M. Astawan

Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.

Soybean (Glycine max) processing generates large quantities of soybean hulls that are often underutilized despite their high dietary fiber content. However, the predominance of insoluble fiber, low solubility, poor palatability, and limited physiological functionality restrict their application in food formulations. Fe...