¡Health you can feel, Happiness you can experience!

( Vol-12,Issue-3,May - June 2026 )

Author(s): María Guadalupe Espinosa Hernández

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Page No: 109-112
DOI: 10.22161/ijaems.123.10

Keywords:

Human: The “Kalli Tempeh” team, trained in safe tempeh production and fermentation, Infrastructure: Kitchen, equipment for fermentation and refrigeration, Intellectual: Standardized fermentation protocols and formulated recipes, Raw Materials: Rhizopus oligosporus spores, a steady supply of high-quality soybeans, amaranth, and rice.

Abstract:

The company “Kalli Tempeh” offers a product called “Tentlitonalli,” a food made from soybeans and rice with amaranth, fermented with a fungus called Rhizopus Oligosporus. According to Leal (2023), tempeh is one of the fermented plant-based foods with the highest nutritional value, as it is rich in isoflavones, fiber, probiotics, proteins, and minerals—bioactive compounds with antioxidant, anti-inflammatory, estrogenic, and satiating properties. These characteristics make it a strategic food for improving students’ nutritional quality. The initiative is being carried out at CETis 164 in Cuitláhuac, where there is a growing concern about promoting healthy eating habits among the student community. This project aligns with the national Healthy Living strategy “Live Healthy, Live Happy” promoted by the Government of Mexico, which aims to reduce the consumption of products high in fat, sodium, and sugars in favor of natural and nutritious foods. For this reason, “Tentlitonalli” is presented as a viable alternative for inclusion in the school cooperative, produced by Mexican women and aligned with the promotion of student well-being. Furthermore, the project is evaluated not only on the basis of its commercial viability, but also on its alignment with the Sustainable Development Goals of the 2030 Agenda. The planning and implementation of the project can have a positive impact on society.

Received: 08 Apr 2026; Received in revised form: 07 May 2026; Accepted: 10 May 2026; Available online: 13 May 2026

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