NON-SOY LEGUMES AS ALTERNATIVE RAW INGREDIENT FOR TEMPE PRODUCTION IN INDONESIA WITH ADDITIONAL HEALTH BENEFITS: A REVIEW

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content and functional properties. Despite of the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe . Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality.


INTRODUCTION
Tempe is one of Indonesian fermented food that was usually made from soybean (Glycine max (L.) Merr.). The process of making tempe is much influenced by the activity of certain microorganisms, such as Rhizopus oligosporus, R. oryzae, R. stolonifer, R. arrhizus, R. formosaensis, Mucor spp, yeast, lactic acid bacteria, and different gram-negative bacteria. However, the main fungus of tempe production is R. oligosporus (Sharma and Sarbhoy, 1984).
According to Badan Pusat Statistik (2019), people in Indonesia consumed an average of 0.146 kg of tempe per capita per week in 2018. This amount of consumption is increasing compared to previous years while on the other hand the productivity of soybean of each province in Indonesia decreased by 4.62% from 2017 to 2018 (Statistik, 2019). Additionally, Indonesia imported as much as 2.52 million tons of soybean from America in the same year (Statistik, 2019). The national dependency of imported soybean influenced tempe producers to suffer due to the fluctuated currency. Therefore, other source of raw material is needed to reduce this problem.
Soybean has become the only legume which is being utilized massively as ingredient for tempe compared to other legumes. The utilization of soybean is mainly for tempe production and its derivatives. While on the other hand other legumes also show great potential to be utilized as tempe ingredients.
Tempe from other raw materials has been known by Indonesian since mid-1970s and it is reported in Shurtleff & Aoyagi (2007). Production of non-soy legumes as tempe ingredient is expected to increase demand of non-soy legumes. Based on previous study, it was shown the potency of non-soy legumes as tempe ingredient as tempe production contribute to the improvement of nutritional content and functionality. Therefore, non-soy legumes in Indonesia have a promising potential to be utilized (Belinda, A, 2015).
There are many types of legumes that can easily be cultivated in Indonesia. The cultivation of non-soy legumes is relatively easy, and they have commonly been used in Indonesia. In some research, it has been shown that their physical properties as well as the nutrient profile show a great potential to be utilized as raw ingredient for tempe production. (Pupitojati, Indrati, Cahyanto, & Marsono, 2019;Dewi, 2014;Grace, 2017;Radiaty & Sumarto, 2016). Non-soy legumes such as mung bean, cowpea, jack bean, and red kidney bean have shown their potential in some aspects.
Cowpea is potential for its sustainability and nutrient content. According to (Utomo & Antarlina, 1998) the cultivation of cowpea could take place in a marginal area which may not have such a good drainage and nutrients-rich soil. In some regions in Asia and Africa, cowpea is utilized to prevent stunting and improve protein intake. Red kidney bean is famously known for their role in improving nutrients intake (Astawan, 2009). Utilization of plant-based food has been reported to be able in maximizing protein intake and decreasing health issues (Shehzad, et al., 2015). Several market researches showed that the demand and awareness of foods with certain functionality and health benefit are increased. Mung bean and jack bean utilization may also be promising in the functional food industry. Mung bean contains folate which may help to prevent the defect of neural tube (Czeizel, Dudás, Vereczkey, & Bánhidy, 2013). While jack bean, an underutilized legume was found to contain l-canavanine which has potential to inhibit cancer cells in pancreas (Swaffar, Ang, Desai, & Rosenthal, 1994).
Regardless of the potential of non-soy legumes, the current consumption is still considerably low. Utilization of non-soy legumes as a raw ingredient of tempe could be a promising approach in improving the consumption. This study will discuss Indonesian popular non-soy legumes, namely mungbean, red kidney bean, cowpea, and jack bean, their potentials for its utilization as raw ingredient in tempe production with additional benefits. Scope of the discussion include of physical, chemical, nutritional content, and health benefit of the legumes in comparison to soy and as ingredient in tempe processing. This study will also discuss the different in production process of each legume to become tempe.

Variation of tempe in Indonesia
As the demand of soybean increases, the prevalence of other local legumes is hindered, while the production of soybean in each city in Indonesia is still considered to be not adequate (Statistik, 2019). The import of soybean also costs a lot more, therefore many researches have been conducted related to the innovation of making tempe with different non-soy legumes as raw ingredients.
Traditionally and due to scientific curiosity, there have been a lot of variations of tempe made of various raw ingredients. In Indonesia, many types of legumes can be found in each island. And there has been a lot of involvement of many legumes to be used as raw ingredient to produce tempe ( Table  1). Some of the variations that have been consumed in Indonesia are tempe semangit, tempe kacang merah, tempe kacang hijau (Jateng), tempe bongkrek, tempe enjes tempe kedelai (Malang), Oncom merah and hitam (West Java) (Suprapti, 1996).  (Shurtleff & Aoyagi, 2007) Existence of the tempe variats based on the raw ingredient showed potential for tempe development using non-soy legumes. Cowpea is suitable as a raw ingredient for tempe production (Haliza, Purwani, & Thahir, 2007). Cowpea seeds in Indonesia are mostly utilized as an additional vegetable cooked with jack fruit stew and vegetables with coconut soup or mixed with other ingredients for porridge, bakpia, and rice cake. Through fermentation process, cowpea is gaining some attributes that give it the potential to be utilized as an ingredient for tempe (Haliza, Samingan, & Putri (2016), cowpea tempe contains p-coumaric acid and ferulic acid which is expected to be the most powerful antioxidant. Ferulic acid contained in cowpea tempe can suppress blood pressure and glucose level in the blood. Red kidney bean is one of various commodity of local legumes that is well known in Indonesia. Fermentation is able to increase the nutrient and digestibility profile of red kidney beans (Maryam, 2016). In other hand, mung bean also found to have greater soluble protein. Another bean such as jack bean, fermentation resulted a bioactive compound with high ACE inhibitory activity after fermentation by Rhizophus sp. molds (Pupitojati, Indrati, Cahyanto, & Marsono, 2019).

Classification and physical characteristic
Based on Table 2, all legumes are having the same division and family when compared to soybean. Therefore, it can be said that cowpea, mung bean, red kidney, and jack bean have the possibility to be raw ingredients for tempe although each of those non-soy legumes have different physical characteristic.

Table 2. Classification of legume
Each legume has difference in size, color, peels, and weight. Size of seeds influences the fermentation process. Hence, the quality of tempe will also be determined by the seeds size. As it can be seen in Table 3 and Figure. 1, cowpea has a similar weight to soybean. The weight of 50 cowpea seeds is 7.0 grams compared to that of soybean which is 8.0 grams. The similarity of the weights seemed to be the advantage of cowpea to be used for tempe ingredient based on size. This is also supported by Haliza, Purwani, & Thahir, (2007) that the seed size of cowpea can be used as potential tempe ingredient. Mungbean.
The physical changes of each non-soy legumes were also observed. The observation was done by applying some processes involved in tempe production such as soaking, dehulling, and boiling since the observation aimed to know the ability of each non-soy legumes to absorb water during tempe processing and further, influence the ability of each of these non-soy legumes to be dehulled that might also be different due to the rigidity difference. Due to the rigid texture of red kidney bean, cowpea, and jack bean, longer soaking was required in order to be processed further based on tempe production process. Therefore they were soaked for 24 hours instead of 12 hours. It appears that all legumes experienced increases in weight after 12 or 24 h of soaking. Shown in Table 3.
The time variation of heat treatment of the legumes, resulted in different antinutritional content of each legume (Popova & Mihaylova, 2019). When introduced to heat treatment the antinutrient content in mung bean and red kidney bean are faster to be removed, therefore it requires only 15 minutes to be softened and able to be processed further. The ability to be softened is an

Genus Species
Soybean Glycine Glycine max L.
Red kidney Phaseolus L. Phaseolus vulgaris L.

Jack bean Canavalia Canavalia ensiformis
important factor for tempe making, because it influences the effectivity of fermentation by the molds. The softer the legumes, the more effective the fermentation. This proves that mung bean and red kidney bean are more potential in term of texture. Another factor that influences heat treatment time of each non-soy legumes is carbohydrate content. It is known that mung bean and red kidney has the highest carbohydrate content. Higher carbohydrate content will result in faster heat treatment process. When introduced to heat treatment, the raw tissue of seeds will be broken, and this might allow the starch to be ruptured and dispersed causing leaching of amylose.

Nutrient content
The utilization of non-soy legumes is still considerate as low. While they are also showing great potential from nutrient profile. Referring to Table 4. It was shown that the protein content of each non-soy legumes is lower than compared to soybean. However, when processed into tempe, could improve protein content of each legume (Radiaty & Sumarto, 2016).

Mung bean
Proximate analysis data was collected from several researches of tempe made from non-soy legumes (Table 5). When compared to the Standard Nasional Indonesia (SNI) of tempe by BSN, (2015) protein content of mung bean tempe is lower than the required amount. This result is similar to a research by Angelina, et al., (2016) who reported that the protein in mung bean tempe was only 11.73 % at the highest and met the required tempe standard by SNI 3144:2009 for tempe. This difference may be influenced by the different in cultivars.
Despite the lower protein content of mung bean, the protein digestibility, however, was reported to be better than soybean tempe. This is supported by the findings that the protein digestibility and soluble amino acid in mung bean tempe was found to be better than in soy tempe and remain the same after the production was upscaled industrially (Belinda, 2015;Angelina, 2016; Grace, 2017)

Cowpea
The initial carbohydrates content in cowpea was shown to be 59.64 g/100 g in Table 5. However, after fermentation the carbohydrate content was decreased to 18.97 % (Table 5). This might be due to enzymatic degradation of carbohydrate by lactic acid and molds fermentation. This is supported by (Madodé, et al., 2013) that galactooligosaccharides (GOS) was reduced effectively after fermentation followed by soaking and boiling.  (Iswandari, 2006;Dewi, 2014;Widaningrum, Sukasih, & P, 2015;Wicaksono, 2014) The protein content in cowpea after tempe fermentation was shown in Table 6. The protein content of cowpea tempe was 16.04 % and it was lower when compared to tempe standard (BSN, 2015). The SNI for tempe is ideally 16 (%wb) meaning that the protein content of cowpea tempe by Dewi, (2014) has already met the standard. Fermentation time also gives an impact to the protein content. It was increased gradually the longer the fermentation. The release of amino group from protein and the release of the nitrogen from vitamin B12 was predicted to be the reason (Dewi, 2014).

Jack bean
The proximate analysis of whole jack bean tempe can be seen in Table 6. The protein content was 28.29% and was lower than the raw form which was 34% (Widaningrum, Sukasih, & P, 2015). The decrease in protein content is due to the hydrolysis of protein into a simpler amino acid (Belinda, 2015). This is similar to the findings during fermentation of jack bean for which it was reported that there was a significant increase in soluble protein that might be caused by the activity of proteolytic enzyme of Rhizopus sp. (Widaningrum, Sukasih, & P, 2015). The nutrient content from combination of 25% jack bean mixed with 75% of jack bean was known to be good and meet the SNI 3144:2009 for tempe except for fat content. The fat was lower than the standard because of the 25% combination of jack bean. (Kusumawardhani, 2015).
Regardless of the excellent nutrient content, the consumption of jack bean tempe is still low due to its low sensory acceptance (Kusumawardhani, 2015). This could be improved by turning jack bean tempe into flour. The shelf-life may be extended while at the same time the application might be broadened.

Red kidney bean
Red kidney bean was reported to be a good ingredient for tempe (Srapinkornburee, Tassanaudom, & Nipornram, 2009). The whole tempe processing was reported to increase the content of protein, soluble protein, and amino acid. In contrast, the ash content, carbohydrate, oligosaccharide, fat, and antitrypsin was decreased (Karisma, 2014). Modification of the seeds surface give a difference in nutrient profile of the resulted tempe. The reduction of size was found to give influence on the chemical characteristic of red kidney tempe such as soluble protein. A size of 10 mesh grits was reported to improve the protein content and lower the fat content (Wicaksono, 2014).

NON-SOY LEGUMES AS ALTERNATIVE RAW INGREDIENT FOR TEMPE PRODUCTION IN INDONESIA WITH ADDITIONAL HEALTH BENEFITS: A REVIEW
Rahmawati, D., Gunawan-Puteri, M.D.P.T., Santosa, E.
In Table 6 the functional properties of the different non-soy legumes are being displayed as well as with which method they have been determined. The result will be discussed in the following paragraphs.
In general, every legume has functional properties. Many researches have shown their roles in providing bioactive compound. However, their bioavailability is depending on the antinutritional components that might give a disruption on the functional properties of legumes.

Mung bean
Phenolic compound contained in mung bean seeds is considered to be high with the amount of 0.62 to 1.08 g/100 g of dry matter (Anwar, Latif, Przybylski, Sultana, & M, 2007). Vitexin and isovitexin ( Figure 2) are known to be the most common flavonoids found in the seeds coat as they give a 96.2% contribution to the total of antioxidant activity contained in mung bean seeds (Cao, et al., 2011). However, due to dehulling process, in tempe fermentation, it is expected that isovitexin and vitexin amount was also reduced in significant amount.

Figure 2. Chemical structure of vitexin (left) and isovitexin (right) in mung bean
According to Belinda (2015), tempe fermentation increased total phenolic compound of mung bean from 238.24 mg GAE/100g dry base on its original seed into 404.89 mg GAE/100 g dry base. And upscaled tempe production seemed to benefit the antioxidant activity, as Grace (2017) showed that DPPH radical scavenging activity of 20kg-batch produced tempe (86.91%) was higher compared to laboratory scale (5 kg) and small scale (500 grams). Looking up to the changes, mold fermentation seemed to recover the antioxidant of mung bean. This is supported by the findings from Limón, et al., (2015) who found that solid state fermentation of beans gave an improvement in antioxidant activity. Antioxidant activity of mung bean tempe was expected to be influenced by some compounds such as beta-carotene, phenolics, and protein (Belinda, 2015). However, further analysis showed that there is no correlation of beta-carotene to the antioxidant activity of mung bean tempe while phenolic content and protein have correlation to it. A finding by Angelina (2016); Grace (2017) even found that beta-carotene was not detected while at the same time they found a higher antioxidant activity in mung bean tempe.

Cowpea
In cowpea, polyphenols are found to be the major bioactive compound which is mostly contained in the husk of the seeds and ranging from 63.14 ± 4.45 mg gallic acid equivalents (GAE) /100 g to 692.0 3 ± 9.58 mg GAE/100 g (Awika & Duodu, 2017;Sombié, et al., 2018). And it was found to be significantly contributing to the antioxidant activity. Exposure to heat may affect the availability of this compound. Dehulling and cooking process with boiling water as involved in tempe production was found to decrease the total phenolic compound significantly as well as flavonoids in cowpea such as daidzein, myricetin, genistein, and quercetin. Despite the decrease of the total phenolic compound, the health-promoting effect still remained (Barros, Rocha, Glória, Araújo, & Moreira-Araújo, 2017) Antioxidant activity as well as total phenolic content of cowpea were found to be 59.67% and 1.58% respectively (Table 6). Referring to Dewi, (2010) there is an increase in both compound as fermentation time increased. During the first 30 h of mold fermentation, total phenolic content of cowpea was reported to be the lowest compared to soybean. However, at 42 h of fermentation, total phenolic content of cowpea was increased and higher compared to soybean. Similar finding by Martins, Petropoulos, & Ferreira, (2016), found that natural lactic acid fermentation in cowpea was reported to give an increase for its ability to inhibit lipid oxidation as well as an increase in total phenolic compound and vitamin E. Another compound contributing to antioxidant activity such as ferulic acid, p-coumaric, tyrosol, and vanillic was also increased significantly due to fermentation process. Another similar finding by Yadav, et al., (2018) reported that a 16 h of natural lactic acid fermentation process applied to cowpea seeds enhance the antioxidant activity of cowpea cultivars. The total phenolic content was reported to increase at 16-24 hours while total flavonoid content of cowpea was significantly reduced after 6 h of soaking. This is due to the fact that the flavonoids in cowpea seeds are mainly contained in the seed coat and are water soluble.

Jack bean
Consumption of jack bean has been associated to the health promoting effect. Functional properties such as ferric reducing power, radical scavenging activity of superoxide and DPPH inhibiting power of jack bean showed a higher amount compared to other legumes (Swaffar, Ang, Desai, & Rosenthal, 1994). Raw seeds of jack bean have been known to have a total free phenolic content of 12.98 g catechin equivalent/ 100 g and showed a positive correlation towards the antioxidant activity (Vadivel, Cheong, & Biesalski, 2012). Jack bean shows successful inhibition activity against alpha amylase and alpha glucosidase at 77.56% and 75.45% inhibition in vitro respectively (Vadivel,

NON-SOY LEGUMES AS ALTERNATIVE RAW INGREDIENT FOR TEMPE PRODUCTION IN INDONESIA WITH ADDITIONAL HEALTH BENEFITS: A REVIEW
Rahmawati, D., Gunawan-Puteri, M.D.P.T., Santosa, E.
Cheong, & Biesalski, 2012). Cooking, soaking, and the combination of both, however, results in a significant reduction of these compounds. While on the other hand, scavenging activity against superoxide and DPPH free radical was increased after such processing (Vadivel, Cheong, & Biesalski, 2012).
Fermentation by lactic acid bacteria was also reported to give an impact on jack bean. It was found that fermentation in jack bean was able to produce glucose and resistant starch (Nur'afiah, 2014). One beneficial aspect of resistant starch is to reduce some diseases related to digestion systems like colon cancer since it can act as prebiotic which is able activate microflora in the gut (Nur'afiah, 2014).
Modification of packaging for jack bean tempe influenced the antioxidant activity. The antioxidant activity for jack bean tempe wrapped in plastic packaging was higher significantly and lipid was lower compared to the one which used banana leaves (Ardinati, et al., 2018). This is supported by the finding from Kurniawan, Setiani, & Dwiloka, (2019) that explained that plastic packaging could produce tempe with higher antioxidant activity compared to banana leaves and other kind of leaves since plastics has ability to minimize oxygen exchange around the environment. Another functionality of jack bean tempe was investigated. Additionally, jack bean may provide a bioactive peptide with high ACE inhibitory activity when fully fermented into tempe (Pupitojati, Indrati, Cahyanto, & Marsono, 2019).

Red kidney
The consumption of red kidney beans, any other legumes and plant-based food has been associated with combating diseases like cancer, obesity, and diabetes. It was reported that phenolic compounds contained in red kidney beans provide anticancer properties (Duranti, 2006;Scalbert, Manach, Morand, Remesy, & Jimenez, 2005). These phytochemicals could be improved by fermentation. A study by Magana, et al., (2019) reported that phenolic content and antioxidant activity may be improved with solid state bioconversion. Similar findings were reported by Limón, et al., (2015), solid fermentation of red kidney beans by Bacillus subtilis causes a high phenolic content of 31-36 mg/g and a high antioxidant activity of 508-541 µg trolox equivalents/g. On the other hand, liquid fermentation by Lactobacillus plantarum was observed to cause high amounts of gammaaminobutyric acid and angiotensin converting enzyme which are potentially able to be antihypertensive.
Fermentation process involved in tempe production gives an impact to red kidney (Limón et al., 2015). As shown in Table 7, red kidney tempe contains isoflavones such as genistein, daidzein, glycytein, and factor-2 (Maryam, 2016). Fermentation by molds was found to improve the total isoflavones in red kidney. This is because fermentation facilitate the release of aglycones of isoflavones from its sugar, resulting in higher amount of isoflavones.

Antinutrient
Antinutrients are compounds which have detrimental effect on the consumption of the soybeans. Generally, antinutrients naturally present in any type of legumes. Some of them are beneficial and some may act as an antinutrient. Phytic acid, tannins, antitrypsin, derivatives of carbohydrates and lectin are examples of antinutrients that may not give contribution to the functionality of legumes (Dixit, Jix, Sharma, & Tiwari, 2011). It may interfere the availability of nutrients and minerals by showing behaviors such as inhibition of enzymes activity as well as formation of complex with nutrients resulting in the unavailability of nutrients and minerals.
According to Ogun, Markakis, & Suwanto (1989), cowpea seeds contain about 16.5-32.0 TIU/mg antitrypsin. This factor is relatively heat resistant which makes it difficult to be removed (Utomo & Antarlina, 1998). Cowpea seeds also contain oligosaccharide and they are mostly raffinose, stachyose, and galactose. These could disturb the digestion system and lead to flatulence (Utomo & Antarlina, 1998). Mung bean contains only a few amounts of sulphur containing amino acid and that makes mung bean only contain a small amount of digestible protein (Kataria, Chauchan, & Punia, 1989). Red kidney bean contains 1.82% of dry weight phytic acid and tannins which is mainly contained in the hulls (Astawan, 2009). Jack bean contains some different antinutrients that is interesting to be examined. Cyanogen, canavanine and concanavalin A are major antinutrients that can be seen as a highlight in jack bean. Concanavalin A can be naturally found in jack bean and represents 20% of total protein in seeds (Dalkin & Bowles, 1983) and its presence of canavanine may inhibit the growth of chickens. As shown in Table 7-9, several processes are able to significantly reduce some antinutrients contained in each legume.
In soybean roasting gives a better and more effective performance in removing antinutrients than compared to cooking. Tannin was found to be the highest among the other antinutrients and roasting seemed to be significantly reduced tannin better than cooking. Further process, which is fermentation, the data shows that fermentation give the best reduction of all antinutrient factors compare to both cooking and roasting. This is due to the presence of α-galactosidase enzyme produced by lactic acid bacteria which can hydrolyze the antinutrient factors (Adeyomo & Onilude, 2013). Table 7 Antinutrients of milled soybean through some processing Some processing like fermentation, soaking, dehulling, and boiling are possible to reduce the phytic acid concentration and are effective in removing tannins (Astawan, 2009). The effect of processing through some antinutrients in cowpea is shown in Table 9.
Phytic acid in cowpea seeds was found to not be affected by any kind of treatments while for red kidney bean as it can be seen on Table 10 the phytic acid content was reduced to 19% after being soaked for 12 h. This is also similar to phytic acid contained in mung bean which was reduced to 30% after being soaked for 18 h. Additionally, soaking treatment with CaCl2 for 72 hours was investigated to be efficient to remove hydrogen cyanide content in jack bean (Kusumawardhani, 2015). For other antinutrients in cowpea such as antitrypsin, the concentration was found to be massively decreased by cooking process and steaming (Ogun, Markakis, & Suwanto, 1989) (Emire & Rakshit, 2007. For oligosaccharides, both stachyose and raffinose were significantly decreased by almost all treatments except for cold soaking. Tannins were not detected after being dehulled and steamed. This is because most tannins in cowpea are contained in the hulls and are sensitive to heat (Utomo & Antarlina, 1998).
Result showed that soaking and cooking process of red kidney beans does not sufficiently remove the amount of the shown antinutrients, but only lowers it by between on average 26% for phytic acid and on average 52% for α-galactoside. Sprouting is removing a bigger amount of antinutrients with 74-88% which shows that these biological processes are being more effective than just soaking and cooking it. In addition to that germination for 48 h followed by autoclaving is successfully removing phytic acid and tannin. However, the processes were not 100% effective to reduce α-galactosides (Shimelis & Rakshit, 2007). On the other hand, similar treatment such as germination could reduce the content of hydrogen cyanide in jack bean (Akpapunam & Sefa-Dedeh, 1997). Raw form of red kidney beans is also known to contain hemagglutinin which is toxic and able to agglutinate red blood cells. These antinutrients could be removed with the help of heat treatments to the beans at a temperature of 100 0 C for a few minutes (Astawan, 2009). Similar with some antinutrients contained in jack bean that urease contained in jack bean was also reported to be easily removed by introduction to heat processing to the seeds.

CONCLUSION
The use of soybean as raw ingredient for tempe production other than non-soy legumes is inevitable. On the other hand, locally produced non-soy legumes in Indonesia such as mung bean, cowpea, jack bean, and red kidney bean have shown greater potential. Utilization of these nonsoy legumes as raw ingredient for tempe production could be the answer to improve the value of them and thus, the dependency of soybean as ingredient for tempe production could be minimalized.
There have been many researches related to the utilization of non-soy legumes as raw ingredient for tempe. Further processing into tempe showed that nutrient content of each non-soy legumes was