanding, the majority of studies have concentrated on unfermented soybeans as a result, the effects of tempeh fermentation on the biological characteristics of soybeans have been mainly overlooked. This review's goal is to provide an overview of the literature on tempeh fermentation published throughout the previous 60 years. This review came to the conclusion that there is enough data in the literature to support tempeh fermentation as an affordable, health-improving, and environmentally friendly food processing method for making protein-rich foods from a variety of grains, beans, and legumes. This thorough analysis recommends that research be done on the effects of tempeh fermentation on human health, as well as on the investigation and standardization of non-soy tempeh and the evaluation of changes to the tempeh manufacturing system that improve food safety and programs encouraging the procurement of regional ingredients for the manufacture of tempeh.

KEYWORDS: Affordable, Sustainable, Fermentation, Health improving, environment friendly.

"A Comprehensive Review of Its Health Benefits, Fermentation Process, safety Measures, Processing Techniques, Environmental Impact and Affordability", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.e235-e241, April-2024, Available :http://www.jetir.org/papers/JETIR2404428.pdf

"A Comprehensive Review of Its Health Benefits, Fermentation Process, safety Measures, Processing Techniques, Environmental Impact and Affordability", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppe235-e241, April-2024, Available at : http://www.jetir.org/papers/JETIR2404428.pdf