Which of the following are fermented food pro | vedclass

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(D) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. Many traditional food prod

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All of these

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(D) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. Many traditional food products are prepared from soybeans using microbial fermentation. $1$. Tempeh is a traditional Indonesian soy product made by fermenting soybeans with the fungus $Rhizopus oligosporus$. $2$. Tofu is a popular soy-based food, often prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. While sometimes considered a non-fermented product, many traditional varieties involve fermentation. $3$. Sufu is a type of Chinese fermented bean curd made from soybeans. Since all three options ($Tempeh$, $Tofu$, and $Sufu$) are well-known soy-based food products often associated with fermentation processes, the correct answer is $All of these$.

Which of the following are fermented food products derived from soybean?

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