Characterization of nutritional composition and bioactive compound of cowpea tempeh with moringa leaf powder as a functional food candidate for type 2 diabetes mellitus

Irma Sarita Rahmawati -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Kabupaten Malang, Indonesia
Rahmawati Indira Lahita -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Kabupaten Malang, Indonesia
Nindiya Muslima Febrianti -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Kabupaten Malang, Indonesia
Azizah Nurlaila -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Kabupaten Malang, Indonesia
Aulia Yafi’ Ramadhina -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Kabupaten Malang, Indonesia
Ginata Ayu Maulana* -  Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Kabupaten Malang, Indonesia
DOI : 10.30867/action.v11i3.3016

Diabetes mellitus (DM) is a chronic metabolic disorder that requires effective management, including dietary interventions. Functional foods, such as tempeh, enriched with bioactive ingredients, including cowpea and moringa leaf powder, may contribute to blood glucose regulation based on their fiber and antioxidant composition. This study aimed to evaluate the nutritional and bioactive properties of tempeh made from cowpea and moringa leaf powder and determine the optimal formulation for managing type 2 diabetes. A laboratory-based experimental design was conducted from September 2024 at the Diet and Culinary Laboratory, Universitas Brawijaya, using four formulations (T0, T1, T2, and T3) with varying proportions of cowpea and moringa leaf powders. The study sample consisted of cowpea and moringa leaf powders as raw materials for tempeh production. The analyses were limited to the proximate nutritional composition and selected bioactive compounds (vitamin C, antioxidant activity, and anthocyanin content). The results indicated that The best formulation was T2 (94% cowpea: 6% moringa leaf powder), which exhibited a moisture content of 58.93%, ash content of 1.50%, protein content of 14.90%, fat content of 0.39%, carbohydrate content of 24.27%, energy of 160.25 kcal, starch content of 8.86%, total sugar content of 12.73%, iron content of 15.3, vitamin C of 8.66, and antioxidant activity with an IC₅₀ value of 48.77. However, anthocyanin content was not detected in this study. Statistically significant differences were observed in the ash (p= 0.027), fat (p= 0.014), iron (p = 0.016), and antioxidant activity (p < 0.000) content. In conclusion, T2 shows promise as a functional food for type 2 diabetes management.

Keywords : Type 2 Diabetes, Cowpea, Moringa Oleifera, Functional Food, Antioxidant Activity

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Open Access Copyright (c) 2026 Irma Sarita Rahmawati, Rahmawati Indira Lahita, Nindiya Muslima Febrianti, Azizah Nurlaila, Aulia Yafi’ Ramadhina, Ginata Ayu Maulana
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