UMass Amherst scientists develop chickpea and pea tempeh to combat health risks of western diet

A research team at the University of Massachusetts Amherst, led by food scientist Hang Xiao, is working on an innovative project to develop tempeh from chickpeas and peas. Funded by a four-year, US$387,000 grant from the USDA’s Pulse Crop Health Initiative, the study aims to create tasty, nutritious, and sustainable plant-based protein options while addressing health risks associated with the western diet.

“Tempeh fermentation is mainly done empirically without a scientific understanding of the molecular basis by which fungal fermentation impacts nutritional and sensory properties,” Xiao explained. “This limits our ability to develop tempeh-based meat alternatives with optimal functionalities.”

Tempeh, a fermented food traditionally made from soybeans, offers an excellent source of plant-based protein. By using chickpeas and peas, Xiao and his team aim to enhance the nutritional value while tailoring the sensory properties—taste, texture, and aroma—to meet consumer expectations.

To achieve this, Xiao is collaborating with sensory scientist Alissa Nolden and genomic specialist John Gibbons. Together, they will analyze how fungi transform nutrients in chickpeas and peas during fermentation. This process, referred to as “smart fermentation,” studies the dynamic changes in amino acids, flavonoids, and other compounds that affect both nutrition and taste.

A key focus is ensuring the tempeh appeals to consumers. “If it’s not tasteful, people won’t like it, and they won’t consume it frequently enough to offer health benefits,” Xiao emphasized.

Preliminary research has already shown promise. In a study using an obese rodent model mimicking the western diet—high in animal fat and sugar—chickpea tempeh inhibited body weight gain, fatty liver formation, and gut microbiome disruptions. These findings suggest that fermentation enhances the health benefits of pulses, providing a strong foundation for further development.

The new project will also assess the sensory profile of chickpea and pea tempeh through consumer panels, examining factors like taste, smell, and texture. Ultimately, the team aims to create a nutritious, high-fiber, low-fat product capable of mitigating the negative effects of unhealthy diets.

“People consume everything mingled together,” Xiao noted. “This dietary intervention is a preventive measure. We want to see if the tempeh products counteract the bad influence of the high-fat, high-sugar diet.”