Tempecal
BRIEF TECHNOLOGY
Tempeh, a fermented soy product popular in Malaysia, contains a moderate amount of calcium. Clinical studies have shown that four servings of tempeh provide similar calcium absorption as a glass of milk for postmenopausal women. To boost tempeh’s calcium content and reduce the number of servings needed compared to milk, it can be fortified with calcium lactate. Adding 2-4% calcium lactate to tempeh can triple its calcium content. This fortified tempeh is a beneficial alternative for individuals who avoid milk or are lactose intolerant, helping to increase their daily calcium intake.
INSPIRATION OF THE INVENTION
The invention of calcium-fortified tempeh is inspired by the need to address calcium deficiencies, particularly in populations who do not consume dairy due to dietary restrictions or lactose intolerance. By enhancing tempeh, a culturally significant food in Malaysia, with calcium lactate, the invention aims to provide an effective alternative to dairy products for improving calcium intake. This approach leverages scientific research showing tempeh’s potential for similar calcium absorption as milk and utilizes food technology to significantly increase its calcium content, thus supporting better bone health and nutritional accessibility.
PROBLEM STATEMENT & CURRENT ISSUES
Fortification of tempeh with calcium has not been explored elsewhere, limiting its potential as a significant calcium source. This gap prevents individuals, especially those who avoid dairy or are lactose intolerant, from fully addressing their calcium needs, which can lead to increased risks of bone health issues.
INVENTIVENESS & NOVELTY
- The novel aspect of calcium-fortified tempeh is the addition of calcium lactate during the tempeh-making process, which significantly boosts its calcium content. This inventive approach enhances a traditional food product, making it a valuable alternative for those with dietary restrictions or lactose intolerance, and addresses a gap in current food fortification methods.
USEFULNESS & APPLICATION
- Calcium-fortified tempeh is valuable as it enhances the calcium content of a culturally significant food, making it an effective alternative for those who avoid dairy. By adding calcium lactate during production, this approach improves bone health and supports calcium intake, particularly in regions where tempeh is a staple.
IMPACT OF THE PRODUCT
- Calcium-fortified tempeh significantly impacts public health by offering a crucial calcium source for those who avoid dairy. It helps address nutritional deficiencies, supports bone health, and enhances dietary diversity, especially in regions where tempeh is commonly consumed.
MARKET POTENTIAL
- Calcium-fortified tempeh has strong market potential, especially as consumer demand grows for plant-based and health-oriented foods. By enhancing the nutritional value of tempeh, it can attract those who avoid dairy and expand market opportunities, driving growth in the tempeh industry and appealing to health-conscious consumers.
TRL : 9
Project Leader : Prof. Madya Dr. Hasnah Binti Haron
Co-Researcher : Aminah Bt. Abdullah, Prod Dr Suzana Bt. Shahar, Mohd. Khan Bin Ayob
Dept./Fac./Inst : Faculty of Health Sciences, UKM
Expertise : Clinical And Health Sciences : Associate Health Science (Soy And Health, Food Compositions, Food Safety)