Editing Tempeh (section)

=== Dry matter losses and yield ===
During the processing of soybeans to make tempeh there are inevitable losses of material due to the removal of the hulls and the leaching of soluble compounds during the soaking, washing and cooking stages. Hulls constitute about 8% of the dry beans and losses due to the leaching of soluble compounds equate to 12 - 17% of the dry beans. The [[oligosaccharides]], [[stachyose]], [[raffinose]] and [[sucrose]], can constitute up to 50% of the soluble materials lost.<ref name=":4">{{Cite book|last=Steinkraus|first=K.H.|title=Handbook of Indigenous Fermented Foods|publisher=Marcell Dekker|year=1996|isbn=0-8247-9352-8|location=New York|pages=7–110}}</ref><ref name=":5">{{Cite book|last1=Owens|first1=J.D.|title=Indigenous Fermented Foods of Southeast Asia|last2=Astuti|first2=M.|last3=Kuswanto|first3=K.R.|publisher=CRC Press|year=2015|isbn=978-1-4398-4480-9|editor-last=Owens|editor-first=J.D.|location=Boca|pages=1–108|chapter=Tempe and related products.}}</ref> During the fermentation there is some further loss of material due to respiration by the mold and the oxidation of compounds to carbon dioxide and water. Reported losses of dry matter during the fermentation range from 2.1 to 10%.<ref name=":4" /><ref name=":5" /><ref>{{Cite journal|last1=Sparringa|first1=R.A.|last2=Owens|first2=J.D.|date=1999|title=Protein utilization during soybean tempe fermentation.|journal=Journal of Agricultural and Food Chemistry|volume=47|issue=10|pages=4375–4378|doi=10.1021/jf981279u|pmid=10552819|bibcode=1999JAFC...47.4375S }}</ref> Hence, the overall yield of tempeh is in the range of 72-78 g tempeh per 100 g soybeans on a dry matter basis. In practical terms, this means that 100 g dry soybeans (7-9% moisture content) will yield about 170 to 210 g fresh tempeh (61-64% moisture content).<ref name=":4" />