AbstractA variety of indigenous fermented foods exist today; however, tempeh has been one of the most widely accepted and researched mold-modified fermented products. Tempeh is a traditional fermented food made from soaked and cooked soybeans inoculated with a mold, usually of the genusRhizopus. After fermentation has occurred, the soybeans are bound together into a compact cake by dense cottony mycelium. An important function of the mold in the fermentation process is the synthesis of enzymes, which hydrolyze soybean constituents and contribute to the development of a desirable texture, flavor, and aroma of the product. Enzymatic hydrolysis also may decrease or eliminate antinutritional constituents; consequently, the nutritional quality of the fermented product may be improved.Current technology and new scientific advancements have enabled researchers to examine specific strains ofRhizopusand new substrates such as cereal grains. Because Kansas produces numerous cereal grains, production of a fermented tempeh-like product using wheat, sorghum (milo), oats, rye, barley, corn, and triticale is a definite possibility for generating aKansas Value-Added Product.In this study, several different tempeh-like products were produced using various cereal grains inoculated withRhizopus oligosporusNRRL 2549 orR. oligosporusNRRL 2710. Grains used included hard red winter wheat, triticale, yellow sorghum (milo), and red sorghum (milo). The grain source as well as the strain ofR. oligosporusused influenced the product's appearance, flavor, and patty integrity. Results showed thatR. oligosporusNRRL 2549 produced more mycelium at a more rapid rate than did theR. oligosporusNRRL 2710 strain. The combination of red sorghum andR. oligosporusNRRL 2549 yielded a product with good patty texture, aroma, and appearance. Furthermore, the red sorghum fermented product was well suited for slicing. On the other hand, yellow sorghum inoculated with eitherR. oligosporusNRRL 2549 orR. oligosporusNRRL 2710 failed to produce an organoleptically suitable product. Triticale also was found to be an unacceptable substrate for the production of a tempeh-like product. Although the fermented wheat product had a desirable aroma and flavor, it lacked patty integrity and crumbled when sliced. Further research is needed to evaluate the economic significance and industrial applications of these tempeh-like products.