Nutritional Analysis and Survey of Malaysian Tempeh Snacks
Abstract
This study surveyed tempeh-based snack varieties in the Malaysian market and analysed the nutrient content of selected products using a cross-sectional approach comprising market survey, proximate and mineral analysis, and consumer survey. The market survey covered online platforms (Shopee, Temu and Lazada) and physical stores in Kuala Lumpur and Selangor. Proximate and mineral analyses were conducted on the five most available tempeh snack products, while the consumer survey involved 179 respondents exploring awareness and preferences. Tempeh chips dominated the market with Shopee as the leading platform. Sambal-flavored chips had the highest moisture (7.94±0.87) and ash (2.97±0.11) content, while salty chips recorded the highest protein protein (27.88±0.72), Cu (0.69±0.06), Mn (1.52±0.23), Fe (3.03±0.30), Mg (80.92±5.95), and K (344.18±29.17) levels. Sambal chips had the highest Na (729.99±76.26). Pb and Cd levels were within regulatory thresholds, except Pb in sambal tempeh. Most consumers were aware of tempeh's health benefits and preferred crispy, spicy, affordable snacks priced at RM5.00-RM9.99 (USD1.2−2.4). This study contributes nutritional data to Malaysia's Food Composition Database (MyFCD) and provides recommendations for diversifying tempeh snack products.
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