Indonesian bread oncom – an alternative protein source

What is oncom?

It is one of the traditional staple foods created and used primarily in Indonesia. It is created through a fermentation process involving edible moulds. The product itself resembles a sponge cake in texture, which is suitable for consumption after simple heat treatment, as well as raw.

Oncom originated from the desire to recover raw materials and manage the by-products, rich in carbohydrates, that are produced after the use of various plant products. In Indonesia, coconut pulp after pressing coconut milk, or the fibrous residue of nuts after making oil from them, is most often recovered to produce oncom. This is a great example of an upcycled food product (we wrote about this group here).
These solutions inspired us, and rightly so, because it turned out that a good base can also be surplus bread.

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After our research in the lab and testing, we managed to obtain a full-fledged oncom!

Upcycled food and a priceless source of protein

Because, like tofu, it can be used successfully as an alternative to animal protein, which is of considerable importance in view of the worldwide overproduction of meat.
In addition, oncom is rich in nutrients, low in fat and also lowers cholesterol levels. It has antioxidants and has anti-cancer properties.

In the current geopolitical situation and the problems of transport, availability and cost of food, but also the importance of food production and its impact on the environment, oncom from bread is proving to be a very attractive product.Using surplus bread, which still largely ends up in the rubbish, a valuable addition to dishes can be made. Unused bread is a local and cheap raw material, so oncom production can be simple, cost-effective and possible anywhere in the world.

Taste of steak and brie cheese

We used two types of unsold bread to create the oncom. Wheat bread and rye bread. In both cases we obtained a wholesome, good quality product.
When eaten raw, the taste of our oncom is somewhat reminiscent of mushroom or brie cheese. When fried in a breadcrumb coating, it is quite like a pork chop, and that is just the beginning. With a little creativity and culinary variation, it can be used to create imaginative, tasty and healthy dishes.
Let's hope that oncom will gain popularity outside of Indonesia and make its way onto menus in parts of the world where there is a commitment to #zerowaste and the responsible use of raw materials.