Abstract:
Determination of proximate analysis and functional properties of soy flour and tempeh flour has been carried out. For moisture and protein content, there was a significant difference between both flours. Tempeh flour showed higher value of moisture content than soy flour. Soy flour had higher crude protein content compared to tempeh flour. Where for ash, crude fat and crude fiber, there was no significant difference between both flours. Both flours had a comparable water absorption, oil absorption, emulsifying properties and foaming properties.
