Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus

Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus

This study was aimed to compare the chemical characteristics of tempe flour made from nongerminated soybean (NST) and germinated soybean (GST), especially on their capacity in preventing diabetes mellitus (DM). Soybeans were germinated for 20 hours in the dark until 2.5-5.0 mm of the radicle emerged...

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Main Authors: Astawan, Made (Author), Rahmawati, Inas Suci (Author), Cahyani, Ananda Putri (Author), Wresdiyati, Tutik (Author), Putri, Sastia Prama (Author), Fukusaki, Eiichiro (Author)
Format: EJournal Article
Published: Bogor Agricultural University, Indonesia, 2020-01-01.
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info:eu-repo/semantics/article
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