Authors: Watanabe, Nakamichi; Aoki, Hideyuki; Fujimoto, Kenshiro

Source: Journal of the Science of Food and Agriculture, Volume 88, Number 15, December 2008 , pp. 2749-2752(4)

Publisher: John Wiley & Sons, Ltd.

Abstract:

BACKGROUND: Soy foods are generally considered to be an unfavourable source of calcium because soybean is rich in phytate, which retards the absorption of calcium. The objective of this study was to assess the effect of dietary fermented soybean, such as tempeh, on calcium absorption in rats. The rats were grouped into three dietary groups and fed the experimental diets for 4 weeks. Soybean, conventional tempeh prepared by aerobic fermentation with Rhizopus (tempeh), and novel tempeh prepared by aerobic and successive anaerobic fermentations (anaerobic tempeh) were used as the protein sources of the experimental diets.

RESULTS: The order of the calcium absorption ratio for the 3 days before the end of the test period was as follows: tempeh group > anaerobic tempeh group > soybean group.

CONCLUSION: The calcium absorption ratio of the tempeh group in particular was significantly higher than those of the other two groups. The high calcium absorption ratio of the tempeh group might be caused by both low phytate contents and peptides that are produced during the fermentation of soybean by Rhizopus. Copyright © 2008 Society of Chemical Industry

Keywords: calcium; fermentation; magnesium; soybean; tempeh

Document Type: Research article

DOI: http://dx.doi.org/10.1002/jsfa.3403

Publication date: 2008-12-01

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