Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Background: Cambodian refugees arrived in the U.S. with limited English proficiency, low educational attainment, poor health status, and significant trauma. Combined with poor healthcare access, this fostered an environment for continued reliance on cultural health practices. Maternal health, including the postpartum period, was particularly influenced by traditional Cambodian medicine. This study investigated associations between sociodemographic factors and Cambodian women’s knowledge, beliefs, and practices related to sra thnam, a traditional postpartum medicine used in the Cambodian diaspora. Methods: This cross-sectional study was conducted with Cambodian women ages 15-35 years (N=162) living in Massachusetts. A community-academic team developed study materials and administered surveys and focus groups on knowledge, beliefs, and use of sra thnam. Focus group discussions were entered into NVivo 10. Survey data was analyzed using Stata version 14.0 and SPSS version 27. A series of statistical analyses were performed to assess associations between participant use of sra thnam and socio-demographic, health, and psychometric factors. Results: Knowledge of sra thnam was almost universal (92%), with 44% these participants reporting ever consuming it. Pregnant women (N=56) reported not having consumed sra thnam during the current pregnancy and after childbirth, 52% reported an intention to consume sra thnam, 42.9% did not, and 5.4% were uncertain. After adjusting for covariates, being born in the U.S., having at least one child, older age, and larger households were predictive of ever consuming sra thnam. Conclusion: These findings show traditional postpartum knowledge and practices are common among Cambodian women living in the U.S. These practices may have benefits, as well as pose some risks, for maternal health. Given that perceptions of pregnancy, childbirth, and postpartum experiences are nested in culture, it is important that healthcare providers are aware of traditional health beliefs and practices in refugee and immigrant communities. Greater understanding of traditional postpartum practices can facilitate culturally relevant support and health care services to mothers.