Researchers Develop New Type of Tempeh Made From Chickpeas & Dry Peas

Researchers at the University of Massachusetts Amherst are working on developing a new type of tempeh made from chickpeas and dry peas, instead of the traditional soybeans. The project is funded by a USDA grant and led by food scientist Hang Xiao, supported by other researchers.

The team will conduct chemical analysis to determine the compounds produced during fermentation, including amino acids and flavonoids, with the expectation that the tempeh will be nutritious, high in fiber, and low in fat. Preliminary research suggests that consuming the tempeh could help offset health conditions associated with Western diets. A sensory panel will evaluate the taste, smell, and texture of the tempeh, followed by studies on its health impacts in obese rodents, showing promising results in combating negative effects of a high-fat, high-sugar diet. Overall, the project aims to provide a healthy, plant-based protein alternative for those who cannot consume soy.