BACKGROUND Traditional soy-fermented foods, such as miso, douche, natto, and tempeh have been widely used as a dietary supplement in Asian countries, and numerous reports on their phenolics and antioxidant activities have been published. Soy germ contains 10-fold higher phenolics than whole soybean, hence using soy germ as fermentation substrate will be more efficient than whole soybean. RESU...

In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (TM) was prepared from barley fermented with Rhizopus oligosporus to reduce the phytate content <0.5 mol/g. Boiled barley with preserved phytate content was used as reference meal (BBM). Iron was ad...

Abstract In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on content of fatty acids proteins was evaluated, depending fermentation length. Fermentation conducted for 144 hours in controlled conditions temperature relative humidity (37°C, 75%). Samples tests collected every 24 hours. Gas ...

The research was focused on quantitative analysis of L-Dopa content in extracts of various products from velvet bean tempe processing. The procedures of velvet bean tempe processing were dehulling, soaking, steaming, inoculating with Raprima tempe inoculum that contain Rhizopus oligosporus NRRL 2771, packaging and fermenting at room temperature for 24, 48, 72 and 96 h, respectively. The product...

Forty-five, day-old broiler chicks with an initial average weight of 30.25±2.40 g were divided into three groups of fifteen animals each. The first group was placed on soybean-based (control) diet; the second group on raw (unfermented) T. catappa seed meal-based diet; and the third on A. niger-fermented T. catappa seed meal-based diet, for seven (7) weeks. Feed intake, feed conversion ratio, av...

BACKGROUND The present study compared the effects of soybean meal fermented by three different probiotics organisms with non-fermented soybean meal on growth performance, serum parameters, immune chemistry and intestinal morphology in weaned piglets. METHODS One hundred and forty-four 35-day old crossbred (Duroc × Landrace × Yorkshire) piglets were randomly allocated into four different dieta...

Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There w...